Double Choc Chunk Muffins // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

These muffins are some of the best chocolate muffins ever. Period! They are packed with protein, are incredibly fudgy yet still somehow light at the same time. They could totally be made nut-free by using a seed butter and a non nut based milk. I definitely recommend adding in the additional ingredients for an extra delicious flavour!

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Double Choc Chunk Muffins

Makes 12-15
Prep time: 15 minutes
Setting time: 10-15 minutes

INGREDIENTS

1/4 cup flax seeds (ground into a meal)
1/4 cup arrowroot/tapioca flour
1/4 cup besan (chickpea) flour
1/2 cup cacao powder
1 scoop plant-based protein powder (I use Switch Nutrition - Protein Switch in Chocolate Sea Salt)
1 tsp bicarb soda
1 1/2 tsp baking powder
2/3 cup nut butter (I used an almond/peanut butter mix)
2/3 cup maple syrup (or rice malt syrup)
1/4 cup plant-based milk (I used almond)
1 tsp apple cider vinegar
160g dark chocolate

Optional Extras - I totally recommend adding!
1/2 - 1 tbs white miso paste
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

METHOD

1. Preheat oven to 180oC (350oF).

2. Combine flax seed meal and 125ml (1/2 cup) water in a large bowl and stand for a few minutes, or until water has been absorbed.

3. Add the arrowroot flour, besan flour, cacao powder, protein powder, bicarb soda and baking powder and stir to combine well. Stir in the nut butter, maple syrup, milk and vinegar until well combined then add the chocolate.

4. Line a 12-hole muffin tin with paper muffin cases, then divide the mixture evenly between them. Transfer to the oven and bake for 10-15 minutes or until the tops have cracked and the muffins are cooked through.

5. Allow to cool in the tins before serving.

Note: Due to the lack of refined sugars in here, these only last 3-4 days, in an air-tight container at room temperature. They will keep slightly longer in the fridge. If you refrigerate them, you may just want to warm them slightly before serving.

Almond, Maca and Yacon Butter (& Banana Toast) // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is simple, I know, however it is a classic in my house. I make this nut butter monthly and keep it in my pantry ready to be spread on toast, used as a filler in dates as a snack or as a dip for apple slices. It's SO delicious, and packed with goodness. 

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Almond, Maca and Yacon Butter (& Banana Toast)

Serves 2-3
Prep time: 10 minutes

INGREDIENTS

For the nut butter
2 cups almonds
2 tbs maca powder
2 tbs yacon syrup (or maple syrup if yacon syrup cannot be sourced)

For the banana toast
2 slices gluten free toast
1 banana
2-3 tbs almond, maca and yacon butter
pinch cinnamon
drizzle yacon syrup, raw honey or maple syrup

METHOD

1. Place almonds in your food processor or blender. Blend until a silky nut butter has formed (about 10-15 minutes)*. Add remaining ingredients and continue to blend until combined and smooth. Store in a jar in the pantry.

2. Serve nut butter on gluten-free toast. Top with banana, a pinch of cinnamon and a small drizzle of yacon syrup (as desired).

Note: For this recipe I used my Vitamix. I start on 10 to create a meal/flour with the nuts, then reduce to 2 until completely smooth. You will need to check on nut butter in intervals and use a spatula to bring the nuts down the side at various stages.

Golden Funtime Balls // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

In the excitement of announcing my new cookbook, 'Bliss Bites', I thought I ought to share one of my favourite recipes from the book with you all!

This recipe is an ode to my favourite childhood ice cream, and with the current timing of the Streets-boycott-saga, I couldn't think of a more perfect to make your own bite-sized version.

If you have never eaten the classic Australian ice cream, the Golden Gaytime, I can tell you one thing - it leaves other ice creams in the shade. Although it's been a good million years since I ate one myself, I have fond memories of them and these balls instantly bring those memories flooding back. The buckwheat on the outside is reminiscent of the cookie crunch of the Gaytime, and the super delicious center reminds me of that caramel-vanilla ice cream you get inside. If you wanted to make these even more deluxe, you could dip the balls in raw melted chocolate before rolling them in the buckwheat. Insane. 

