During this busy holiday season I have done a lot of baking and cooking. In that in-between dreamy week after Christmas but before the New Year I made a family favourite recipe that I grew up with but I have since veganized and made gluten free. I remember making these with my Mom growing up. They were in an old welsh cookbook that she had forever and was falling apart with the spine peeling. When I moved out my Mom photocopied the recipe for me and it was one of the first ones I added to my own collection of recipes. These are very simple to make and I remember this was one of the earlier recipes that I took the reins on growing up. We have always liked to eat these with jam (homemade when possible) but feel free to experiment with what tastes best to you. I hope you enjoy these as much as we do.
2 cups Flour (I use my all purpose gluten free mix that you can find here )
1 tsp baking powder
1/4 tsp salt
2 tsp allspice
1/2 cup sugar (I use granulated)
1/2 cup coconut oil
1/3 cup currants
1 Tbsp ground flax 3 Tbsp water - mixed a left to sit for a few minutes.
1/4 cup non-dairy milk (unsweetened)
1. Mix flour, baking powder, allspice, salt and sugar together in a medium bowl.
2. Mix the ground flax with the water and let sit.
3. Cut the coconut oil into the flour mixture using a pastry knife or 2 knives.
4. Add the non-dairy milk into the flax mixture.
5. Add the flax mixture into the flour mixture and blend.
6. Stir in the currants.
7. Gather the dough into a ball. Place it on a well floured parchment paper or clean counter and using a rolling pin, roll until it is 1/4 inch thick.
8. Use a round cookie cutter (about 2 inches) and cut out welsh cakes until all of the dough is used up.
9. Heat a frying pan (I use a cast iron) with avocado oil until hot. Fry welsh cakes until lightly golden brown on one side, then flip and cook the other side until lightly golden brown.
10. Lift out of pan and repeat until all welsh cakes are cooked. Serve warm with jam.
Looking to veganize a family recipe? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com
2 cups Flour (I use my all purpose gluten free mix that you can find here )
1 tsp baking powder
1/4 tsp salt
2 tsp allspice
1/2 cup sugar (I use granulated)
1/2 cup coconut oil
1/3 cup currants
1 Tbsp ground flax 3 Tbsp water - mixed a left to sit for a few minutes.
1/4 cup non-dairy milk (unsweetened)
1. Mix flour, baking powder, allspice, salt and sugar together in a medium bowl.
2. Mix the ground flax with the water and let sit.
3. Cut the coconut oil into the flour mixture using a pastry knife or 2 knives.
4. Add the non-dairy milk into the flax mixture.
5. Add the flax mixture into the flour mixture and blend.
6. Stir in the currants.
7. Gather the dough into a ball. Place it on a well floured parchment paper or clean counter and using a rolling pin, roll until it is 1/4 inch thick.
8. Use a round cookie cutter (about 2 inches) and cut out welsh cakes until all of the dough is used up.
9. Heat a frying pan (I use a cast iron) with avocado oil until hot. Fry welsh cakes until lightly golden brown on one side, then flip and cook the other side until lightly golden brown.
10. Lift out of pan and repeat until all welsh cakes are cooked. Serve warm with jam.
Looking to veganize a family recipe? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com
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