You are going to love that cool crunchy minty Oreo cookie center mixed with the creamy coconut sweetened condensed milk. Hand dipped in a vegan semi-sweet chocolate for a quick and easy dessert. Best of all, they do not have any cream cheese so they do not need to be refrigerated - Pure Bliss!

Do you crave something a little bit sweet after dinner?  We do too!  These little refreshing easy mint Oreo truffles are the perfect bite sized dessert at the end of a meal. If you are into no bake desserts that you can pick up with your fingers, you may also like to try our Chocolate Espresso Fig Balls, Matcha Red Bean Energy Balls or our No Bake Cranberry Bliss Balls.

Benefits of Making Truffles without Cream Cheese

• No tummy woes from lactose (dairy) and are vegan friendly.
• So easy that you can make them in a hotel room with limited supplies (more on that later)
• They don't need to be refrigerated.  
• Mint chocolate truffles may even freshen your breath.
• Gluten free option available
• No baking required! 
• Small batch friendly
• Only 4 ingredients
• Fun for a St. Patrick's Day Celebration, spring shower, or add a few mint Oreo ball Christmas treats on your cookie platter. You don't have to worry about them being left out of the refrigerator.
• Simply turn these mint Oreo balls into Oreo cake pops just by adding a lollipop stick.
• Make fabulous gifts!

Ingredients and Substitutions

1. OREO Mint Flavored Crème Chocolate Sandwich Cookies - regular - Not DOUBLE STUFFED or chocolate dipped. You can also purchase the gluten free or generic version, if desired. If you can't find mint Oreos, you can always add a couple drops of peppermint extract in the mix to regular plain sandwich cookies.
2. Non-Dairy Coconut sweetened condensed milk - is a great option for making these easy Oreo truffles without cream cheese. If you do not have a dairy sensitivity, you can exchange with regular sweetened condensed milk. 
3. Vegan semi-sweet dark chocolate - to keep this mint truffles recipe dairy free. We do not like the candy melts chocolate as they do not have a good chocolate flavor. In our Chocolate Matcha Crispy Truffles, the vegan white chocolate pairs well with the earthy Matcha. However, we feel that the semi-sweet or dark chocolate flavor pairs best with non-dairy coconut sweetened condensed milk.
4. Coconut oil - or a light flavored oil to make the chocolate the perfect consistency for drizzling and coating the mint Oreo balls.

How to Make Mint Cookie Truffles

• Crush Mint Oreo Cookies into a fine crumb using either a food processor or a rolling pin inside a sealed plastic baggie.

• Add 1 tablespoon of non-dairy coconut sweetened condensed milk to crushed cookies at a time and mix well. We ended up using 5 tablespoons to be able to form a nice firm ball. However, it may be slightly more or less for you. More about this in our tips for success section below.

• To make the symmetrical same sized Oreo truffles, use a tablespoon or small cookie scoop to measure the cookie dough.
• Roll the no bake dough into balls and place on a parchment paper lined baking sheet or small plates and refrigerate them.
• In the meantime, melt chocolate chips with the virgin coconut oil or light flavored oil either in the microwave or using the double boiler method.

• Dip the mint Oreo cookie balls in the melted chocolate and place back on the prepared baking sheet.
• Garnish mint chocolate balls with sprinkles, crushed Oreo cookies or whatever your little heart desires.
• Place the finished mint Oreo truffles without cream cheese in the refrigerator or freezer to set. Enjoy!

Tricks for Dipping Vegan Chocolate

• Add a little extra virgin coconut oil or light flavored oil to vegan chocolate before melting. This helps keep the chocolate glossy and will make it easier to dip the cookie balls into.
• Don't overheat the vegan chocolate. Your goal is to heat the chocolate slowly until it is about ¾ of the way melted. Then, use the remaining heat from the bowl to melt the chocolate the rest of the way while you stir it. We also used this technique with the chocolate ganache for our Chocolate French Eclairs.
• If you decide to use the double boiler method, keep all liquid away from the chocolate. Water from the double boiler will cause the chocolate to seize up.
• You do not need any fancy equipment like a chocolate truffle dipping tool. 2 forks and you are good to go. Place the ball on one fork and lower it into the chocolate. You can use a spoon to pour the chocolate over the ball, if needed. Then, lift the ball over the melted chocolate and let the extra chocolate drip off. Use a second fork to gently move the chocolate covered ball on to the parchment lined baking sheet.
• Try to work quickly as when the chocolate cools off too much, it becomes more difficult to work with.
• If the chocolate starts to harden, you can reheat in the microwave for 10 to 15 seconds at a time and restir. Add more time as needed.

Tips for Success

• Use the classic or regular Oreo Mint Flavored Crème Chocolate Sandwich Cookies (biscuit) or generic brand alternative.
• Do not use the double stuff Oreos as they have double the mint cream or use the thin Oreos as they do not have enough cream. The reason being is that the cream acts as a binder to hold the balls together. Too much cream and they will be too soft. On the other hand, if they don't have enough cream they will be crumble and not hold together. Lastly, the classic version gives the perfect minty flavor.
• Shake up the canned non-dairy coconut sweetened condensed milk good before using. It tends to separate.
• Add the non-dairy coconut sweetened condensed milk a little at a time to the crushed Oreos. We like to do this addition gradually because every household has a different humidity level. Stir well between each addition.
• The exact amount of non-dairy coconut sweetened condensed milk may vary batch to batch. We used a total of 5 tablespoons. Most likely you will need between 4 to 6 tablespoons for 20 crushed cookies to pull the crumbs together to form a ball.
• We like to use our hands to mix instead of using a food processor. This way you can feel if the crumbs are too dry. In addition, it prevents you from adding too much liquid and making the crumbs too wet.
• The goal is to be able to form the cookie crumbs into balls without them crumbling apart. If you get the balls too wet, they will not hold their shape.
• After the Oreo balls have had a chance to chill, you can easily trim off any extra chocolate around the bottom edges with a knife for a cleaner look.

