Sugar and Gluten Free Welsh Cakes

March 14, 2018

 

 

I wish I had made these in time for St. David's Day but better late than never and that goes for anything in life, never tell yourself that it's too late to start something, whether it's a new healthy approach to your diet or a dream you must fulfil! All these things we tell ourselves are just trapping of the mind, if you want it you must do it and it's a lot easier when you eat clean because it clears brain fog and fatigue, which is usually what encourages negative thoughts and holds us back from pursuing goals in the first place. Meditation also helps massively! Anyway, it's always a good time to honour my favourite people of all time- the Welsh! I am always grateful for their upbeat, unbelievably humorous and lively ways. This recipe was sourced from Natural Kitchen Adventures.

 

Serve warm is best, with the xylitol strawberry jam is even better!

 

Ingredients 

 

225g Doves plain gluten free flour blend

75g xylitol

1/2 tsp nutmeg

110g butter (organic ideally)

75g mixed fruit

1 egg

splash of almond milk

 

Instructions

  1. Sieve together the almonds, flours, sugar, spices and baking powder.

  2. Using your fingers rub in the butter till the mixture is crumbly. Mix in the dried fruits and use the egg to bring the mixture into a dough. Depending on how oily your almonds are, you may need more or less.

  3. Divide the dough in half, then place on top of a layer of parchment paper on your counter. Cover with clingfilm and roll out using a rolling pin to approx ¾-1cm deep . Use a small circular pastry cutter to cut out rounds. Heat your griddle pan over a low heat. Smear with butter and wipe off with a piece of kitchen towel. Cook the cakes in small batches, cooking for about 2-3 minutes on each side until the surface is browned and the cake is cooked through.

  4. Cool on a rack and dust with sugar if desired. Eat with butter / cream / jam / curd / as your Welsh Grandma would approve. Best served a little warm.

Notes

 

These need to be cooked on a griddle pan, or a cast iron pan. Failing that a thick bottomed frying pan - i.e le creuset, or even a casserole pan. If using a casserole pan, cook no more than 3-4 at a time as there won't be room to manoeuvre your spatula around the pan.

 

 

 

 

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