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. After I went vegan I started to crave apple crumble and custard all the time – I think it was because I thought that I couldn’t have it anymore – which made the cravings a hundred times worse. Continue reading “Basic Vegan Custard”
I love flapjacks. Flapjacks are one of my favourite treats and lately, I have been craving them like mad: oaty, buttery and sweet, I wouldn’t trust anyone who didn’t like them. They are also easy to make and that makes me very, very happy.
I was going to leave these flapjacks plain: they are good as they are, but I decided to coat them in chocolate too, just for that extra cherry on top ya know 😉
- 2 Cups Rolled Oats
- 1/4 Cup Sliced Cherries
- 1/3 Cup Apple Sauce
- 1 Tbsp Chia Seeds
- 2 Tbsp Vegan Butter
- 2 Tbsp Coconut Syrup
- 2 Tbsp Raw Cane Sugar or Sweetener
- 2 Tbsp Ground Almonds
- 2 Tbsp Chopped Nuts (optional)
- 2 Tsp Vanilla Extract
- 50g Melted Dark Chocolate
- 45ml Almond Milk
Pre-heat oven to 175c (fan assisted)
Place the chia seeds in a cup with 3 tbsp of water and stir. Leave the chia seeds soak up the water for 10 minutes.
Add the oats, syrup and apple sauce to a bowl and combine thoroughly. Cut the vegan butter into smaller chunks and using the back of the spoon, mash it into the oats.
Stir in the chia seed egg, ground almonds, sweetener and sliced cherries and combine the ingredients well.
Now place the flapjack mix into a brownie tray or loaf tin and press the mixture firmly into the pan.
Pop the flapjacks into the oven and bake until they are brown – around 10minutes.
Remove the flapjacks and leave them to cool.
Melt the dark chocolate and stir in the milk
When the flapjacks are cool and hard, cut them into bars, or squares, dip the tops in the chocolate and place them in the fridge to set.
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A few months ago I was contacted by Bulkpowders to create a recipe for their website. This was the first time I’d been asked to do anything like this for a company, so naturally I was anxious.
After being asked which of their products I would like to work with, they then sent me out my selection: cacao powder, peanut flour, quinoa flour and zero cal maple syrup; along with a few extras they chose for me.
I managed to create a few recipes using all of their products, that eventually I will send over to bulkpowders. However, the recipe for the peanut butter stuffed chocolate chip cookie was my favourite, which of course are vegan too.
I personally think that the cookie is a good cookie: soft, chewy and buttery with a peanut filling. I was thrilled with how they turned out. Although, I may have cheated a little with the recipe itself and adapted one of my older recipes, but atleast now I know it makes good cookies too 😉
If you want to make the cookies, then head on over to the bulkpowders website and get baking.
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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.
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.
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.
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.
- 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
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.
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
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.
- 40g Vitafibre Syrup
- 25g Peanut Flour
- 25g Peanut Butter Protein Powder
- 10g Chopped Pistachios
- 1/2 tsp Baking Powder
- 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.
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”
I love easy recipes and I especially love recipes which are easy and quick, and these chocolate dipped walnut and nut biscotti were definitely both of those things. I adapted the recipe from here: halved and exchanged ingredients for ones which I had in my cupboards and overall they were a success. Although, mine were a lot paler on the inside than his were, maybe I needed to cook them for longer, or it could have been my choice of protein powder.I don’t know. They were delicious nonetheless and I feel I’m going to become obsessed with making and experimenting with different flavours.
These chocolate dipped walnut and nut biscotti are packed with healthy fats and protein, but are also high in fibre too. So if you are someone who struggles to eat enough fibre everyday and also likes a sweet treat with their coffee, well guess what? You’re in luck. I also think these biscotti would work as ‘lady fingers’ in a trifle.
- 40g Vitafibre Syrup
- 50g Vanilla Whey
- 25g Walnuts
- 10g Chopped nuts
- 30ml Water
- 1/2 tsp Baking powder
- Pre-heat your oven to 180c (fan assisted)
- Pour your Vitafibre syrup into a saucepan and leave to boil, when the syrup starts to thin and bubble, add in the protein powder, water and baking powder. Remove the saucepan from the heat and stir the ingredients into the syrup until a dough starts to form.
- Roughly chop up the walnuts and add them to your dough, as well as the chopped nuts and combine, making sure the nuts are equally distributed throughout the dough.
- Line a baking tray with grease proof paper and shape the biscotti dough into a loaf, then cook for 10 minutes.
- Remove the biscotti from the oven, leave to cool and then slice into 6-7 biscotti.
- All that’s left now is to dip those biscotti into some melted dark chocolate and you can enjoy them whenever you require a sweet treat, or biscuit with your coffee.
Per Biscotti | 84 Cals | 7.2c | 4.6f | 5.6p | 4.6fi |
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