Mixed Nut & Maple Granola

Granola3.2I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise boring melon.Granola1.2

Ingredients

  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecans
  • 1/4 Cup Almonds & Brazil Nuts
  • 2 Tbsp Pumpkin Seeds
  • 2 Tbsp Goji Berries
  • 65g Apple Sauce
  • 1 Tbsp Coconut Oil
  • 4 Tbsp Maple Syrup
  • 2 Tsp Cinnamon

Directions

Pre-Heat oven to 185c (Fan Assisted)

Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.

Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.

Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.

Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.

Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.

Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.

For more vegan ideas follow me on Instagram

 

Mexican-Style Nacho Burgers

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Do you often find yourself debating whether or not to pick up those frozen veggie burgers, whenever you come to the frozen aisle in a supermarket? I’m a sucker for it. I love veggie burgers and after 10 years of eating only veggie burgers (no meat), you’d think I’d be sick of them by now, but I’m not. They hold a special place in my ice cold heart and they probably always will.

Continue reading “Mexican-Style Nacho Burgers”

Apple, Raisin & Blueberry Pots

img_9691I think the majority of my recipes are healthier vegan, or vegetarian versions of my childhood and this recipe is no different: apple, raisin and blueberry crumble.If you are a Brit and had school dinners at primary school, then I’m sure you’d have had some sort of crumble along with custard, as your ‘afters’ too. I loved it. Which is why I decided to make some myself.Processed with Snapseed.

The apples I used are just standard apples from the store. Although, I can’t wait until the autumn when I can get some fresh cooking apples from my aunties next-door neighbour, to bake with. The crumble topping was taken from my vegetarian protein peach crumble squares here and modified to make it vegan.

Ingredients 

  • 4 Medium Apples
  • 1/4 Cup Raisins
  • 1 Cup Blueberries
  • 1 Cup Rolled Oats
  • 1/2 Cup Coconut Flour
  • 30g Vegan Butter (koko dairy free spread)
  • 1/2 Cup Sweetener
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Cinnamon

Directions 

Pre-heat oven to 170c (fan assisted)

Blend half of the rolled oats in a food processor, to form a flour/powder, then add the oat flour, coconut flour, cinnamon and sweetener into a bowl and whisk together to remove any lumps.

Next, peel, core and finally chop the apples into small chunks, before placing them into ramekins or an oven dish; along with the raisins and blueberries.

Add 1/4 cup of water to the fruit, cover the dish with foil and place into the oven for 40 minutes.

When the fruit has cooked, drizzle with the maple syrup and add the crumble topping, be sure to push the crumble on to the fruit with a spoon or your hands and then pop back into the oven for a further 10 minutes, or until the crumble has browned.

Now all that’s left is to serve with some vegan custard or coconut cream. You can even switch out the apples, blueberries and raisins for some summer berries or whatever your little heart desires.

For more vegan ideas follow me on Instagram

Creamy Bounty Bars

IMG_9692.JPGI’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even   remotely taste like coconut in my opinion – plus they’re not vegan!

So, I made some myself and boy were they good.

The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.

Ingredients

  • 1 Cup Dessicated Coconut
  • 1/2 Cup Coconut Flour
  • 4 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • 1.5 tsp Coconut Extract
  • 50ml Coconut Milk ( I used Koko Dairy)
  • 100g Vegan Dark Chocolate

Directions 

This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.

Place the filling into the freezer for 5 minutes and then remove and form into small bars.

Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.

Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.

Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.

NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all.  They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.

For more vegan ideas, follow me on Instagram

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

Jam Splits with Vanilla Whipped ‘Cream’

jam split.jpgI 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.

Ingredients

  • 2 Welsh Cakes
  • Raspberries
  • Coconut Whipped Cream
  • 1 tsp Coconut Oil
  • 1 tbsp Sweetener
  • 1 tsp Vanilla Extract

Directions

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.

Vegetarian Herb Pate

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Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too.  Continue reading “Vegetarian Herb Pate”

Chunky Munky Protein Cake

Processed with VSCO with a6 presetSince 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”

Protein Peach Crumble Squares

imageI found some peaches turning in my fruit bowl on Friday so I made a quick protein peach crumble out of them, using my favourite type of flour – coconut flour. This flour is just incredible and it comes from a company called Sukrin which makes sugar-free and gluten-free products from natural ingredients – so you won’t find any of those nasty chemicals in your food. But, their products also have far less carbs than most sugar-free products on the market.

The main thing I love about this coconut flour is that it is low in sugar and carbs, but high in healthy fats and fibre too. But like most coconut products, it can have a laxative effect, so maybe don’t dive straight in to a whole batch of these protein peach crumble squares, if it’s your first time using coconut flour 😉 Continue reading “Protein Peach Crumble Squares”

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