Posts in Recipes
Gluten-Free Apple Cake
Gluten-Free Apple Cake // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Gluten-Free Apple Cake // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

If you’re anything like me, your life is significantly better when a cake is involved. This apple cake is gluten-free, vegan, and easy as all heck. It reminds me of my childhood, and I am unsure why. It just seems like the kind of cake your friend’s nice mum would have baked for an after school playdate. It’s wholesome, it’s delicious and I hope you enjoy it as much as I do.


Apple Cake

Serves 8-10
Prep time: 15 minutes
Baking time: 40-50 minutes

INGREDIENTS

2 tsp apple cider vinegar
1 1/2 cups almond milk (or any plant-based milk of choice)
1 cup gluten-free plain flour (I use Ardor brand)
3 1/2 cups almond flour
1 cup coconut sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
pinch salt
1 tsp vanilla extract
1 large red apple, grated
6 medjool dates, pitted and roughly chopped (optional)

For the topping:
1 large red apple, sliced

METHOD

  1. Preheat oven to 170°C (340°F).

  2. Combine almond milk and apple cider vinegar in a small jug and stand for a few minutes, or until the milk has thickened slightly and resembles buttermilk.

  3. In a large mixing bowl, combine the gluten-free plain flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon and salt. Stir until well combined.

  4. Fold through the almond milk mixture, vanilla, grated apple and dates.

  5. Line a 23cm cake tin. Pour in mixture and arrange apple slices on the top. Transfer to the oven and bake for 40-50 minutes or until golden and a skewer comes out clean.

  6. Allow to cool before slicing and serving.

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

Avocado & Cos Salad

Avocado & Cos Salad

Serves 4-6
Prep time: 10 minutes

INGREDIENTS

2 heads baby cos lettuce, washed and leaves broken apart
2 avocados, sliced into wedges
4 spring onions, finely sliced
2 tbs sunflower seeds

For the dressing
1/4 cup apple cider vinegar
1/4 cup avocado oil
1/2 cup light olive oil
1 tbs lemon juice
1 tsp salt
1/4 cup chopped dill
1 tbs chopped mint
Pepper

METHOD

  1. Add cos lettuce leaves, avocado, spring onions, and sunflower seeds into a wide salad bowl.

  2. Combine vinegar, lemon juice and oils in a jar. Shake until emulsified.

  3. Add chopped dill and mint into vinegarette, mixing again. Season with salt and pepper to taste.

  4. Drizzle salad with dressing just before serving.

Note: If you like a sweeter dressing add 1 tsp of maple syrup. Excess dressing can be kept in a jar in the fridge.

Gluten-Free Bircher Muesli
Gluten-Free Bircher muesli // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Gluten-Free Bircher muesli // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

The saddest part about finding out I was coeliac was it meant no more oats! Although these can be labeled gluten-free in America and Europe, they’re a strict no-no in Australia unless you have completed the ‘oat challenge’. As an avid porridge fan, overnight oat fan, and bircher muesli fan I was left unable to have my favourite go-to breakfasts and, it took YEARS before I found a suitable substitute. When I stumbled across brown rice flakes, it was like Christmas had come early. Suddenly I was now able to make the creamy, delicious porridge I remembered that wasn’t just mush (quinoa flakes) and didn’t take ages to cook (brown rice porridge, though I still love this!). They also, of course, work PERFECTLY as a substitute in bircher muesli.

This bircher recipe is an almost instant recipe that can be whipped out for a delicious weekend breakfast, or used for some sweet meal prep to get you through the week. I hope you love it!


Gluten-Free Bircher Muesli

Serves 4
Prep time: 10 minutes + 30 min. soaking time or overnight

INGREDIENTS

150g brown rice flakes (I use Forbidden Foods)
1/4 cup pepitas
1/4 cup flaked almonds
2 tbs shredded coconut
2 tbs sunflower seeds
2 tbs currants or 2 Medjool dates, roughly chopped
1 tsp cinnamon
1 small apple, grated
1 cup homemade or cloudy apple juice
1 cup natural unsweetened coconut yoghurt
1/4 cup plant-based milk (I use Rebel Mylk - Original or unsweetened almond milk)

METHOD

  1. Combine brown rice flakes, pepitas, flaked almonds, shredded coconut, sunflower seeds, currants, and cinnamon in a mixing bowl until well combined.

  2. Stir through grated apple, apple juice, yoghurt, and plant-based milk.

  3. Seal the bowl and place it into the fridge for 30 minutes or overnight.

  4. Divide between four bowls and serve.

Note: This is one of my go-to meal prep breakfast recipes. After mixing simply divide between 4-5 containers to have during the week. If having the next day you might like to loosen the mixture with some additional plant-based milk or coconut yoghurt.