How to Decorate

Depending on the occasion, you can decorate mint Oreo balls with any colors, candies, nuts, or whatever your little heart desires. Here are some tips we have learned along the way.

1. Have all your sprinkles, candied toppings, ground Oreo cookies, etc. near you and ready to go so. This way you can add them after dipping in chocolate but BEFORE your chocolate dries. We also used this technique with our Chocolate Covered Frozen Fruit.
2. If you choose to decorate with another layer of dark chocolate, white chocolate drizzles, or royal icing, refrigerate or freeze your dipped truffles first. This helps the first layer of chocolate to dry. Otherwise, things can get messy.
3. An easy way to decorate with different colors and keep it vegan is to use a little royal decorating icing. Nowadays, you can get this pre-made in all your favorite colors to save time.

Variations

• Make into cake pops by adding a lollipop stick. Dry them with the stick side down in a cup.
• If you can't find mint flavored sandwich cookies, substitute with plain Oreos and a few drops of Peppermint extract to the mix.
• Instead of dipping in vegan chocolate, roll the truffles in a little unsweetened cocoa powder.

Special Equipment

No special equipment is required.  If you have a food processor, that makes it slightly easier, but it is not required.  

As a matter of fact, the first time we made this recipe was in a hotel room. Yes, we really did!

How to make Oreo mint truffle balls in a Hotel Room - Course 101

• We placed the mint Oreo cookies in one of the clean laundry bags, got all the air out of it and tied it closed.
• To bash the Oreos, we used an empty wine bottle.
• We used the refrigerator mini bar to chill the balls and the mini microwave to melt the chocolate.
• There were a couple of plastic spoons, forks, and disposable coffee cups by the in-room coffee maker to dip the chocolate in.
• We used a couple of disposable plates from the hotel breakfast buffet bar.  Lathered them with a little dairy free margarine to prevent sticking to set the dipped chocolate mint cookie balls on.
• That's how we roll!  (smiling)  

If we can make this easy dessert in a hotel, you can certainly make these no bake Oreo mint truffles at home in a snap!

What to serve with

These little dairy free treats are a delicious accompaniment to any dessert tray. Share a few at teatime along with an Easy Coconut Iced Chai Tea, Moroccan Mint Tea, or Tranquil Lemon Ginger Tea.

Need a sweet treat with a coffee break? Maybe even try with a little red wine.

Frequent Asked Questions (FAQ's)

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More No Bake Truffles

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Mint Oreo Balls Without Cream Cheese

Easy no bake Mint Oreo Balls without Cream Cheese are the perfect vegan bite sized chocolate dessert truffle. Ready in 20 minutes with just 4 ingredients.  

Course Desserts

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 Mint Oreo Balls

Calories 86kcal

Author HWC Magazine

Equipment

• food processor optional (or can use a sealed plastic gallon baggie and break up cookies with a rolling pin)

Ingredients

• 20 whole Oreo Mint Flavored Crème Chocolate Sandwich Cookies regular classic style individual biscuits. (20 cookies) Do NOT use double stuff Oreos. Alternatively, you can use the gluten free Oreo Mint cookies or a generic brand alternative. (reserve a few extra cookies for garnish if desired)
• 4 to 5 tablespoons sweetened condensed milk (non-dairy coconut) the amount needed will be different depending on the humidity in your house and if you used the OREO brand or a generic brand cookie.
• 1 cup semi-sweet vegan chocolate chips
• 1 teaspoon coconut oil or mild flavored oil of choice

US Customary - Metric

Instructions

Make the Mint Oreo Filling

• Crush Mint Oreo Cookies into a fine crumb using either a food processor or a rolling pin inside a sealed plastic baggie.
• Add 1 tablespoon of non-dairy coconut sweetened condensed milk to crushed mint Oreo cookies at a time and mix well. We ended up using 5 tablespoons to 20 crushed mint Oreo cookies be able to form a nice firm ball. It should not be crumbly or super wet. The amount needed may be slightly more or less for you.
• To make the symmetrical same sized Oreo truffles, use a tablespoon to measure the cookie dough. Roll the no bake dough into balls in your hands and place on a parchment paper lined baking sheet or small plates and refrigerate them for 30 minutes or freeze for 15 minutes.

Melt Chocolate

• In the meantime, melt chocolate chips with the coconut oil together either in the microwave or using the double boiler method.

  MICROWAVE: Use a microwave safe bowl. Heat for 10 to 15 second increments, stir and check. Don’t overheat the vegan chocolate. Your goal is to heat the chocolate slowly until it is about ¾ of the way melted. Then, use the remaining heat from the bowl to melt the chocolate the rest of the way while you stir it.

  DOUBLE BOILER: Use a heat safe bowl over a pot of water and gently simmer. Make sure that the water does not get on the chocolate or it will cause it to seize up. Slowly heat and stir,

Dip the Balls

• Prepare any sprinkles, small candies or extra crushed Oreo cookies for garnish and place near you.
• Dip the chilled mint Oreo cookie balls in the melted chocolate and place back on the prepared baking sheet. We use the 2 fork method.

