ENDOMETRIOSIS, CROHNS + CELIAC DISEASE DIET BLOG

Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Wednesday, 6 March 2013

Welsh Cakes!!... Dydd Gŵyl Dewi Sant Hapus!! a little late x

Welsh Cakes
Dydd  Gŵyl Dewi Sant Hapus
Happy Saint Davids Day

Ok so this is a little bit late since Saint Davids Day was on March 1st I am sorry my internet was down.
But here is the recipe, they can be enjoy anytime throughout the year.
They remind me of my nana she made the BEST welsh cakes and i will never live up to hers ever.
In memory of her she was amazing! I love her dearly!

Ingredients:
5oz pure sunflower spread
3oz Agave Nectar /Unrefined Sugar
4oz GF sultanas
3 tbls hazelnut milk (or enough to form a ball)
5oz Buckwheat flour
7oz almond flour
1/2 xanthan gum
1 pinch of salt
4 tsp ground Chia Seeds
8 tsp hot water
1 tsp mixed spice

Makes:
approx 21 welsh cakes


Before starting mix your ground Chia well with the hot water and leave it to combine whilst you carry on with the recipe.

add almond and buckwheat flours to a bowl and with your hands rub the mixture through your finger tips to make crumbs.


 This is what you should end up with.

 Add the sultanas and mix.
 A pinch of salt.
The xanthan gum.
Next mix the sugar into the mixture.


Now its time to add the chia egg that you have on the side.
Mix this in thoroughly before adding the milk, this is so you know how much milk you will need.








You want the mixture to be a pastry consistency not wet and to hold the form of a ball.


You can either sprinkle your work surface with buckwheat flour or Almond flour.
They both have a different taste but for me the almond flour was best.

 Take your ball of dough and place it on your work surface.

You dont want to start rolling the dough around in the flour as this will dry the dough out, just rub your rolling pin with flour so that it doesn't stick to the dough.




Now roll your dough out and so its about an inch thick and start your cutting, the traditional shape is a crimped round cutter but you could use any cutter i suppose.
 Lay them on a piece of baking paper ready for the griddle or pan.





 As our griddle is getting very old i decided to use the pan instead.

On a low heat.

you only need a little knob of pure spread, swirl it around the pan and add your first couple of welsh cakes.

they only need approx 3  minutes each side or until they are golden brown.













These are gorgeous we had 21 and the next day we had 3 left!!
I hope you enjoy these
Have a lovely Wednesday!
x x x