Is the onset of autumn making you want to cosy up under a blanket with a hot drink and hunker down for the next few months? Lucky for you, the @squirrelsisters, Sophie and Gracie Tyrrell, have whipped up the ideal comforting little treats! These little Welsh cakes are perfect with a mug of hot tea or coffee, and best of all – vegan, gluten free, dairy free, and refined sugar free! They can be enjoyed hot or cold, and are especially scrumptious with coconut jam or coconut syrup. Let’s get baking!
Ingredients:
- 1 cup buckwheat flour
- 2 cups ground almonds (plus more to dust the surface of your tray)
- ½ cup Coconut Sugar
- 1 cup sultanas
- -½ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon ground Cinnamon
- a large pinch of nutmeg
- Coconut Oil (for frying)
- 2 cups ground almonds (plus more to dust the surface of your tray)
- ½ cup Coconut Sugar
- 1 cup sultanas
- -½ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon ground Cinnamon
- a large pinch of nutmeg
- Coconut Oil (for frying)
Let’s get started!
1. Start by popping all the ingredients into a bowl and mixing until combined!
2. Sprinkle some of the extra ground almond over your surface. Take a section of the mix and make a small ball. Use your almond flour to prevent it getting too sticky!
3. Pat the ball down into the shape of a Welsh cake, and repeat until all of the mixture is used.
4. Heat some coconut oil in a large heavy pan, and once hot, pop some of the cakes into the pan. Fry on both sides for about 3-5 minutes – you’ll know they’re done because they’ll be golden brown and cooked through. Do this until all the cakes are done!
5. Place your cakes on a cooling rack and sprinkle with coconut sugar and once they’ve cooled enough to eat, enjoy!