Bliss Bites: Vegan, Gluten- and Dairy-free Treats
Kate Bradley, author of the Kenko Kitchen blog, released her second cookbook this past January. Bliss Bites is a funky, easy to read cookbook that features over 50 nutritious gluten-free, vegan and dairy-free bars, bombs and truffles.
Finding tasty snacks is one of the major issues facing people switching to gluten-free, vegan or dairy-free. When I first picked up this book, I thought it might be more bland, vegetable-heavy recipes that don’t quite live up to the label “treat”.
I was wrong.
Many of the recipes called for familiar flavours, like cacao, dates, peanut and chocolate. Unfortunately, many of the ingredients are on the pricier side (Cocao butter is $42 per bag, for example, and it is in practically everything). Many also required a food processor, so if you do pick up this book, make sure you also get a good food processor, if you don’t already have one.
Bliss Bites is a fun, funky and funny read. The photos are fresh yet refined. Each recipe comes with an intro that includes a fun little tip, story or suggestion you can enjoy. Felt like a snack for your mind, as you make a snack for your tummy. The indexing is well done; it’s easy to find recipes for the ingredients you have on hand.
If you’re curious, you can try out her recipe for Breakfast Bars (it was quite yummy!)
Breakfast Bars (pg 110)
MAKES 10–12 BARS
Preparation time: 10 minutes
Setting time: about 2½ hours
“This recipe is inspired by the breakfast bar my friend Ryo makes at my favourite Melbourne eatery, Walk Don’t Run, and they’re as mindful and as 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.) I can also endorse these bars as wonderful hiking snacks.
185 g (6½ oz/1½ cups) sunflower seeds
105 g (3½ oz/¾ cup) pepitas (pumpkin seeds)
50 g (1¾ oz/¼ cup) goji berries
40 g (1½ oz/¼ cup) sesame seeds
40 g (1½ oz/¼ cup) cacao nibs (optional; these can be substituted with another seed or nut)
40 g (1½ oz/¼ cup) white chia seeds
45 g (1½ oz/¼ cup) linseeds (flax seeds)
175 g (6 oz/½ cup) raw honey or rice malt syrup
90 g (3 oz/⅓ cup) tahini, cashew butter or other seed butter
40 g (1½ oz) cacao butter, melted
Place all the ingredients in a bowl and mix with a wooden spoon until well 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, pressing it firmly and evenly over the base then refrigerate for 2½ hours or until firm.
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 in the freezer for up to 2 months.