Being welsh, you would expect me to know better. You’d expect me to want to re-create traditional Welsh recipes and make them vegan and you’d likely expect them to still be tasty and delicious -right? For the most part I do try. But sometimes I get it wrong. Take last year for example. Last year I made a massive faux-par and I turned a traditional welsh cake into a bloody travesty – I tried to make it healthier, vegan, low carb, low-fat and also gluten free – the outcome: less than impressive. I’m still reeling today at my failed attempts. Continue reading “Traditional Welsh Cakes.”
I’ve never actually eaten sticky toffee pudding before. Although, I have always fancied it. Who wouldn’t? A rich, gooey vanilla date cake drowned in a sweet, sticky toffee sauce – the words on their own have me drooling. I don’t know why I’ve never eaten it, I guess I don’t eat out very often and when I do, I never have dessert. This cake is so easy to make and because there is a large amount of dates in the cake, the amount of fat required is pretty non-existent which is why I went all out for my toffee sauce and used grass-fed butter.
The sticky puding itself was so unctuous and delicious: gooey and crunchy with pecans on the inside. I loved it. Every bite I had, had me craving for more and it took all the willpower inside of me, not to eat the other three t00. These sticky toffee date puddings are small: ramekin sized, but do not be fooled by the size of these gems because only one kept me full for hours. I did use Kodiak Cakes power cakes pancake mix for these puddings, which I bought from Cardiff Sports Nutrition, but wholemeal flour can be used as a substitute.
- 200g Soft Dates
- 70g Kodiak Cakes Pancake Mix
- 30g Sukrin Coconut Flour
- 60ml Vegan Milk
- 35g Pecans
- 100ml Water
- 3 tbsp Maple Syrup
- 2 tsp Cinnamon
- 1 tsp Vanilla
- 1 tsp Baking Powder
Sticky Toffee Sauce
- 250ml Maple Syrup
- 25g Grass-fed Butter (Margarine or Coconut Oil for vegan)
- 30ml Milk
- 1-2 tsp Vanilla Extract
- Place the dates in a saucepan with the water and bring to a boil for 10 minutes, reduce the heat and boil for another 10 minutes or until the dates are soft. Blend them into a puree, in a food processor.
- Combine the dry ingredients in a mixing bowl and in a separate bowl beat the egg, add the egg into the dates and then stir the dates into the dry ingredients. The pudding mixture may be a bit sloppy.
- Grease 3 ramekins and evenly fill them with the pudding mixture. Place the ramekins in a rectangular dish, with enough water in the bottom of the dish to cover it – cover the puddings with foil and cook the toffee date puddings for 25-30 minutes. The bain marie will steam the puddings and stop the sides from burning and sticking. But, it will also keep the inside of the puddings moist.
- After 20 minutes remove the foil and cook for a further 10 minutes. Insert a knife into the centre of the cakes and if it is clean when removed, the cakes are done.
When your puddings are cooking, you can make the toffee sauce.
- Bring the maple syrup to a boil in a saucepan for 5 minutes, then reduce the heat and stir in the butter, vanilla and milk. When the toffee sauce has thickened remove from the heat and pour over the warm toffee date puddings and serve immediately.
For more recipes, reviews and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try as I would love to see what you create and hear what you think.
© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.
Since the weekend I have been craving banana bread, maybe I’m lacking potassium, maybe I was a monkey in another life, or maybe I’m just craving banana bread; who knows. Thankfully, this morning I had time to make a quick banana cake. However, the trouble with that was I didn’t have any bananas in the house, it was a sad moment until I realised I still had enough banana protein powder left to add to my chunky munky cake and with that revelation I heard a choir of angels. It was a good morning.
As I’ve been craving banana bread for quite some time, this banana cake couldn’t be any ordinary banana cake. No. It had to be special. It had to cure these cravings once and for all. So I made my favourite flavour of all time – chunky munky. As a smoothie this is one heroic drink. It’s packed with healthy fats and nutrition and it goes down a treat when your craving something sweet, or if you have a hangover; but we won’t talk about that one. Continue reading “Chunky Munky Protein 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.
- 30g Rolled Oats
- 25g Chocolate Protein Powder
- 10g Unsweetened Cacao Powder
- 60g Apple Purée
- 80ml milk
- 2 tbsp Choc Shot
- Sweetener to taste
- 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
It’s Friday and often when the weekend is upon us, all diets go out the window; alcohol and junk food enter and next thing you know you’re wallowing in a dark corner, rocking and holding yourself after realising you have just eaten everything in sight. Just me? I’m only joking.
Another healthier bake for you all. I made these chocolate, oreo and peanut butter muffins a few weeks ago and they were quite the hit on my Instagram page and with my family, so I thought I would share the recipe.