Watermelon, Vegan Feta & Mint Salad

As soon as the weather starts to heat up, and the watermelon starts to come into season this salad is whipped out. It’s as refreshing and delicious as it sounds, and is also incredibly simple to make! This salad makes. for instant summer vibes. Must be eaten in the sunshine and accompanied by some kind of crisp natural wine (not actually essential but you can’t go wrong!).


Watermelon, Vegan Feta & Mint Salad

Serves 4
Prep time: 10 minutes

INGREDIENTS

1/4 watermelon, cut into slices
Good handful mint, finely chopped
2 spring onions, finely chopped (using green part only)
1/2 cup vegan feta, crumbled (I use YAY! Vegan Feta)

For the dressing
1 tbs lime juice
zest of 1 lime
3 tbs light olive oil
1 tsp white wine vinegar
1 tsp maple syrup
pinch salt
Good handful mint, finely chopped

METHOD

  1. Arrange watermelon, mint, spring onions, and vegan feta in a wide, flat salad bowl.

  2. Add all dressing ingredients in a jar and shake well to combine.

  3. Pour or spoon dressing over salad just before serving.

Note: This salad recipe is slightly different from what is pictured. Why? This image was actually taken a few years ago and I have since created this new recipe which in my opinion is much better! This salad would still be delicious with microgreens and finely sliced radish as pictured - so feel free to add these ingredients if desired! Here is an unstyled picture of the above recipe, taken on my front deck, before being quickly devoured in case you need a reference.

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

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!


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.

Raw 'Twix' Bars
Raw 'Twix' Bars // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

Raw 'Twix' Bars // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

There is a reason why George Costanza, in a Seinfeld episode, got so upset about someone eating his Twix bar. They are just so darn good you really don't want to share them. These Twixes are raw, so they're not exactly the real deal, but they are close enough for me. Keep these on hand in your freezer to snack on whenever you please - which will be always! Until you run out; in which case, just make more!


Raw 'Twix' Bars

Makes 12 or 24
Prep time: 15 minutes
Setting time: about 1 hour

INGREDIENTS

Base
155g (1 cup) activated or raw cashews or macadamia nuts
45g (1/2 cup) desiccated coconut
2 1/2 tablespoons almond meal
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
2 tablespoons maple syrup

Caramel
13 medjool dates (about 260g), pitted
60ml (1/4 cup) maple syrup, coconut nectar or rice malt syrup
90g (1/3 cup) nut or seed butter
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

Chocolate coating
100g raw or dark chocolate, melted and cooled

METHOD

  1. Place all the ingredients for the base in your food processor and pulse until well combined.

  2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with baking paper. Place the nut mixture into the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm.

  3. To make the caramel, combine the ingredients in the cleaned food processor and blend together until smooth. Remove the tin from the freezer and spread the caramel layer evenly over the base. Return to freezer to set firm.

  4. Line a small tray with baking paper.

  5. Once the mixture is firm, remove the Twix from the tin and cut into 12 even-sized fingers. You can then cut these in half widthways, to give 24 smaller fingers, if you like. Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray.

  6. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months (or 2 days, if you find them as delicious as I do!).

Note: These bars go a bit soft in the fridge, so freezer storage is best. 

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

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. 


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.

Brown Rice Porridge
Brown Rice Porridge // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Brown Rice Porridge // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Although winter is over for us here in Australia, my desire for porridge continues. Since discovering I was coeliac, I have been on the hunt for the perfect porridge replacement. Nothing quite compared to the classic oat porridge, until I discovered this delicious brown rice porridge. Not only does it use up leftover brown rice, it's simple, quick and can be easily transformed by just changing up the toppings.


Brown Rice Porridge

Serves 1
Prep time: 5 minutes
Cooking time: 15 minutes

INGREDIENTS

1 cup cooked brown rice
1 1/2 cups almond or coconut milk
1 cinnamon stick

Serving suggestions
banana
pepitas
raw honey or maple syrup
bee pollen (optional)
 

METHOD

  1. Add brown rice and milk into a small saucepan. Simmer over a low heat for 10-15 minutes, until rice has absorbed the liquid and a creamy porridge consistency is formed.

  2. Serve in a bowl with slices of banana, a sprinkling of pepitas and a drizzle of raw honey/maple syrup as desired.

1 Minute Vegan Polenta with Roasted Tomatoes
Instant Vegan Polenta / Photography by Elisa Watson

Instant Vegan Polenta / Photography by Elisa Watson

Polenta is one of those foods which can seem daunting to make at home, however, it’s literally one of the easiest freakin’ things you can slop on a plate. I like to think my love of polenta comes from my Croatian heritage but to be honest, the only polenta we ate in that household was in the form of a Lemon Polenta Cake, and that’s a story for another time. If you’re wondering what the heck Polenta is if you’ve been living under a rock or have never eaten it before, it’s cornmeal. So if you’re into popcorn, corn on the cob, baby corns or corn flakes - you’re probably gonna be into this too. It’s versatile, goes with lots of things and is ready IN ONE FLIPPIN’ MINUTE.