  Place the ball on one fork and lower it into the chocolate. You can use a spoon to pour the chocolate over the ball, if needed. Then, lift the ball over the melted chocolate and let the extra chocolate drip off. Use a second fork to gently move the chocolate covered ball on to the parchment lined baking sheet.

Decorate

• Add any desired sprinkles, candies or extra crushed Oreo cookies while the chocolate is still wet so it sticks.

  If you wish to add a second layer of semi sweet chocolate, vegan white chocolate or royal icing decoration, refrigerate balls until the chocolate firms up before adding the second layer.
• Refrigerate or freeze until chocolate sets (about 15 minutes) and enjoy!

  After the Oreo balls have had a chance to chill, you can easily trim off any extra chocolate around the bottom edges with a knife for a cleaner look.

Video

Notes

Storage:

Oreo mint balls do not have cream cheese, they do not need to be stored in the refrigerator. However, because the chocolate in not tempered, you may wish to store them in the refrigerator in a parchment lined sealed container for up two weeks or in the freezer for up to 3 months.

Tips: 

• The exact amount of non-dairy coconut sweetened condensed milk may vary batch to batch due to individual humidity levels. We used a total of 5 tablespoons. Most likely you will need somewhere between 4 to 6 tablespoons for 20 crushed cookies to pull the crumbs together to form a ball.
• We like to use our hands to mix instead of using a food processor. This way you can feel if the crumbs are too dry. In addition, it prevents you from adding too much liquid and making the crumbs too wet. 
• If you think you have gotten your mixture too wet, first try refrigerating it for 30 minutes and reassess. If still too wet, you can add more finely ground Oreos just until it pulls together. 
• The goal is to be able to form the cookie crumbs into balls without them crumbling apart. If you get the balls too wet, they will not hold their shape.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

The post Mint Oreo Balls Without Cream Cheese appeared first on Healthy World Cuisine

How would you like a piping hot little Welsh cake straight from the griddle? We bet you can't resist! During the photo shoot for this recipe, we somehow managed to eat 12 little tea cakes. Are you shocked or laughing? After all, we had to get that perfect bite shot! (smiling)

Thank goodness this recipe makes between 40-42 little individual cake servings. There were plenty left for the kid's lunches and even enough to share with the neighbors.

Traditional Welsh Cakes Recipe

When you take your first bite of a traditional Welsh cake, you will notice the soft chewiness and the tender melt-in-your-mouth delicious cake inside. Since these little Welsh treats are cooked on the stove top, they have the appearance of a very thick (but small) pancake. They are smooth on the top and bottom and puffed up around the edges.

Their texture is between a pancake, scone or maybe even a chewy cookie. Bursting with delicious spices of cinnamon, nutmeg and tender raisins. You can eat these tea cakes at room temperature, but they are best served hot off the skillet dusted with a little sugar. All we can say is that they are addictive!

Why Are They Called Welsh Cakes?

This traditional Welsh cake recipe originated in Wales, a country that is part of the United Kingdom. Traditionally, these little teatime treats were baked in a bakestone over an open fire. They are called Welsh cakes because they inspired by the Welsh bakestone. According to Wikipedia, a Welsh bakestone is a type of flat griddle, sometimes called a planc.  It looks very similar to an iron skillet, but its flat.

Welsh cakes are also sometimes referred to as Griddle Cakes, Welsh Tea Cakes or Welsh Miner Cakes. Have we sparked your interest on why these delicious treats are called miner cakes?  Did you know that Wales is well known for its agriculture and mining?

Back in the day, these little Welsh cakes were made by the lady of the house for teatime and the kid's lunches. Because they were so portable, the miners would stuff a few in their pockets to give them some energy to get through their grueling workday. That is why they are sometimes referred to as Welsh Miner Cakes.

Ingredients

Simple staples are all you will need for this recipe. NO LARD is used in this recipe.  You probably have everything in your house to make these little delicious tea cakes right now. We have included both metric and imperial measurements in the recipe directions below for you.

How To Make Griddle Cakes From Scratch?

Making traditional welsh cake recipe dough is easier than you think. It is much like a short crust pastry dough. Sift flour, baking powder, cinnamon, nutmeg in a bowl. Add sugar and mix. Then, add the cold butter. Either use your fingers or a pastry device to cut in the butter until it looks like little grains of sand.

Add eggs, raisins and mix together. Next, add enough almond milk or dairy of choice just until it sticks together like a pastry dough and form into a ball. Do not overwork the dough as this can make the pastry dough tough.

Next, roll out, cut out and get ready cook the Welsh cakes on the griddle or in a frying pan. The dough may slightly crack when rolling out but that is okay.

You do not need a special pan, griddle or even an iron skillet to make these little teatime treats. All you need is a large frying pan and just a little bit of oil spray to prevent sticking. We set our stove top to 3-4 and it takes about 3-4 minutes on each side until they are golden brown and cooked through.

Next, our favorite part…Eating them!

