Wales. A land known for…Tom Jones and excessive use of consonants, almost Finnish really and though not renowned, hella good foods. The CCCP spurred on by comrade Jake has decided that the Welsh cuisine needed punk rock veganizing and so here you have the first batch of recipes from the Welsh isles!
Enjoy and please let us knowhow you enjoyed them, send recipes and post photos of your creations!!…
This was totally new for us, but it was fun veganizing traditional recipes
from a region that doesn’t get much coverage. I hope you enjoy them! (Jake)
Picau Ar Y Maen(Welsh Cakes)
These are like a cross between a scone and a biscuit that are cooked on a
griddle instead of being baked.
1 C of whole wheat pastry flour
4 oz non-dairy margarine like Earth Balance
1 tsp mixed cinnamon
3 oz unbleached cane sugar
3 oz currants
pinch of sea salt
zest of half a lemon
2 TBSP ground flaxseed, blended with 4 TBSP water
a small amount of non-dairy milk to blend if necessary
Sift the flour, salt and cinnamon into a mixing bowl and use your fingers
to combine the margarine until the mixture makes a fine crumb. Add the
sugar, lemon rind and currents. Pour in the flax/water mixture and stir
to make a firm dough, add a tiny dash of milk a little bit at a time if
the dough is too dry. Don’t add too much or it will become gooey.
On a floured board, roll or press the dough to approximately
1/4″/thick and cut into 2” or 3” discs.
Places cakes on a medium hot griddle for about 3-4 minutes per side
turning once, until golden brown on both sides but still a little soft in
the middle. Dust with sugar (optional) and serve hot. They go well with
fruit spreads or just by themselves. I like them with tea or coffee in
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