Vegan, Gluten- and Dairy-Free Treats from the Kenko Kitchen
Bliss Bites is a celebration of the taste and flavour sensations that are possible with dairy and refined sugar-free snacks. Kate Bradley, author of bestselling book and successful blog Kenko Kitchen returns with a collection of over 50 gluten-free, vegan and plant-based recipes - some savoury, most sweet, all inventive and delicious.
Chapters include: Everyday Staples (with recipes such as 5-ingredient Peanut Butter Bliss Balls, and Superfood Super-Good Bliss Balls), Savory Bites (Rainbow Sushi Balls and Mega Seed Crackers), Sweet Tooth (Date Night Truffles and Raspberry Ripe Truffles), Other Treats (including Almost-a-Snickers Bar and Raw Lemon Slice), and Basics (Coconut Bacon and Salted Caramel Spread).
All shot and styled in Kate's signature fresh and refined style, Bliss Bites ensures snack time is simple, healthy and always delicious!
In 2012, Kate Bradley gave up fructose, gluten and all processed foods, which revolutionised her health and wellbeing. Kate Bradley started the Kenko Kitchen food blog to share her passion for simple, tasty and healthy whole foods with the rest of the world and to inspire other young people to cook healthily. When she is not cooking, eating and blogging, 23-year-old Kate is busy finishing her film and television degree in her hometown of Melbourne.
Hardie Grant Books
Author: Kate Bradley
Preparation time: 15 minutes
Setting time: about 1 hour
There is no eating these politely. They are just so good, you will literally inhale one quicker than you can save that -mindful eating' quote on Pinterest. Make these now and thank me later.
155 g (5½ oz/1 cup) activated or raw cashews
45 g (1½ oz/½ cup) desiccated coconut
2 tablespoons maple syrup
13 medjool dates (about 260 g/9 oz), pitted
60 ml (2 fl oz/¼ cup) maple syrup
90 g (3 oz/ƒ cup) peanut butter
1 teaspoon vanilla extract
pinch sea salt flakes
65 g (2¼ oz) activated almonds or peanuts, roughly chopped
150 g (5½ oz) raw or dark chocolate (at least 70% cocoa solids), melted and cooled
For the base, place all the ingredients in your food processor or blender and pulse together until combined.
Line the base of a 20 x 15 cm (8 x 6 in) baking tin with baking paper. Transfer the mixture to the tin and press it firmly and evenly over the base. Place it in the freezer for about 30 minutes, or until firm.
To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth. Remove the base from the freezer and spread the caramel layer evenly over the base. Scatter with the almonds then return to the freezer until set.
Line a tray with baking paper.
Once frozen, remove the -Snickers' mixture from the tin and slice into 12 evensized bars. To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray. Refrigerate or freeze until they are set.
Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat. They'll keep for 2 weeks in the fridge, and 2 months in the freezer.
Rainbow Sushi Balls
Preparation time: 10 minutes
Cooking time: 30 minutes
These sushi balls are soooo cute and they are also insanely perfect for munching when on the go. They're also really good in lunchboxes. You can really play around with the fillings according to what you like; keep these simple using just chopped raw veggies, as suggested below, or add the tofu–mushroom mix for a touch more flavour.
440 g (15½ oz/2 cups) sushi rice (koshihikari rice)
7 nori sheets, torn
2½ tablespoons sesame seeds, plus extra for coating (optional)
100 g (3½ oz) firm or pressed tofu, chopped
30 g (1 oz/½ cup) chopped shiitake, oyster or brown mushrooms
1 teaspoon freshly grated ginger
1 teaspoon coconut oil
2 teaspoons tamari
other fillings: finely chopped avocado, carrot, cucumber, red capsicum (bell pepper), red cabbage, spring onions (scallions)
pickled ginger and tamari, to serve (optional)
Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 500 ml (17 fl oz/2 cups) water then bring to a simmer over medium–high heat. Cover the pan tightly, reduce the heat to low then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature.
Place the torn nori into a small food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside.
Cook the tofu, mushrooms and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3–4 minutes. Remove from the heat.
Take about 90 g (3 oz/1⁄3 cup) of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 5.5 cm (21⁄4 in)across. Place about 1 teaspoon of your choice of filling ingredients in the middle of the disc then use your hand to bring the rice over the filling, enclosing it to form a sealed ball.
Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari if desired. Pop these in the fridge until serving; they're best eaten within 2 days.
Hardie Grant Books
Author: Kate Bradley
© Elisa Watson