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Guest Recipe: Kate Bradley of Kenko Kitchen

Published : 02/10/2015 18:25:50
Categories : Health , Recipes

If the name Kate Bradley, or Kenko Kitchen, is one that hasn't previously hit your radar.. you need to get browsing. Kate shares amazing healthy recipes with her massive online fan base, and has just compiled these and more delicious creations in her book 'Kenko Kitchen: Simple Sugar Free, Gluten Free, Vegan Recipes'. 

Kate is not one for diets or fads, but offers readers simple Real foods that are easy to prepare. One of these recipes is this amazing Carmamel Slice below. I hope you enjoy it as much as we did!

Keep an eye on our Instagram account over the next week as we'll be running a giveaway of one of Kate's books as soon as they arrive instore! Email us to reserve your copy admin@surfcoastwholefoods.com.au

Makes: 9–12 squares

Prep time: 25 minutes, plus soaking and freezing

Cookie base

50 g (1. oz/⅓ cup) macadamia nuts

80 g (2. oz/. cup) almonds

80 g (2. oz/. cup) buckwheat groats

90 g (3 oz/1 cup) desiccated coconut

10 medjool dates, pitted

1 tablespoon coconut oil

1/4 teaspoon salt

seeds from 1/2 vanilla bean

Caramel filling

14 medjool dates, pitted

1/4 teaspoon salt

155 g (5. oz/1 cup) cashews (soaked in water overnight or for a minimum of 3 hours)

125 g (4. oz/. cup) almond butter

160 g (5. oz/. cup) Coconut ‘dulce de leche’ recipe below

60 ml (2 fl oz/. cup) coconut cream

 

Chocolate topping

100 g (3. oz) melted dark chocolate (at least 70% cocoa solids)

1 tablespoon coconut oil

1/4 teaspoon salt

35 g (1. oz/. cup) caramelised buckwheat

METHOD:

Place all the cookie base ingredients in a food processor and blitz until the mixture is a breadcrumb-like texture and just starting to come together.

Remove the mixture from the food processor and press into the bottom of a 24 x19 cm brownie tin or glass pyrex dish to make a smooth base about 1 cm (1/2 in) thick. Cover and place in the freezer.

Clean the food processor out with paper towel and then put in all the ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.

Remove the tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.

For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer.

Once the chocolate has hardened, after about 20 minutes, you’re ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.

COCONUT DULCE DE LECHE

Makes about 325 g (11.5 oz/ 1 cup). Prep time: 5 minutes. Cooking time: 30–40 minutes

Ingredients:

400 ml (13.5 fl oz) tin coconut cream

100 g (1 cup) coconutsugar

1/2 teaspoon salt

Method: Pour the coconut cream into a small saucepan with the sugar and salt. Simmer over low heat, string occasionally, for 30–40 minutes until thickened and a caramel colour. Place in a sterilised jar and keep in the refrigerator for up to 2 weeks.

For more of Kate's delicious Recipes visit her blog here

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