Welsh Cakes

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It’s Saint David’s Day today so I thought I would share my first ever welsh recipe with you all – Pice ar y Maen or Welsh cakes to the non-welsh speakers. I used to make these with my Nanna as a kid and I couldn’t help sneaking them straight off the hot stove: the warm, buttery, melt in your mouth texture too hard to resist.

Like most things when you’re a child, welsh cakes seemed so difficult to make, but they really are so simple. I didnt have a recipe to follow and I did try to look for my mothers trusty old recipe to adapt, but I failed. So, I came up with my own healthier version and they really do taste like the real thing in my humble welsh opinion.

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I mean they aren’t as good as my Nanna’s, but then she’s had hundreds of years to perfect her recipe!

Knowing that St David’s day is today and that I wouldn’t have time to bake any of these beauties over the weekend, I made my first batch of Welsh cakes on Friday instead.

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I will admit that I was really nervous about posting the recipe for these Welsh cakes, because they aren’t traditional welsh cakes, so the texture is going to be slightly off in comparison. But, for me personally; I really enjoyed them and I hope you all do too.

Ingredients

  • 250g All Purpose Flour (more for dusting)
  • 1/2 Cup Sweetener
  • 1/2 Cup Sultanas
  • 115g Vegan Spread or Cold Butter
  • 1/2 Cup Sweetened Apple Sauce
  • 1 tsp Baking Powder
  • 1 tsp Mixed Spice
  • 1 tsp Vanilla Extract

Directions

Sieve the self rising flour into a bowl, add the vegan spread and using your hands combine the spread into the flour until you have a crumbly mixture.

Next add the apple sauce, vanilla extract, mixed spice, sweetener and sultanas and knead the ingredients until a ball of dough forms.

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NB: If the mixture is too wet and sticky add a little more flour.

Clean a work surface and dust with some flour. Roll out your dough and using a cookie cutter, or glass, cut out your Welsh cakes.

Next, heat a non stick pan or skillet to a medium-low heat and add one Welsh cake (this is to test the temperature) if the Welsh cake starts to brown too quickly, reduce the heat.

Cook all Welsh cakes on both sides 2-3 minutes, dust with sweetener and eat warm.

And that’s it. Simple, easy, delicious and with less fat than your average Welsh cake: around 5g.

For more recipes, reviews and ideas follow me on Instagram and tag me #TheHungryWelshGirl; in any recipes you try. I would love to hear what you think

Quadruple Chocolate & Banana Peanut Butter Cake

imageI’m sure with the amount of posts I add to Instagram my followers must think I bake all day everyday and while I really wish that were true and I that I could do this for a living, sadly it’s not. The truth is, I just create recipes that are quick and easy and I try to keep ingredients to a minimum when possible, which is why I can bake a batch of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze.

Now about that cake…

I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most imagechocolatey cake I had ever eaten: with banana and peanut butter, because I can’t seem to get enough banana cake lately.  For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients? Obviously I’m no Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr 🙂

Ingredients

Directions

  • Pre-heat your oven to 175c/347F  (fan-assisted)
  • Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now toss in all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
  • Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
  • Pour the batter into a Teflon loaf tin or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
If you are vegan, you can omit the eggs and add more banana, or a combination of both apple and banana and use a Vegan Chocolate Protein Powder instead of the vegetarian one I linked to above.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or Twitter: @HungryWelshGirl and tag me in any recipes you try, I’d love to hear what you think.

Peanut Butter & Pistachio Biscotti

I have become addicted to this biscotti recipe since I made the chocolate dipped walnut & nut biscotti last week and I have enjoyed eating them dunked in my coffee ever since. Usually biscotti are full of sugar and fat, but these peanut butter & pistachio biscotti contain all healthy fats and have no added sugar, which makes them even more addictive to eat.

Just like my chunky munky protein cake, I used peanut flour in these biscotti, as well as peanut butter protein powder too and as these biscotti are versatile, you can sub the peanut flour for more protein powder, or vice versa.

Ingredients

  • 40g Vitafibre Syrup
  • 25g Peanut Flour
  • 25g Peanut Butter Protein Powder
  • 10g Chopped Pistachios
  • 1/2 tsp Baking Powder

Directions

  • Pre-heat your oven to 180c (fan assisted)
  • Heat the vitafibre syrup in a saucepan with the water, until the syrup starts to boil and foam bubbles appear on the surface.
  • Remove the saucepan from the heat and add in the protein powder, flour and baking powder; combine the ingredients, until a dough starts to form.
  • Pour the dough on to a plate and knead in the chopped pistachios, until they are evenly distributed throughout.
  • Form the dough into a ‘loaf’ shape, place it on a lined greaseproof sheet and into the oven for 10-15minutes.
  • When you remove the biscotti from the oven, leave to cool at room temperature and it will harden.
  • Slice the biscotti into 5-6 slices and enjoy.

For more recipes, reviews and ideas, follow me on Instagram – Happy.Hungry.Healthy, or Twitter – HungryWelshGirl and tag me in any of the recipes you try. I would love to see.

Rich Chocolate Mug Cake

 My family have been eating cake around me all week and I have passed it up everytime. I’ve learned from experience that while it may sound and look incredible, I don’t always enjoy it. I don’t know why, I think it’s because I’m used to eating ‘healthier’ alternatives now, that sometimes normal cake just doesn’t do it for me. Even so, I’ve been craving cake this week; something rich, decadent and chocolatey, which is when I decided to go through my Pinterest for ideas.

I came across this recipe by ‘The Pancake Princess’ – Ooey gooey, chocolate oat cake. I track macros, so I adjusted the recipe accordingly and it was quite the success. I did however, forget to add the milk so the texture was a little ‘claggy'(stuck to the roof of my mouth) but I still enjoyed it with some light squirty cream and blueberries.

The one thing which was different with this mug cake, was that it was steamed, instead of microwaved. I’ve never actually steamed anything before, let alone a cake, but it was delicious and a lot less dry than if you’d used a microwave. To steam this mug cake I used my bamboo steamer, which I received for Christmas last year, so a great excuse to dust it off and try it out, but any steamer will do!

Also, after seeing the pancake princess’ beautiful photography last night, I did some reading on ‘Dark-light photography’ and decided to try my hand at it today. It’s quite tricky, but a style of photography which I enjoy far more than the standard, more common photography.

Ingredients

Directions

  • Before starting you will need to switch on your steamer or if you are using a bamboo steamer, boil a saucepan of water with the steamer on top.
  • Place the oats in a food processor first and blitz them into a flour, before proceeding to add the other ingredients and blending throughly.
  • Grease a mug with some low-fat spray or coconut oil and pour your cake mixture into the mug. Now add it to your steamer for 15minutes or  10 if you would like it a little more gooey. You could also add a dollop of peanut butter in the middle or chocolate chips.

For more recipes, reviews and ideas, follow me on Instagram

Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.

imageI still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.

Continue reading “Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.”

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