Post by sianski

Just wanted to do a shout out for chia seeds. Apart from being high in protein, rich in fibre, containing more magnesium than milk, contain potassium, omega 3, phosphorus, zinc, iron and more, they are an excellent substitute for eggs in baking.
As a child, my Mum would regularly make delicious Welsh cakes. I wondered if I could find a recipe suitable for vegans and yes! Here it is with the clever chia seeds doing the great job of binding all the ingredients.

1 tbsp chia seeds
225 g (1½ cup) white self-raising flour (self rising flour)
110 g (1 stick) vegan margarine cubed
85 g (½ cup) white caster sugar (superfine sugar)
few drops unsweetened plant milk if needed
55 g (⅓ cup) sultanas

Method

Put the chia seeds in a small bowl.

Add 2 tbsp of warm water, mix and set aside.

Put the flour and margarine in a bowl.

Rub together until the texture is like breadcrumbs

Add the sugar and chia mix together.

Mix in with a fork or your hands.

If you find it’s a bit dry then add a drop or two of plant milk.

Add in the sultanas.

Stir in, then bring together into a dough.

Turn out on to a floury surface.

Roll out to about 7mm (1/4 inch) thick.

Cut out circles using a cookie cutter – the dough should be soft but easy to work with.

Warm a frying pan over a medium-low heat. Cook for about 3 minutes on one side. They need to be golden brown.

Flip and cook for 1-3 minutes on the other side. Keep a close eye on them, they can go from golden to burnt very quickly!

Serve and enjoy with a cup of tea.
Thanks to Emily Leary for the recipe.