KeenWah Granola Cups

KeenWah Granola Cups

Some struggle with the idea of KeenWah for breakfast. They think it is too hard to make or that it’s more of a lunch and dinner option… We’re here to tell you that this is not true! KeenWah is such a versatile seed and can be incorporated into any meal, breakfast in particular! Try KeenWah Porridge, KeenWah Smoothie or perhaps a KeenWah Muffin – the options are endless! To add to the list, Julia from JL Fit Nutrition has just created the most delicious KeenWah Granola Cups that are easy to make ahead of time and are filled with nutritious, tasty ingredients. Don’t be scared, give them a shot! You don’t even have to cook the KeenWah in this recipe so there are no excuses! Serve up with yogurt and fresh fruit and we promise you’ll be a happy chappy come breakfast time! Makes approx. 12 Ingredients 3/4 cup oats 1/3 cup KeenWah (uncooked) 1 tbsp cinnamon 1/2 cup almonds, chopped 1/4 cup pepitas 1/4 cup shredded coconut 1/4 cup coconut oil 1/4 cup honey 1 tsp vanilla paste Yoghurt and fresh fruit, to serve Method: 1) Preheat oven to 180. 2) Combine oats, KeenWah, cinnamon, almonds, pepitas and coconut in a large bowl. 3)Melt coconut oil and honey together, then mix in vanilla paste and pour over dry ingredients. 4) Stir so dry ingredients are completely coated in oil/honey the press granola mixture into each cup of a 12-hole muffin tin. 5) Bake for 20-25 minutes or until golden brown. Remove from oven and allow to cool completely. 6) Fill with yoghurt and fresh fruit to serve. 7)...
Apple & Almond KeenWah Bake

Apple & Almond KeenWah Bake

Quinoa for breakfast!? Yes please! The amazing Julia from JL Fit Nutrition has created an Apple & Almond KeenWah Bake to help you spice up your brekky options each day! Her spin on the classic baked oatmeal is high in protein, gluten-free AND dairy-free!! It is flavoursome, filling and tastes great with a big dollop of yogurt! Give it a shot and make your morning meals more interesting!! Serves 6 Ingredients: 1 cup uncooked KeenWah 2 cups water 1 cup coconut cream 1 tsp vanilla extract 2 eggs 1/3 cup rice malt syrup 1 large apple, finely diced 1 tbsp chia seeds 1/2 cup goji berries 1/4 cup flaked almonds Method: 1) Place the KeenWah and water into a saucepan over medium heat and bring to the boil. Simmer for approximately 15 minutes. Drain the excess water and set quinoa aside in a bowl to cool 2) Whisk cream, vanilla, eggs and syrup until combined. 3) Mix KeenWah, diced apple, chia seeds and goji berries in a large bowl. Pour over coconut cream mixture and mix well. 4) Pour mixture into a 20x30cm baking dish, then sprinkle flaked almonds over the top. 5) Bake KeenWah mixture at 180 for 35 minutes or until set. 6) Serve with coconut yoghurt, if desired. 7)...
KeenWah & Potato Cakes from JL Fit Nutrition

KeenWah & Potato Cakes from JL Fit Nutrition

KeenWah Australia has teamed up with the amazing Julia from JL Fit Nutrition, a qualified nutritionist, health coach and food blogger. Julia’s recipes are amazing and her story is truly inspiring. You can read more about her amazing life here. We look forward to sharing with you her delicious KeenWah recipes over the next few months… To begin with, we would like to introduce the seriously delicious KeenWah & Potato Cakes!! They are bursting with flavour including a great mix of spring onion, garlic chive and cheese! They can be baked or fried, and served up by themselves, or with poached eggs and smoked salmon for a hearty breakfast meal ! You can cook the patties fresh (without chilling in the fridge) but they will be slightly more delicate so be careful if you are frying them that you flip them very gently. Give them a shot! They are so simple and SO tasty! Ingredients: Makes 12 large or 36 small 2 large potatoes ½ cup milk 2 cups cooked KeenWah 3 spring onions ½ bunch of garlic chives 1 ½ cups grated cheese Salt and pepper 1-2 tbsp olive oil Method: 1) Boil, steam or microwave potatoes until tender. Mash with the milk, don’t worry if it’s not perfectly smooth. 2) Add KeenWah, spring onion, chives and a generous seasoning of salt and pepper. Mix until well combined, then stir through the grated cheese. 3) Shape mixture into 12 patties (approximately 1/3 cup worth of mixture each) and place on a lined tray in the fridge to chill for at least 30 minutes. 4) Heat the olive oil in a...
Quinoa Sweet Pudding from Hayley Stockbridge, Naturopath

