Guys. I’m one of those weirdos who loves chickpeas. I could eat them with every meal and for the most part I do. But what’s even more odd, is that I have been craving these chickpea cookie bars all weekend. And when I finally got hold of some chocolate yesterday, today I was only too excited to throw a batch of these together and dive straight in. Continue reading “Chickpea Cookie Bars”
I don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. It was a main condiment, for me, as a child and I would slather it over all of my Nannas’, homemade pies and tarts.
After I went vegan, I started to crave apple crumble and custard all the time and I quickly started to feel jealously towards my younger-self, who would hungrily pour it over everything. Continue reading “Basic Vegan Custard”
Last week I was struggling with breakfast ideas and time was ticking on, so I ended up making some quick sweet potato cinnamon cakes. Initially they were supposed to be breakfast muffins, but as always they didn’t rise as I’d hoped; so they ended up being just little cakes – not even making the cupcake category.
Even though they aren’t perfect, they taste amazing and double up well as snacks on the go and combined with the vegan caramel drizzle, who could say no to these? My sister even loved them and boldly stated, “you would never tell there was sweet potato in them”. I can’t decide if that’s a good or bad thing.
These sweet potato cinnamon cakes are really easy to make too and are completely vegan, refined sugar and egg free, and depending on whether you use gluten free self rising flour, they can be gluten free too.
Yields: 6-7 Cakes
- 355g Sweet Potato (cooked)
- 50g Self Rising Flour
- 50g Oats
- 60ml Unsweetened Almond Milk
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Sweetener ( I used unrefined sugar)
- 1 Tsp Baking Powder
- 1/2 Tbsp Apple Cider Vinegar
Pre-heat oven to 180c (fan assisted)
Firstly, you will need to peel and chop your sweet potato into small cubes.
Then place the sweet potato cubes into a saucepan of water.
When the sweet potato is soft, blend into a smooth puree. Now sift the flours and baking powder into a bowl, before folding in the sweet potato and cinnamon, and lastly, stir in the apple cider vinegar and almond milk.
Make sure all of the ingredients have been combined throughly, before greasing a muffin tin or some cupcake cases with a little coconut oil or low fat spray, and spoon the cake mixture evenly into each case.
Pop your cakes into the oven and cook for 15-20 mins.
This is basically how I made my chocolate fudge, Christmas time and all you do is simply make some condensed milk using coconut milk or cream, add some sugar and vegan butter, and the job is done – it tastes delicious.
- 100ml Full Fat Coconut Milk or Cream
- 1.5 Tbsp Unrefined Sugar or Natural Syrup of choice.
- 1 Tsp Vanilla Extract (optional)
- 15g Vegan Butter (Margarine)
Bring the coconut milk, vanilla extract and sugar to a boil and leave to condense and thicken for about 5 minutes.
Remove the pan from the heat and stir in the vegan butter.
Then pour all over those muffins!
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I grew up with my mother always baking cakes, for both my sister and I to take to school fetes and parties, and among those bakes were jam splits: welsh cakes with jam in the middle.
The first batch of Welsh cakes that I made on Friday were quite thin, so I didn’t fancy messing around and cutting my welsh cakes open, to have them potentially crumble and break under my heavy hands. Instead, I decided to sandwich them with some vanilla whipped cream and fresh raspberries. I think its safe to say that it’s the best idea I’ve had in a while. Although, it doesn’t take much persuading on my part to add whipped coconut cream to food and drinks. I just love the stuff.
If you have made my welsh cakes already then this recipe will be even easier for you to create.
- 2 Welsh Cakes
- Coconut Whipped Cream
- 1 tsp Coconut Oil
- 1 tbsp Sweetener
- 1 tsp Vanilla Extract
Take some coconut cream or coconut milk and using an electric whisk, beat the coconut milk/cream until it starts to become light and airy; while doing this whisk in the coconut oil, vanilla and sweetener, and freeze for 10 minutes.
NB: After your coconut cream has been in the freezer it should now act more like dairy whipped cream, as the coconut oil should have solidified.
Take a welsh cake and dollop some of the coconut whipped cream on top, layer with raspberries and simply top with another welsh cake.
And that’s it.
For more recipes, reviews and ideas follow me on Instagram and tag me #TheHungryWelshGirl if you make any of my recipes.
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”