Cooking Hacks

• Sift your flours and additions to keep the biscuit light and delicious.
• Use REAL COLD butter so you can cut it in. We use our fingers or a pastry cutter to perform this task. It will look like grains of sands when you are done.
• You will need to add a little milk or dairy free alternative to get to the consistency of a short crust pastry dough. If you don't, your little cakes might be a little dry.
• Don't overwork the dough as it will make the pastry tough.
• Just gather dough until it sticks together. It may still crack a little bit but that is okay. You just want enough milk or milk alternative just until it sticks together so you can roll it out.
• Make sure to flour your board, rolling pin and cake cutter well so that it does not stick.
• We used a little 6.5 cm or 2 and ¾ inch antique cookie cutter to make our little griddle cakes. You can also use a plastic cup to make your little griddle cakes.
• As these cakes have butter in them, they do not need much oil to prevent sticking in the pan. We used just a little spray oil.
• Our stovetop burner was set on gas 3-4 level and it takes between 3 to 4 minutes on each side to get golden brown and cook fully through. If your cakes are getting too brown quickly, turn down the heat. If they are not completely golden after 3-4 minutes, then turn up the heat slightly.
• Do not overcrowd the pan, griddle or skillet as this makes it difficult to flip the cakes.
• If you have a griddle or iron skillet, these works fantastic. We cooked our Welsh cakes in a large non-stick skillet, and it worked perfectly.

How to Serve Welsh Tea Cakes?

These delightful cakes are such a fun portable treat. Perfect for brunch, breakfast, St. David's Day, afternoon tea, a Mother's Day treat, bridal showers, baby showers or just any day you need something a little special.

We like to eat these delicious cakes plain but also enjoy them with a little slather of our Apricot Freezer Jam Recipe, butter, honey or Strawberry Rhubarb Refrigerator Jam. Easy enough to just eat in your hands or decadent enough to eat with garnish berries and Homemade Coconut Whipped Cream.

These little teatime treats are best served hot off the griddle.  However, these cakes can also be microwaved for about 20-30 seconds or heated up in the toaster just before serving.

St. David's Day History

Now most everyone has heard of St. Patrick's Day.  We know St. Patrick is from Ireland. ON St. Patrick's Day we wear our green clothes, drink green beer and celebrate Irish traditions that are well known around the world. Less is known about St. David.

St. David was born sometime in the middle of the 6th century in the year 542, in Pembrokeshire, South Wales.  This makes St. David the only one of the British Saints to be patron of his home country. St. David was also known as Dewi Sant. He was a Celtic monk, abbot and bishop who spread the word of Christianity across Wales.

A famous story about Saint David tells how he was preaching to a huge crowd and the ground is said to have risen up, so that he was standing on a hill and everyone had a better chance of hearing him. He was known as a powerful orator and many legends grew up about miraculous events around him.

St. David died on March 1st in 589 AD and was later canonized in 1120.  His feast has been celebrated on the anniversary of his death ever since. An important part of the observations of St. David's Day is to enjoy traditional welsh cakes and gather with friends.

Ways to Celebrate St. David's Day

There are many St. David's Day customs and traditions to be enjoyed by all. For our Welsh friends, rugby played an important part of their celebrations.  Playing rugby in a small apartment in Japan or Hong Kong is out of the question, so instead, one of our friends shared with us the story behind the Welsh Heart (Love) Spoons and the tribute to their rugby teams.

So far as I can recall, Welsh heart spoons have the tradition of being gifted during weddings or other significant joyous events. Each carving has distinct meanings and sentiment to those it is passed on to and is cherished by the family or team it is given to. The Welsh Heart Spoons are carved from one piece of wood and display the carver's skill.

The carver uses nothing more than a knife, usually a small pocket-knife. The handle received his full attention and skills, eventually being carved with piercings, relief, fretwork, or all three woodcarving techniques. Wooden chains, swivels, balls within chains and rings displayed even greater skills, as the carvers figured out how to make these from one piece of wood.

Frequent Asked Questions

More Delicious Teatime Recipes

Best Orange Flourless Cake

Strawberry Rhubarb Refrigerator Jam (No Refined Sugar)

Icebox Lavender Lemon Angel Food Cake

Baked Matcha Lemon Glazed Donuts

Matcha White Chocolate Brownies

Baked Black Sesame Mochi Donuts

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Traditional Welsh Cakes Recipe

Our Traditional Welsh Cakes Recipe is an easy teatime treat that combines the convenience of a pancake, with the chewy deliciousness of a cookie or warm scone. A wonderful way to celebrate St. David's Day - hot off the bakestone skillet or as a sweet feature on your DIY Ultimate Bagel Bar Brunch board.

Course Appetizers/ Snacks, Breakfast and Brunch

Cuisine Welsh

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 42

Calories 138kcal

Author HWC Magazine

Equipment

• frying pan, griddle pan or iron skillet

Ingredients

• 4.5 cups flour
  all purpose
• 4 teaspoon baking powder
  
• 1 teaspoon cinnamon
  
• 1.5 cups sugar granulated or sugar alternative of choice
• ½ teaspoon nutmeg
  
• 16 tablespoon butter
  2 sticks (or 1 cup) salted
• 4 eggs beaten
• 2 cups raisins
  
• 8 tablespoon almond milk or milk or dairy alternative of choice
• oil spray
• granulated sugar for garnishing - optional
• Garnishes (butter, assorted jams, honey, even whipped coconut cream and berries- whatever your little heart desires) - optional