Quinoa Sweet Pudding from Hayley Stockbridge, Naturopath

We have been big fans of Hayley Stockbridge Naturopath’s website and Instagram profile for a while now, so we’re thrilled that she has generously agreed to share some KeenWah Kreations with us. As she works alongside so many patients with food intolerances, she is always on the hunt to create recipes that are wheat, dairy, gluten, egg and refined sugar free (that still taste delicious). A sweet treat that is healthy and nutritious is always appreciated! This is Hayley’s take on a traditional rice pudding and can be enjoyed as dessert or as a breakfast. And we love that it will last in the fridge for up to 3 days, so you can make a few ahead of time and whip them out for a quick breakfast or dessert. Enjoy! QUINOA SWEET PUDDING Serves 4 INGREDIENTS 1 cup keenwah 2 cups coconut milk 2 cups almond milk ¼ cup organic maple syrup 1 tsp vanilla extract ½ tsp cinnamon Flaked almond, to garnish Banana or berries, to garnish METHOD Rinse the quinoa in a colander or strainer for a few minutes with cold water and allow to drain In a medium pot, combine the coconut milk, almond milk, cinnamon, maple syrup and cinnamon. Add the quinoa and slowly bring to the boil, stirring occasionally. Once it has reached boiling point, turn the temperature down and allow to simmer with a lid on for 25-30mins or until quinoa is cooked well. Stir every 5 mins or so to ensure if does not stick at the bottom of the pot. To ensure the pudding thickens appropriately, leave the lid open a...
KeenWah Berry Bang Smoothie

KeenWah Berry Bang Smoothie

Spring signals the beginning of healthy smoothies packed with fresh fruits, veggies and KeenWah (quinoa). Yes you heard right – we said KeenWah! Our KeenWah Berry Bang smoothie has a spoonful of uncooked quinoa to ensure you get your fix of energy-boosting protein. It also contains a boost of disease-fighting antioxidants, fibre, essential vitamins and healthy fats. This very simple recipe is one that you can whip up in the morning for brekky, after you exercise or for a tasty snack. We’ve added our tasty KeenWah Fig & Almond Granola as a ‘topper’ with some extra blueberries too. This gives the smoothie an amazing crunchy texture. Best eaten with a spoon! KEENWAH BERRY BANG SMOOTHIE Serves 2 INGREDIENTS 1 banana Handful of frozen berries 2 tbs natural yoghurt (we use Barambah Organics Natural Yoghurt) 1 tbs KeenWah (white, red or black quinoa) *makes sure you wash the quinoa to ensure the removal of saponin. 1 tbs Sunwarrior Vegan Protein Powder (vanilla) 1 tsp chia 1 cup water Handful of ice Toppings (optional) KeenWah Fig & Almond Granola Blueberries METHOD In a blender, add all ingredients and mix until smooth. Add the KeenWah Granola topping and extra blueberries and serve immediately....
KeenWah & Chia Banana Bread

KeenWah & Chia Banana Bread

Finally a banana bread that’s not bad for you! This tasty KeenWah banana bread is vegan, dairy free and gluten free. The best part is that it tastes great. Best served warm with cottage cheese, jam or a tiny spread of butter. KEENWAH & CHIA BANANA BREAD INGREDIENTS 1/2 cup uncooked KEENWAH grain (about 1 1/2 cups cooked) 1 cup KEENWAH flour 1 cup KEENWAH flakes 3 very ripe bananas 1/4 cup coconut oil, melted 1/4 cup maple syrup 1 tsp vanilla extract 1 tsp baking soda Pinch of salt 1/2 cup shredded coconut or flakes 2 Tbsp ground chia seeds 1/4 cup coconut milk METHOD Step 1 Cook KEENWAH and set aside Step 2 Preheat oven to 170 and lightly grease a loaf pan. Step 3 In a large bowl, mash bananas then stir in the coconut oil, maple syrup, and vanilla extract. Step 4 In a medium-sized bowl, combine the flour, flakes, baking soda, salt, coconut, chia seed, and cooked quinoa. Step 5 Blend both dry and wet ingredients together. Mix until thoroughly combined. Step 6 Stir in the coconut milk. Step 7 Pour batter into loaf pan. Step 8 Bake until top of loaf is golden brown and sides pull away from the pan. Allow 45-50 minutes. Step 9 Cool completely in the pan and place on a wire rack before serving. Step 10 Keeps wrapped in tin foil in the fridge for several days. ** As quinoa flour does not contain gluten the banana bread will not rise as much as if you were using a normal...