Friday, 1 March 2013

Welsh Cakes - gluten free, dairy free, egg free

gluten free recipes Welsh Cakes
Welsh Cakes are definitely not stupid

Wales. 

It's just soo tempting to make fun of the whole country (I'm not v. PC in case you hadn't noticed.)

It's because I lived in Bristol as a child. The Welsh were our nearest neighbours and I think we were a bit jealous because they had all that beautiful scenery and the Severn Bridge.

But their accent was horrible - all sing songy and gentle - and it really couldn't compete with our superior yokel accents.

And anyway we had the Clifton Suspension Bridge (far better) AND Weston-Super-Mare.

Of course I'm not going to mention anything about unsavoury practices that might involve sheep and I won't mention them burning the country homes of the English either.

What I will say is that Welsh Cakes are lovely.

There. That was quite restrained wasn't it?!

On this day of St David when we give thanks for daffodils (Huh? St David was an actual person? Oh well...), I urge you to make my Lemon Welsh Cakes and to think gracious thoughts about our slightly dim Welsh cousins.

Oh dear, I called them dim. Well I told you I'm not very PC...

Enjoy!

Lemon Welsh Cakes (makes about 12, hopefully more)
These are a doddle to make (that means easy to make).  You are supposed to only have them with sugar sprinkled on top, but jam, maple syrup, golden syrup, honey, chocolate spread, it's all good in my book.  You will need a crepe pan for this recipe and a 7cm round cutter.

All versions:125g dairy free margarine (or butter)
80g sugar (+ extra for sprinkling)
35g currants/sultanas
1 lemon
Approximately 6 tbsps Rice milk / other milk

Egg-free, dairy-free, gluten-free225g Doves Farm self-raising gluten free flour1 pinch of xanthan gum
1 pinch of salt
Egg replacing mix:
1 tbsps ground chia seeds (grind the chia seeds in a blender)
1 tbsp ground linseeds / flaxseeds1 tbsp apple sauce/puree
3tbsps rice milk

Gluten free with eggsUse the Doves Farm GF flour, xanthan gum and salt as above, but replace the egg replacing mix with 1 egg yolk

Egg-free with wheat flourUse the egg replacing mix as shown above and use 225g of self-raising flour (you could probably get away with plain flour in an emergency)

  • If using the egg replacing mix, place the ground chia seeds, linseeds/flaxseeds, apple sauce and 3 tbsps rice milk into a small bowl.  Stir to combine and set aside
  • Place the flour, salt and xanthan gum (if using) into a mixing bowl.  Add the zest of the lemon and the dairy free margarine/butter cut up into cubes.  Rub the fat into the flour with your fingertips until the mix looks like fine breadcrumbs
  • Add the sugar and sultanas and stir
  • Make a well in the centre and add either the egg replacing mix or the egg yolk and mix to combine.  Squeeze some juice from your lemon into the mix and stir/work it until you have a soft, fairly wet dough
  • Dollop your mixture onto a GF floured work surface then, because it is too wet to roll, sprinkle some flour over the top.  Turn the dough over and over on the floured surface until more flour is incorporated - add more sprinkles of flour as necessary - and you have a soft dough that you can roll out.  It sounds a faff doing it this way, but I think it makes for a softer cake at the end of it
  • Gently roll out the dough to 1cm thick, you can almost pat it out to this thickness, the dough feels lovely doesn't it?
  • Using the cutter, stamp out rounds and set them to one side until all the dough is used up
  • Lightly grease your crepe pan by putting a teaspoon of oil onto the surface and then wiping it round with some kitchen paper, the welsh cakes shouldn't be 'fried' in the oil, just browned by the heat
  • Heat the pan over a low to medium heat and add your welsh cakes - in batches of 3 or 4 depending on pan size
  • Cook them on one side until golden brown, then carefully turn them over to cook/brown the other side, lower the heat if they are browning too quickly and not cooked in the middle
  • Place them onto a plate lined with kitchen paper and sprinkle with sugar.  Repeat until they are all cooked
  • Now smear them with margarine and jam, hunker down in the kitchen and eat the whole lot.  Or you could share them with a Welsh person




© Pig in the Kitchen All Rights Reserved

7 comments:

Elsie Button said...

Oh Pig, I do love you!

Pig in the Kitchen said...

And I love you too Elsie B :-) Now, do you love me in the same way that a good child vicariously watches a naughty child do something awful that they KNOW is going to have horrible consequences?!

Hopefully no Welsh people will read this and anyway we ALL know I'm only joking.

:-)

Anonymous said...

Hello Pig! This is your welsh friend here!! I had planned a witty reply, but have been traumatised by the reminder of Herman that popped up on your site! I had a Herman handed to me here in Wales and I foolishly thought someone was handing me a plate of cakes! (there's the dim) then I realised with horror I had Hermaned! I rather unkindly, accidentally on purpose left it at a friend's house after coffee ... but she clocked me and ran to the car with Herman! Right off for a bowl of Cawl or something else suitably Welsh on this St. David's Day! Yachi Da!! sue

Feisty Tapas said...

I have been hearing more and more about chia seeds and the other day I almost bought a packet and then I put it back and thought I better compile some recipes first! I will add this one. Thanks!

welshy said...

Why would you slate the welsh and have a welsh recipe on your site?

Pig in the Kitchen said...

Hello my lovely Welsh friend! So sorry that the Herman caused flashbacks...I feel your pain! Hope you enjoyed St David's Day :-)

Feisty Tapas, hello, thanks for the visit. Chia seeds are a little alarming (and expensive) but they do make a fab egg replacer, especially when ground up. But they are best hidden in a 'dark' recipe. That said, they didn't show up too much in this 'pale' recipe. Now I sound weird with my dark and pale talk don't I?!

Welshy, Hello, thanks for visiting. My intention wasn't to slate the Welsh;it was written in a lighthearted way and not meant to be taken seriously. My apologies if I've offended you.

Pig x

Anonymous said...

Hi the welsh cakes are delicious and so easy to make. I keep a bag of dry mix in the fridge then just add the soya milk when I need some. Yes, NEED is the word!! I am vegan, on a gluten free diet and after 3 years of chronic daily headaches and thrice weekly or more migraines I have decided to bite the bullet and do a anti-migraine diet. This is very restrictive. I long ago gave up the ususual suspect triggers of caffeine, coffee, chocolate, bananas etc but I nearly cried at giving up onions and lentils along with any fermented products and a lot longer list but after just a week I am already feeling a bit better. I know this is for a long haul, at least 4 months before I can try any suspect foods and then only one a fortnight but I will do anything to get better. I make up the welsh cakes without any dried fruit (one of the triggers) but add a chopped apple just before cooking and the word is DELICIOUS!Thank you so much for all your hard work and your cheery 'voice' in your blogs.