And now, before you say anything like “Kate it’s got parmesan on it! But you’re vegan!” It’s not parmesan, it’s macadamia nuts finely grated with a Microplane for no other reason other than IT LOOKS GOOD. By all means, if you’re not a vegan like me, sprinkle over real parmesan, I’m sure it will taste good but you know… think of the cows.


1 Minute Vegan Polenta with Roasted Tomatoes

Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

For the roasted tomatoes
2 punnets vine tomatoes
Garlic-infused olive oil (I use Cobram, religiously)
Salt flakes
Thyme

For the polenta
250g 1 minute polenta (I use this brand, it’s got a fun name)
500ml plant-based milk (I use Rebel Milk Extra Creamy)
500ml water
1 vegetable stock cube (I use Kallo brand)
1/4 tsp garlic powder
1/4 cup nutritional yeast
Garlic olive oil, to drizzle

METHOD

  1. Preheat oven to 180oC. Place cherry tomatoes onto a lined baking tray and drizzle with olive oil. Sprinkle with thyme, salt flakes, and pepper. Pop into the oven to roast for 20 minutes.

  2. Bring milk and water to the boil in a saucepan.

  3. Serve.

Pesto Beans on Toast
Pesto Beans on Toast // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Pesto Beans on Toast // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Despite my love of cooking, some nights I just CBF (cannot be fudged)! When those nights occur, I often find myself making something easy like this - Pesto Beans on Toast. A quick homemade pesto, cannellini beans, some good gluten-free toast and a drizzle of olive oil. It's incredibly simple but always satisfies! Any leftover pesto can be frozen and used for pasta later on, or frozen in an ice cube tray to flavour any future soups or sauces. 


Pesto Beans on Toast

Serves 2-3
Prep time: 10 minutes

INGREDIENTS

For the pesto
1 1/2 bunches basil
1/3 cup pine nuts, toasted
1/3 cup nutritional yeast
1/4 cup olive oil
Juice 1 small lemon
2-3 cloves garlic
Pinch salt

To serve
4 slices gluten free toast

METHOD

  1. Place all pesto ingredients in your food processor or blender. Blend until they're combined and at your desired pesto texture (I like mine pretty smooth).

  2. In a small saucepan, add in the beans and pesto. Place over a medium heat and cook for 5 minutes or until warmed through.

  3. Serve warm on gluten-free toast. Easy as that!

Note: I spread Botanical Cuisine vegan cultured butter on my toast before slopping (who doesn't love a good slop) on the beans, however you can drizzle the toast with some olive oil or just leave it as is. 

Bliss Bites / Golden Fun-time Balls
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.

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. 


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. 

Radicchio, Blood Orange & Finger Lime Salad
Radicchio, Blood Orange & Finger Lime Salad // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Radicchio, Blood Orange & Finger Lime Salad // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This is one of my go-to salads when attending a dinner party or having people over. Not only can this salad be whipped up in under 10 minutes, it looks beautiful and tastes just as good! The pairing of radicchio, blood orange, and roasted hazelnuts has always been a favourite of mine and the finger lime really takes this dish to the next level, adding a wonderfully tangy and sweet burst of excitement with every bite.

Finger lime, for those who have not yet been introduced to this magical citrus fruit, is an Australian bush lime with caviar-like beads (cells) inside. The juicy caviar-like beads provide a delicious burst of lemon-lime flavour with every mouthful and it also adds a beautiful pop of colour to dishes both savoury and sweet. Finger limes come in an array of different colours from green, yellow, purple, pink and bright red and they can be found at specialty greengrocers and markets. 

Like all citrus fruits, finger limes are a great source of Vitamin C - with this small lime packing three times more Vitamin C than a mandarin. They are also high in Vitamin E, folate and potassium. 

If you've got a bit of a green thumb, finger lime trees can also be picked up from plant stores and nurseries. Although our plant at home is only small it produces masses amounts of these delicious finger limes. If growing your own, a good tip is that finger limes can be frozen for up to 12 months without flavour loss - so if you end up with an abundance just freeze them for all your wow-dishes throughout the year!

If you can't find finger limes at the markets or green grocer - try checking out The Lime Caviar Company who sell fresh and frozen finger limes delivering Australia-wide and internationally. 


Radicchio, Blood Orange & Finger Lime Salad

Serves 4
Prep time: 10 minutes

INGREDIENTS

1 medium head radicchio, washed and cored
2 blood oranges, peeled and segmented
1/4 cup roasted hazelnuts, roughly chopped
2-3 finger limes, 'caviar' only

micro greens or sprouts

For the dressing
2-3 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
pinch salt flakes
cracked black pepper

METHOD

  1. Break radicchio leaves up into a large salad bowl and arrange the blood orange segments around the leaves.

  2. Sprinkle on the roasted hazelnuts, and just before serving, add the finger lime 'caviar' and micro greens.

  3. To make the dressing, combine all ingredients in a small bowl. Pour over dressing just before serving.