Preparation & cooking time: preparation 10 min / cooking time 15 min
Can be frozen once cooked
– 100g Oat flour
– 20g Muscle Mousse white chocolate (or sub for vanilla flavoured casein)
– 1/2 Teaspoon mixed spice
– 1/2 Teaspoon baking powder
– 25g Coconut oil
– 25g Raisins (more if you want!)
– 2 Teaspoons stevia (more if you prefer them sweeter)
– 50g Two Chicks liquid egg white
– Splash of milk if required (I used unsweetened almond milk)
– Coconut oil for cooking
– Flour for worktop
– Coconut jam (from Coconut Merchant) or sugar free jam to serve
Extra stevia for dusting
1. In a bowl mix together the oat flour, Muscle Mousse, mixed spice, baking powder & stevia.
2. Add the coconut oil and using your fingers tips rub the oil into the flour mix. It should pretty much disappear if you’ve done it correctly!
3. Now add the raisins and stir, then add the egg. Using a spoon rub the egg into the mixture – it might be a little crumbly so give the mixture a squeeze with your fingers. If it sticks together easily its done, if it crumbles add a splash of milk until it holds together in your hands.
4. Sprinkle a little oat flour or regular flour onto your worktop (this is just to stop it sticking!) and tip out the mixture. Squash the mixture together and roll out using a floured rolling pin. You want the mixture to be around 2cm thick.
5. Using a cookie cutter, cut the mixture out. You can reuse any that’s left over but be careful not to include too much of the flour from the worktop or you will find it wont stick back together.
6. To cook your Welsh cakes, heat a pan on a moderate heat and add a touch of coconut oil to stop them sticking. Pop the Welsh cakes in and fry for 3 minutes on each side. They should be golden brown.
7. Transfer them to a plate or basket and sprinkle with a little extra stevia. They are best served immediately still warm! I like to spread them with a touch of butter or coconut oil & sugar free jam or even coconut jam (pictured!)