US Customary - Metric

Instructions

• Sift flour, baking powder, cinnamon, sugar, nutmeg into a large bowl. Add butter and mix with fingers or a pastry blender tool until resembles fine breadcrumbs. Beat the eggs lightly and add to flour mixture. Add the raisins and mix well. Add just enough almond milk or dairy of choice to make a firm dough similar to shortcrust pastry. We added 8 tablespoons of almond milk to get to the desired consistency. However, depending on your climate of your kitchen and humidity this can vary.
• Pull the dough together to make a ball. Do not overwork the dough as this can make the pastry dough tough. Dust your board, the dough and your rolling pin with a little flour.
• Roll the dough to between ¼ inch (6.5 mm) to ½ inch (12.5 mm) on floured surface and cut with 2 and ¾ inch (6.5 cm) rounds. Lightly grease your pan or griddle with a little oil spray. Cook the cakes on a greased griddle over low heat until golden brown. We set our gas mark on 3 to 4 and cooked the cakes approximately 3-4 minutes each side until golden brown on each side and cooked through. Sprinkle with a little granulated sugar or sugar alternative if desired.
• Best if serve hot off the griddle. Welsh cakes can be reheated in the toaster or in the microwave for a few seconds. However, they can also be eaten at room temperature but we prefer them hot.
• Enjoy St. David's Day Welsh cakes on this special day or any day you want a lovely snack, yummy breakfast treat or tea time treat. Traditionally it is served with jams or honey. You can also really kick it up with some coconut whipping cream and berries for a real treat. They can be served hot off the griddle my favorite or at room temperature. Happy St. David's Day!
• These little cakes can be stored in the refrigerator for up to 7 days in a sealed container or can be frozen up to 3 months. Just heat and serve!

Notes

Cooking Hacks

• Sift your flours and additions to keep the biscuit light and delicious.
• Use REAL COLD butter so you can cut it in. We use our fingers or a pastry cutter to perform this task. It will look like grains of sands when you are done.
• You will need to add a little milk or dairy free alternative to get to the consistency of a short crust pastry dough. If you don't, your little cakes might be a little dry.
• Don't overwork the dough as it will make the pastry tough.
• Just gather dough until it sticks together. It may still crack a little bit but that is okay. You just want enough milk or milk alternative just until it sticks together so you can roll it out.
• Make sure to flour your board, rolling pin and cake cutter well so that it does not stick.
• We used a little 6.5 cm or 2 and ¾ inch antique cookie cutter to make our little griddle cakes. You can also use a plastic cup to make your little griddle cakes.
• As these cakes have butter in them, they do not need much oil to prevent sticking in the pan. We used just a little spray oil.
• Our stovetop burner was set on gas 3-4 level and it takes between 3 to 4 minutes on each side to get golden brown and cook fully through. If your cakes are getting too brown quickly, turn down the heat. If they are not completely golden after 3-4 minutes, then turn up the heat slightly.
• Do not overcrowd the pan, griddle or skillet as this makes it difficult to flip the cakes.
• If you have a griddle or iron skillet, these works fantastic. We cooked our Welsh cakes in a large non-stick skillet, and it worked perfectly.

Storage and Heating Instructions

• The easiest way to reheat a Welsh cake is to either heat them up in the toaster or just microwave a couple of them for about 20-30 seconds.
• You can freeze both cooked and uncooked Welsh cakes. If you have cooked your Welsh cakes on the griddle, allow them to cool completely and freeze in a freezer safe container for up to 2 months. Make sure to heat them up in the toaster or microwave before serving.
• In addition, you can store prepared uncooked Welsh cakes in the freezer for up to 2 months in a sealed container with waxed paper or parchment paper between the layers to prevent sticking. When you are ready to cook, thaw a few Welsh cakes and cook on the griddle.
• Store cooked traditional Welsh cakes in a sealed container for up to 1 week. We like to store ours in the refrigerator as we live in a humid climate. Then, these delicious cakes can be frozen up to 2 months.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 50mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Traditional Welsh Cakes Recipe [St. David's Day] appeared first on Healthy World Cuisine

Matcha White Chocolate Brownies are gluten-free flourless chewy protein bars made with bananas, almond butter, vegan white chocolate chips and Fraser Tea Ceremonial Matcha Organic Green Tea. Healthy teatime treat!

This post has been sponsored by Fraser Tea. All opinions are our own. Thanks in advance for supporting the brands that keep HWC Magazine going.

Simple Ingredients

It's hard to believe that mixing 3 healthy ingredients in a food processor could create such a delicious fudgy chewy brownie bar. It's simply magical. We leave out the flour, eggs, and butter entirely.

• Bananas - Fresh or frozen. If using frozen, keep them frozen until ready to use in your batter. If they do unthaw, you want to drain off the extra moisture to prevent a change in the batter consistency.
• Almond Butter - mild flavor to allow the flavor of the Matcha to shine through
• Matcha - 3 heaping tablespoons

To keep green tea brownie recipe dairy free, we stirred in vegan white chocolate chips just like in our recipe for Chocolate Matcha Crispy Truffles. You might prefer regular white chocolate chips or even semi-sweet chocolate chips added to the brownie batter.

Luckily strawberries are in season. Matcha and strawberries go together are like a match made in heaven. We like to garnish the Matcha White Chocolate Brownies with a few slices. However, this is totally optional.

How to make Green Tea Brownies

Frequent Asked Questions (FAQ's)

Wishing everyone a happy Hanami and a beautiful healthy spring!

More Delicious Matcha Recipes

Healthy Vegan Matcha Pancakes

Matcha Chocolate Chia Parfait

Matcha Red Bean Energy Balls

Baked Matcha Lemon Glazed Donuts

Matcha Banana Strawberry Ice Cream Cups

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Matcha White Chocolate Brownies

Magic Matcha bars are filled with high antioxidant matcha (green tea) , bananas, almond butter, vegan white chocolate chips and dusted in a little matcha powder.

