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Recipes from the KeenWah Kitchen and more.

No-Bake KeenWah Muesli Bars

No-Bake KeenWah Muesli Bars

The perfect KeenWah snack! Julia from JL Fit Nutrition has created these No-Bake KeenWah Muesli Bars that are super easy and super tasty – chewy, crunchy, sweet, wholesome and nutritious but still decadent. You can leave off the chocolate if you wish, but really, who would wish for that!? Recipe makes 12 – Ingredients: 2 cups KeenWah Puffs 1/2 cup goji berries 1/2 cup pepitas 2 tbsp chia seeds 1/4 cup coconut flakes 1/2 cup rice syrup 1/2 cup peanut butter 1/4 cup coconut oil 6 squares dark/vegan/sugar-free chocolate – Method: 1) Place KeenWah Puffs, gojis, pepitas, chia seeds and coconut in a large mixing bowl. 2) Place rice syrup, peanut butter and coconut oil in a small saucepan and heat over low flame until coconut oil has completely melted. 3) Pour peanut mixture over dry ingredients and mix well until combined. 4) Spread mixture into a 9x9in baking tin, pressing down with the back of a spoon to ensure it’s flat and even. 5) Place in the fridge to set, minimum two hours. 6) Once set, melt chocolate gently and drizzle over unsliced bars. Allow to set, then slice into 12 bars. Store in a sealed, airtight container in the fridge. 7)...
KeenWah Crackers

KeenWah Crackers

A savoury snack that will please just about everyone ! Julia from JL Fit Nutrition has created these Mixed Seed Crackers with KeenWah flour that are vegan, gluten-free, egg-free AND nut-free ! They taste delicious on their own, or spread with fresh hummus for extra flavour. This recipe makes approximately 20 crackers, give it a go! Ingredients: 2 tbsp chia seeds 120ml water 2/3 cup sunflower seeds 2/3 cup pumpkin seeds (pepitas) 1/4 cup sesame seeds 2 tsp linseeds 1½ tbsp cumin seeds 1 tsp sumac (optional) 1 tsp sea salt flakes 1/4 cup KeenWah flour 1/4 cup coconut oil, melted Method: 1) Preheat oven to 180 degrees Celsius. 2) Combine chia seeds and water in a small bowl. Set aside for 10-15 minutes to form a gel. 3) Briefly blitz the pumpkin and sunflower seeds in a food processor so they’re coarser than meal and still a little chunky. Add to a large bowl then mix in sesame seeds, linseeds, cumin seeds, sumac if using, sea salt and KeenWah flour. 4) Add the chia gel and coconut oil to the dry mixture, then mix until it forms a stiff dough. 5) Roll out the dough (I found between two sheets of baking paper was easiest) until approximately 3mm thick, then score your biscuit pattern. 6) Bake for 15-20 minutes of until golden brown. Allow to cool on baking tray, then break apart and store in an airtight container. 7)...
KeenWah & Portobello Mushroom Risotto

KeenWah & Portobello Mushroom Risotto

The wonderful Rosie from The Rose Dog Blog has created the most delicious KeenWah meal; effortless, nutritious and the perfect dish during the cold winter months. This KeenWah & Portobello Mushroom Risotto topped with Asparagus is so tasty and only takes 30 minutes to cook, give it a go. Ingredients: 200g Butter 6 Portobello Mushrooms, sliced 1 Red Onion, finely diced 2 Garlic Cloves, crushed 1 Bunch Fresh Parsley, stalks finely chopped, leaves roughly chopped 1 3/4 Cups KeenWah Quinoa 5 Cups Vegetable Stock 1/2 Cup Parmesan, finely grated 1 Bunch Asparagus Method: 1. Grab yourself a large frying pan. Add 100g butter, melt and then add the mushrooms. Cook for 5 minutes and then tip into a bowl, leave to one side. 2. Add the final 100g butter and then add onions, parsley stalks and ginger and slowly soften for 5-7 minutes. 3. Once onions are softened. Add KeenWah in dry, stir around then add stock. 4. Bring to boil then leave to simmer slowly until all liquid has been absorbed and KeenWah is cooked and silky. 5. Add parmesan and parsley leaves to the quinoa/risotto. Stir well. Once parmesan has melted. Add the mushrooms back in it is ready to serve. 6. In a small frying pan. Melt a teaspoon of butter over a medium heat and gently fry the asparagus until browned on either side. 7. Serve the asparagus on top of the risotto. 8. Enjoy! Click here for more photos of the cooking...