KeenWah, Walnut & Date Cookies from The Rosedog Blog

KeenWah, Walnut & Date Cookies from The Rosedog Blog

Her KeenWah Paella was an absolute hit, and now Rosie from the The Rosedog Blog has created the most delicious snack that will most definitely satisfy your tastebuds and keep you full for the afternoon! Rosie has used our KeenWah Puffs and Flakes, combined with other plant-based ingredients to create a seriously scrumptious KeenWah, Walnut & Date cookie! Only 10 minutes to make and 20 minutes to bake! Have a go! Recipe makes around 8 cookies. Ingredients: 1 Cup KeenWah Flakes 1/3 Cup Ground LSA Meal (Linseed/Sunflower/Almond) 1/3 Cup Puffed KeenWah 1/3 Almond or Hazelnut Meal 1/3 Walnuts, roughly chopped 3 Tbsp Cacao Nibs 1 Tsp Cinnamon 1 Ripe Banana 10 Dates, destoned Method: 1. Turn oven onto 180c. Place dates into bowl and cover with enough boiling water to they are all submerged. Leave to soak for 5 minutes. 2. Add all dry ingredients into a large mixing bowl and ensure well mixed. 3. In a blender or food processor add banana, drain the almost all of the water from the dates and add those to food process and blitz until a gooey/runny consistency. 4. Add to dry mixture and mix together, until a doughy consistency. 5. Roll into walnut sized balls and squish down onto a lined baking tray. Should make 8-10 cookies. 6. Whack in the oven for 20 minutes until browned on the outside. Pop on a wire rack and leave to cool. 7....
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...