Forget Bliss Balls… introducing KeenWah Balls

Forget Bliss Balls… introducing KeenWah Balls

We’re not sure how the term ‘bliss balls’ came about but it seems to be the name for every round ball of goodness. Move over ‘Bliss Balls’ here come the ‘KeenWah Balls’. We believe that almost every ‘ball’ should include quinoa in order to claim that it’s a ‘complete protein’ snack. This means that it contains all the eight essential amino acids plus the amino acid lysie (which most whole grains don’t contain) What does this mean? Well lysine is a necessary building block for all protein in the body, playing a big role in calcium absorption, building muscle, recovering from surgery or sports injuries and the body’s production of hormones, enzymes and antibodies. Did I mention it was Gluten Free (everything we make is GF by default that quinoa is naturally GF). Ok enough of facts, here’s the recipe! KEENWAH ‘COMPLETE PROTEIN BALLS’ Makes – 20 Balls 

Ingredients: 1 cup cooked quinoa 1/3 cup sesame seeds 1/3 cup sunflower seeds 1/2 cup desiccated coconut 1 cup mixed nuts (unsalted) (Almonds, cashews, brazil nuts) 1 cup dried fruit (cranberries, dates) 1/2 cup tahini 3/4 cup honey Sesame seeds or coconut to coat Method: Step 1 Cook 1 cup of quinoa. (1 part quinoa, 2 parts water, slowly bring to the boil. Turn off and set aside with the lid on it.) Step 2 Put the seeds and nuts in a food processor, blitz until chopped. Put aside in a bowl. 
Step 3 Put the dried fruit in the food processor and blitz. Add to the seeds & nuts. Step 4 Add the desiccated coconut, cooked quinoa to the bowl and...
A Healthy Nutty Muffin

A Healthy Nutty Muffin

We’re not big fans of the uber sweet and oversized muffins you see in cafes. Mostly because they are often packed full of sugar and gluten and all things nasty… That’s where the KeenWah Berry Muffin comes to the rescue! It uses KeenWah Flour which means it’s gluten free and has an amazing nutty flavour. It may not rise as you would like (NO GLUTEN) but these petite muffins will have your friends in line for more KEENWAH BERRY MUFFIN GF Makes 12 muffins– one batch Ingredients: 2 cups of KeenWah flour 1 cup of rapadura sugar ½ level teaspoon bicarbonate soda ¼ teaspoon salt 1 cups skim milk 2 large eggs 1 ½ teaspoons vanilla paste or extract ⅓ cup vegetable oil 165g frozen raspberries/ berries/ strawberries or mixed Handful of coconut flakes Method: Step 1 Preheat the oven to 190deg and line a 12-cup muffin tin with 12 paper cases. Step 2 Sift together the flour, sugar, bicarb soda and salt into a large bowl. Step 3 Pour the milk into a jug and then lightly beat in the eggs, vanilla and oil. Step 4 Make a well in the centre of the dry ingredients and slowly pour in the liquid ingredients, mixing as you go until all the ingredients are combined. Step 5 Gently fold in the frozen berries, do not over mix. Step 6 Spoon the mixture into the prepared muffin tin. Add some coconut flakes onto each muffin. Step 7 Bake for 30-35 minutes until the muffins have risen, are golden, firm to the touch and a skewer comes out clean when inserted into...
Out with oats and in with KeenWah porridge!

Out with oats and in with KeenWah porridge!

Ever felt bloated when you have oats for brekky? Well no need to worry any longer! This gluten free and dairy free KeenWah Power Porridge is a perfect alternative. Use cooked white quinoa (you can throw in some red or black for a bit of crunch) and soak it light coconut milk. You can add your fave nuts and fruits afterwards! A little honey gives it an extra sweetness if you wish! There are 3 parts to this recipe: Porridge, Rhubarb compote & Yoghurt. KEENWAH FIG & ALMOND POWER PORRIDGE with Rhubarb compote & yoghurt – GF, DF Serves 2 – 3 people

1. PORRIDGE Ingredients: 1 cups organic KeenWah white quinoa 2 cups water
1 x 400ml can of light coconut milk ½ cup chopped almonds 6 single dried whole figs 1 teaspoon cup chia seeds 1 tablespoon of honey Method

: Step 1 Using KeenWah’s How To Cook Card, cook the white quinoa. Step 2 Once KeenWah is cooked remove lid and let it cool. Step 3 Add the coconut milk, cover and put in the fridge overnight. THE FOLLOWING MORNING 
Step 4 The following morning, heat the coconut porridge back to your desired temperature and stir occasionally. Step 3 Add chopped almonds & dried figs 
Step 4 Stir through honey Step 5 Serve hot with extra almonds other nuts, chia seeds, rhubarb compote & natural yoghurt. RHUBARB COMPOTE Ingredients

: 1 bunch of rhubarb, cut into small pieces 3 green apples 1 tablespoon of rapadura sugar (or brown) ¼ cup of water Method

: Combine rhubarb, water and rapadura sugar in a saucepan. On high heat continue to stir until sugar...