Course Cardiac Friendly, Desserts, Egg Free, Gluten Free, Japanese Cuisine, Lactose Free, Spring Time Favorites, Vegan

Cuisine Japanese

Diet Gluten Free, Low Calorie, Vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 309kcal

Author HWC Magazine

Equipment

• food processor or high speed blender
• 8 x 8 inch baking pan

Ingredients

• spray oil to prevent the magic matcha bars from sticking to pan or use parchment paper to line the pan for even easier removal.
• 3 bananas medium frozen bananas - keep frozen until ready to make the brownie batter.
• 1 cup almond butter
  creamy
• 3 tablespoons matcha (green tea) powder heaping! We used Fraser Tea Imperial Matcha Organic Green Tea. (Reserve one teaspoon of matcha as a garnish to dust on the top just before serving)
• ½ cup white chocolate chips
  (We used vegan white chocolate chips)
• 2-3 whole strawberries sliced thinly for garnish (optional)

US Customary - Metric

Instructions

• Preheat oven to 190 degrees C (375 degrees F). Line your 8 x 8 baking pan with parchment paper or spray your loaf pan with oil to prevent your bars from sticking to the pan.
• Cut up your frozen bananas into slices. Put your frozen banana slices into the food processor or high speed blender. Pulse until banana looks like fine grains of sand. Add matcha (green tea) and almond butter and and pulse and mix until well combined. Toss in a handful of white chocolate chips and mix with a spoon. (reserve 1 tablespoon of white chocolate chips for the top)
• Pour your magic matcha bar mix from your food processor/ blender into your prepared 8 x 8 baking pan. Spread evenly. Sprinkle on the remaining one tablespoon of white chocolate chips on top of the batter.
• Bake the matcha white chocolate brownies for about 20-25 minutes or until a toothpick comes out clean. Allow bars to cool completely at room temperature. Then, refrigerate matcha brownies for at least one hour before slicing.
• Slice your magic matcha bars into squares, sprinkle with a little matcha green tea. Garnish with slices of fresh strawberries, if desired. Enjoy the Hanami season!

Video

Notes

Best Baking Hacks

• It is best to use parchment paper to prevent sticking to the pan. 
• Please note that each type of nut butter has a different consistency. This recipe has only been tested with almond butter.
• Over ripe bananas work best as they are sweeter. 
• We have the best luck with FROZEN bananas for this recipe. We keep them frozen until ready to make the batter. Then, we chop the bananas and pulse in the food processor or high-powered blender. If for some reason your frozen bananas become slightly thawed, make sure to drain out any extra liquid as this will change the consistency of the batter.
• Be sure to allow your matcha brownie recipe to cool completely and then refrigerate for at least one hour before cutting to serve.
• Either ceremonial or culinary grade matcha can be used in this recipe. 
• You can use regular real white chocolate chips or even semi-sweet chocolate chips if desired. If you have a dairy intolerance, use a vegan white chocolate chip. 
• Store the matcha white chocolate brownies in the refrigerator for up to 3 days or freeze for us to 2 months in a freezer safe container.

Nutrition

Serving: 1brownie | Calories: 309kcal | Carbohydrates: 23g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 424mg | Fiber: 4g | Sugar: 13g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg

The post Matcha White Chocolate Brownies appeared first on Healthy World Cuisine

We have been on a sheet pan dinner roll this week. If you like the idea of quick clean up, fast dinners and minimal ingredients, you might also like our Garlic Roasted Shrimp and Potatoes and our Sheet Pan Chorizo Panko Crusted Cod.

What's to Love

• Super easy just dump everything on a sheet pan and whack it in the oven.
• Ready in 30 minutes
• Celebrating the winter vegetables with Savoy cabbage, onions and red potatoes for a just in time recipe for St. Patrick's Day.
• You are going to love the crispy pork with cabbage and potatoes, caramelized onions and spices.

St. Patrick Recipe Ideas

If you are celebrating St. Patrick's Day, be sure to try our Shamrock Oreo Truffles for dessert. Surprise your family with a fun breakfast with our Baked Matcha Lemon Glazed Donuts. Did you know that St. David's Day is in March as well. Be sure to try our St. David's Day Welsh Cakes a perfect tea time treat.

Fabulous Side Dish

Crispy Roasted cabbage and potatoes is a fabulous side dish or a main. Don't take our word for it. Give it a try.

Actually, with bacon (protein), savoy cabbage (vegetable) and red potato (carbohydrate) it's a full meal. Our cabbage bacon potato bake is a great side dish for our Mushroom Chicken and Brandy Sauce or your favorite corned beef recipe.

Low Fassum

We used savoy cabbage for our sheet pan dinner because originally we thought about making a Low Fassum. A low fassum is an epic whole stuffed cabbage," that is filled to the brim with salty prosciutto, pancetta and pork.

Did you know that a Low Fassum takes 5.5 hours to make and has about 20 ingredients. However, our Crispy Roasted Red Potatoes and Cabbage has only 6 ingredients and ready in 30 minutes. Hands down, we know our choice. What is your choice?

Substitutions

Feel free to exchange savoy cabbage with either a plain purple or green cabbage. The savoy cabbage has lacy leaves that seem to get crispier faster than regular cabbage but both work well.

We love little red potatoes because when roasted they are creamy in the middle and crispy on the outside. You can use any potato you have on hand but make sure you chop in a symmetrical shape so they bake evenly.

We diced each of little red potatoes into 8 little cubes and that was about 1.5 inch cubes to perfectly roast in about 30 minutes.