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Golden Fun-Time Balls

Makes 16
Prep time: 10 minutes

INGREDIENTS

12 medjool dates (about 240g), pitted
40g (1/3 cup) vanilla flavoured plant-based protein powder
1/2 teaspoon ground cinnamon (optional)
90g (1/3 cup) nut butter, toasted coconut butter or seed butter
2 tablespoons caramelised buckwheat*, plus extra for coating
2 tablespoons raw honey or maple syrup

METHOD

1. Place the dates, protein powder, cinnamon (if using), nut butter, caramelised buckwheat and raw honey in your food processor or blender. Pulse until they're combined.

2. Take about a tablespoon of the mixture at a time and roll into 3.5cm (1 1/2") balls then roll in caramelised buckwheat to lightly coat. Place the balls in an airtight container then put them in the fridge or freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

Note: I use Loving Earth caramelised buckinis in this recipe. These can be found in all good health food shops, bulk wholefood stores and independent grocers across Australia. 

Breakfast Seed Bars // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is inspired by the breakfast bar my friend Ryo makes at one of my favourite Melbourne eateries, Walk Don't Run. These bars are as mindful and goodness-packed as they come.

They're super delicious, foolproof to whip up and make a winning breakfast when you're running out of time (or sprinting out the door!). 

These bars also make awesome snacks after a workout, in-between meals and are PERFECT when hiking. 

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Breakfast Seed Bars

Makes 10-12 bars
Prep time: 10 minutes
Setting time: about 2 1/2 hours

INGREDIENTS

1 1/2 cups sunflower seeds
3/4 cup pepitas
1/4 cup macadamia nuts
1/4 cup goji berries
1/4 cup sesame seeds
1/4 cup cacao nibs
1/4 cup white chia seeds
1/4 cup linseeds (flax seeds)
1/2 cup raw honey or rice malt syrup
1/3 cup tahini, cashew butter or other nut/seed butter of choice
40g cacao butter, melted

METHOD

1. Place all ingredients in a bowl and mix with a wooden spoon until well combined.

2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with bakingg paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2 1/2 hours or until firm.

3. Once the mixture is firm, cut into 10-12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.

Photography by Elisa Watson.

It is the first day of Spring here in Australia and I couldn't be happier! The tulips are out in my garden, the blossoms are starting to appear in the streets, the sun has been out and the weather is slowly warming up. I am sorry to my friends where you have just experienced last day of summer for the year and are heading into Autumn - although Autumn rules, as do the leaves, the sweaters and the food so I wouldn't be too sad! 

Today I present you a biscuit which in my opinion is the best thing in any season and at any time of the year. They are very easy to whip up, they are the most delicious and will have you totally in love as they melt in your mouth. These little beauties are perfect for the lunch box or enjoyed with a cup of coffee or tea (or dare I say it a glass of creamy nut mylk!). They are super crunchy on the outside and soft in the middle - something quite rare and hard to achieve when making plant based cookies! 

Not only are these bad boys vegan, but they are also refined sugar free and gluten free. So what are you waiting for? Do yourself (and your family, friends and colleagues) a favour and get a batch of these in the oven!

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Makes around 40 cookies
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients
1 1/2 cups buckwheat flour*
1 cup brown rice flour
1 cup almond or hazelnut meal
3/4 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup plant based milk (such as soy, oat, almond)
1/3 cup peanut butter or almond butter
2 tsp vanilla paste
1/2 cup dark choc pieces

Method
Preheat oven to 180ºC/350ºF.

In a stand alone mixer (or just a bowl if you do not own one) add the flours, almond/hazelnut meal, coconut sugar, baking powder, salt and chia seeds. Mix the ingredients together until combined.

Add in the coconut oil, plant based milk, peanut butter and vanilla paste. Mix for 2-3 minutes or until a dough has formed. Add in the dark chocolate pieces and mix for a further minute.

Roll out 1 heaped tsp of dough at a time and place onto a lined baking tray - leaving a small gap between cookies. Bake in the oven for 15 minutes (or until cookies are golden), rotating your tray half way through. You may have to do the cookies on two trays as it makes a lot!

Remove from the oven and allow to cool - even if you want to sneak a cookie whilst they are warm, please let them sit for 5 minutes to ensure they have crisped up before you do!

Once completely cooled store in an air tight container for up to 5 days, that is if there is still some left!