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Tag Archives: Kapai Puku

This moist loaf cake can be made easily with cupboard staples and the dates mean it stays gorgeously moist. I swapped out half the nuts for Kapai Puku for that extra seedy crunch. It went down a great at the picnic I was at.

Adapted from this recipe.



100g butter – salted or non-salted as you prefer
1 cup medium brown sugar
1 cup chopped pitted dates
1 teaspoon all spice
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 1/2 cups plain flour + 3 tsp baking powder
150g mixed nuts & Kapai Puku (I used pistachios & slivered almonds)
1/2 cup or more of grated carrot (2 small or 1 medium carrot)
1 cup cold water (tap is fine)


1. Preheat oven to 180c & grease loaf tin (I use a silicon one which just needs a spritz of oil)

2. Put butter, sugar, dates, allspice & a cup of cold water in a pot, heat gently until butter melts, then bring to the boil.

3. Once boiling remove from heat and add bicarb – it will foam up! Cool until skin temp.

4. Stir in eggs, carrot, and nuts & seeds. Then add flour.

5. Bake at 180c for 45-50 minutes until nicely darkened & toothpick comes out clean.

6. Cool in tin for 5 mins, then on wire rack until cool.

If taking this to a picnic then slice once you’re at your destination. Transports well back in tin or just wrapped in paper & glad wrap.


Making treats for work morning tea at my office has a few challenges: one person is no nuts, one is vegan and my kitchen has no food processor or other appliances.

Challenge cooking is my favourite though, so no problem! This time ended up making my new favourite super food treat, it’s easy & quick, not much washing up & you may even have everything for it in your cupboard and fridge.

It’s vegan nut free baklava. Yes.

The secret ingredient is Kapai Puku, a seed blend that is my favourite for porridge or gorgeously chunky Bircher muesli. It’s also wonderfully nutrient packed, great for marathon training season refueling. I used the original blend, but any of them would work.

This is my first time making more than breakfast with it and I am hooked. It ain’t cheap but it is jam packed full if goodies. I got mine at David Jones Food Hall, but most health food stores would stock it & you can buy online.

I considered using vegan butter but really it’s just oil with additives, so I just used oil – still got a lovely crunch to the pastry.

So here goes:

1.5 cups Kapai Puku + 1 tbs sugar
Sunflower oil
Filo pastry (half a pack – sheets cut in half to fit tin)

Brush each sheet with oil & layer half the pack of filo into the baking dish. Top with Kapai Puku then layer on remaining pastry. Cut into diamonds, or squares if you’re me & find diamonds too complicated.

Bake at 160c for 20 mins, then sprinkle on 2TBS of cold water. Bake another 15 minutes at 200c.

While it’s baking make the syrup

1 cup sugar
1/2 cup water
Few strips lemon and/or orange peel
Drops of rose essence
Squeeze of lemon juice

Heat up on medium till sugar is dissolved & the whole thing is thickened a bit. Add a squeeze if lemon at the end.

When pastry is done baking pull it out & pour over the syrup. Cook and eat.


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