Step by Steps

1. Dice the potatoes
2. Chop the cabbage
3. Slice the bacon
4. Place the ingredients on a lined sheet pan, drizzle oil and herbs and toss.
5. Bake

Helpful Hints

• Use a large sheet pan and make sure your potatoes are evened out and not over lapping on the sheet pan. If they are crowded and top of each they will steam instead of brown.
• Slather your potatoes, cabbage and onions well with olive oil to help with the browning process.
• Put your bacon on top so they brown and then as they cook the bacon essence drizzles on top of your potatoes and cabbage. Oh, so good.
• We placed everything on the sheet pan at the same time as we like our cabbage crispy like potato chips. If you like your cabbage a little less crispy, put your potatoes in for 15 minutes to bake first before adding your other ingredients.
• After the first 15 minutes in the oven toss well so that all the ingredients have a chance to get crispy and toasty.

Frequent Asked Questions (FAQ's)

More Delicious Potato Recipes

Baked Chorizo Crusted Fish and Potatoes

Herbs de Provence Baby Potatoes and Tomatoes

Bacon Wrapped Stuffed Chicken Tenderloins and Rosemary Potatoes

Awesome Baked Potato Bar

Garlic Roasted Shrimp and Potatoes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Teatime After Dinner Treats

Print

Crispy Roasted Red Potatoes and Cabbage

Crispy Roasted Red Potatoes and Cabbage is a quick and easy one pan recipe made with crispy bacon, sweet onions, seasonings and a drizzle of olive oil.

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 437kcal

Author HWC Magazine

Ingredients

• 3 cups Red potatoes
  chopped
• 1 Onion
  peeled and sliced
• ½ head Cabbage
  sliced
• 2 tablespoon Olive oil
  
• Salt and pepper
  to taste
• 1 teaspoon Thyme
  
• 5 slices Bacon chopped

US Customary - Metric

Instructions

• Pre-heat oven to 425 degrees F or 218 degrees C.
• Line your baking sheet with aluminum foil. (You can thank us later)
• Place your red potatoes, onion, cabbage, olive oil, salt and pepper and thyme on the line baking sheet and toss well to coat with the olive oil. Lay the ingredients flat on the baking sheet. Sprinkle your raw bacon on top of your other ingredients.
• Bake for 15 minutes. Stir and toss the ingredients so everything has a chance to get crispy and return back to the over for about another 15 minutes or until the potatoes are fork tender.

Notes

We used a savoy cabbage but can also use regular red or green cabbage. If you like your cabbage less crispy, place the potatoes, bacon and onions tossed with olive oil and seasonings first in the oven alone for the first 15 minutes. Then add your cabbage to crisp for the last 15 minutes. Feel free to try other seasonings of choice like Italian Seasonings, chili, etc.

Use a large sheet pan and make sure your potatoes are evened out and not over lapping on the sheet pan. If they are crowded and top of each they will steam instead of brown.

Slather your potatoes, cabbage and onions well with olive oil to help with the browning process.

Put your bacon on top so they brown and then as they cook the bacon essence drizzles on top of your potatoes and cabbage. Oh, so good.

We placed everything on the sheet pan at the same time as we like our cabbage crispy like potato chips. If you like your cabbage a little less crispy, put your potatoes in for 15 minutes to bake first before adding your other ingredients.

After the first 15 minutes in the oven toss well so that all the ingredients have a chance to get crispy and toasty.

Nutrition

Serving: 4g | Calories: 437kcal | Carbohydrates: 552g | Protein: 155g | Fat: 174g | Cholesterol: 26mg | Sodium: 588mg | Potassium: 1647mg | Fiber: 62g | Sugar: 62g

The post Crispy Roasted Red Potatoes and Cabbage appeared first on Healthy World Cuisine

You are going to love the earthy taste of green tea paired with the zesty citrus glaze. These fresh and tender matcha donuts are like a ray of sunshine on a cloudy day.

Baked Not Fried

We love baking donuts as we are not huge fan of that greasy mess in the kitchen. How about you? Unlike traditional donuts, these matcha baked donuts without yeast are light, not fried and do not require any waiting for the dough to rise. Just like our black sesame mochi donuts, these donuts are just lightly sweet.

How to Make Donuts Without a Donut Pan?

• Use a muffin pan with aluminum foil.
• Cut each piece of foil approximately 4 inches by 4 inches.
• Place the aluminum foil in the muffin hole and scrunch it up in the middle to form a well for the batter to be piped around.
• Spray your aluminum lined muffin pan with oil to prevent sticking and then pipe the batter around the aluminum foil well.

Ingredients

• butter or dairy free margarine 
• vegetable oil
• granulated sugar or sugar alternative of choice
• brown sugar light
• eggs 
• baking powder
• baking soda
• matcha green tea powder
• salt
• vanilla extract
• all purpose flour or gluten free 1 to 1 baking flour
• milk or a dairy free milk alternative
• powdered sugar
• lemon juice and zest

What Does a Matcha Donut Taste Like?

When you take your first bite of a baked matcha donut, you will first taste the delicate sweetness and tartness of the lemon zest glaze, just like our lemon jello poke cake. Then, you will be greeted with the complex earthy flavors of the matcha green tea.  

Matcha has an earthy, vegetal flavor and to some has been described as have umami flavor. When combined with the lemon glaze, the flavors can be described as fresh, light and balanced.

What is Matcha?

Did you know that springtime is harvest time for matcha?  Matcha is green tea that has been finely ground to a powder.

Matcha green tea is rich in anti-oxidants, minerals and has mood boosting qualities. If the matcha does not boost your mood, these baked matcha lemon glazed donuts sure will.

You can feel good about indulging in these baked matcha donuts because matcha green tea powder is packed with antioxidants. If you enjoy the extra boost of matcha for breakfast, you may like to try our matcha chia seed pudding or vegan matcha pancakes

How is Matcha Made?

The spring harvest time for good matcha is between May to early June. Great matcha is sweet, without bitterness and is a brilliant bright green color. The reason why really good matcha is brilliant green is because of the harvesting process.

During the early parts of spring, the plants are covered to make it dark to slow down the rate of photosynthesis. The purpose of this is to help elevate the amino acid level and this is responsible for that delicious earthy full flavored matcha. Then the leaves are harvested, steamed, cooled and dried and then ground to a powder.

Grades of Matcha

Enjoying the springtime tradition of drinking and cooking with matcha is like visiting Japan without ever leaving the comfort of your home. If you cannot find matcha at your market, you can purchase online right to your home.

You can use either ceremonial grade or culinary grade matcha for this recipe. However, if you want to have a bright green color to celebrate St. Patrick's Day- be sure to use ceremonial grade matcha powder. The better the matcha the brighter the green hue and the more sweeter the taste. You can see how quality of matcha makes a difference in color and flavor with our vibrant matcha nice cream recipe.

Recipe Tips

• Don't overmix as this can make the donut tough
• Use a piping bag or a baggie with a hole cut out of end to pipe the matcha donut batter into the donut pan.
• Don't over bake. Start looking at your donuts at the 5 minute mark.
• Use the tooth pick method to determine if your matcha doughnuts are baked properly not time as each oven is different.
• Allow the donuts to cool completely before drizzling on the lemon glaze.

Hanami

Happy Hanami (Sakura Cherry Blossom viewing season)! The Sakura buds are now starting to show. In some of the warmer locations in Japan, the cherry blossoms are beginning to bloom. Late March to April, depending on the weather, is the prime-viewing season.

If you are lucky enough to be in Japan at this time of the year, then bring a blanket or mat to sit on and a few Baked Matcha Lemon Glazed Donuts or Sakura shortbread matcha cookies and enjoy the view.

However, you do not need to hop on a plane to enjoy the sweet tradition of Hanami. You can do this right in your own kitchen. In less than 30 minutes, you can have freshly Baked Matcha Donuts with a lemon glaze on your table for a delicious brunch or a midday treat.

Improve your health by "Forest Bathing"

Don't be grabbing your shower gel and soap on a rope yet as it is not bathing in the literal sense. Scientist have found that when we go for a walk/hike, in green spaces with trees, grass and foliage, it has a positive effect on our mood. Our brains can forget about the negatives of life and think more about the positives. The Japanese call this practice "Shinrin-yoku".

Right now it is peak Sakura (cherry blossom) viewing season in Japan. Our Baked doughnut recipe is the perfect treat to enjoy this season and green spaces. Be sure to pack a few Tuna Mayo Rice Balls and Japanese Egg roll Tomagoyaki for a fun picnic.

More Delicious Breakfast and Brunch Ideas

DIY Ultimate Bagel Bar Brunch

Sautéed Greens Breakfast Salad

Sautéed Asparagus and Mushroom with Poached Eggs

Healthy Vegan Matcha Pancakes

Spicy Tofu Scramble

Matcha Chocolate Chia Parfait

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Print

Baked Matcha Lemon Glazed Donuts

Baked Matcha Lemon Glazed Donuts are like taking a bite of spring with earthy taste of the green tea topped with a zesty citrus glaze.

Course Breakfast and Brunch

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 283kcal

Author HWC Magazine

Ingredients

Matcha Donuts

• 4 tablespoon butter or dairy free margarine room temperature
• ¼ cup vegetable oil
• ½ cup granulated sugar or sugar alternative of choice
• ⅓ cup brown sugar light
• 2 eggs room temperature
• 1.5 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 teaspoon matcha green tea powder
• ¾ teaspoon salt ¾ teaspoon
• 1 teaspoon vanilla extract
• 2 and ⅔ cups all purpose flour (2 and ⅔ cups)
• 1 cup milk (we used a dairy free milk alternative)

Lemon Glaze Icing

• 1 cup powdered sugar
• 4 teaspoon freshly squeezed lemon juice 4 - 4.5 teaspoons
• 1 teaspoon lemon zest

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F (218 degrees C)
• Lightly spray donut pans with oil
• Beat together butter, oil and sugars until light and fluffy.
• Add the eggs one at a time and mix well. Stir in baking powder, baking soda, matcha green tea powder, salt and vanilla just until everything mixed.
• Turn down your mixer and the flour a little bit at time and a little bit of the milk (dairy-free alternative) alternating between milk (dairy-free alternative) and flour just until all the flour and milk has been added. Do not over mix.
• Place matcha batter into a piping bag or Ziploc bag, cut about a ½ inch tip off the end. Pipe the matcha batter into the greased donut pan, leaving about a ¼ inch from the top. They will rise so do not overfill too much.
• Bake in oven for about 6-8 minutes. Start checking on them at 5-6 minutes mark and when the toothpick comes out clean they are done. Let the donuts rest for about 6 minutes in the donut pan. Carefully remove matcha donuts from the donut pan and cool on a wire rack.
• Make the lemon icing- in a medium bowl combine powdered sugar, lemon juice and zest and stir into well mixed.
• Drizzle lemon glaze over the top of the cooled matcha donuts. Set aside for about 30 minutes until icing is dry.
• Enjoy! Can also be frozen in a sealed Tupperware for up to 3 months.

Notes

Best to use ceremonial grade matcha for the full antioxidant effect. You can use culinary grade matcha but your donuts will not be so brilliantly green. 

These also make a fun dish to pass on St. Patricks day! 

 

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

The post Baked Matcha Lemon Glazed Donuts appeared first on Healthy World Cuisine