Our super simple DIY vegan bubble tea recipe using Knowrish Well Super Lattes! Continuing the of giving our Super Latte's a fun twist, today we take you through how to make a healthy, delicious bubble tea (or should they be bubble lattes?) at home.

For those who may not know what they are, Bubble tea or sometimes referred to as Boba tea, is a sweetened tea-based cold drink originating from Taiwan available in a bunch of flavours and toppings. There are two types of bases, brewed tea or milk tea. While we love both equally, today we'll be making the milky based variety as they team perfectly with the signature chewy tapioca pearls which are a bubble tea classic. 

Bubble tea became hugely popular in Australia in the early 2000s and you can virtually find one in any shopping centre or high street in city centres. The problem is, most bubble tea shops and chains don't carry plant based milks so whenever we get a craving we tend to have to bury them deep. For this homemade recipe though we used a coconut and almond milk mix for a 'creamy', thicker base however any plant based milk will work fine. Bubble teas are usually sweetened so we made a liquid sweetener to go with them but if you're happy to skip on the sugar then ignore this part of the recipe. 

SUPER LATTE BUBBLE TEA

VEGAN - GLUTEN FREE

SERVES: 3-4

MAKE TIME: 25 min

INGREDIENTS

TAPIOCA PEARLS

1 cup dried black tapioca pearls (quick cooking type)

6 cups water

SWEETENER

1 ½ cup rice malt syrup

1 tsp Vanilla bean extract

½ cup hot water

MILK BASE

1 tsp Knowrish Well Super Latte (works with any flavour)

3 tbsp. warm water

700 mL almond coconut milk

MAKE

Cooking Tapioca Pearls

1. Boil 6 cups water in a sauce pan. Bring to a boil
2. Put the black tapioca pearls in the boiling water. Stir gently until floating to the top of the water. This will cook for 3 minutes. The tapioca pearls goes larger when cooked
3. Turn off heat, remove pan and leave for 1 minute in pan then drain with running cold water to stop from cooking further. Put in container and store in fridge while preparing other ingredients.

Making the syrup

In a separate container prepare the syrup by adding hot water into the rice malt syrup and stirring it well. Add the vanilla bean extract and continue to stir until well blended. Set to cool then refrigerate while making the milk base.

Making the base

Combine 1 tsp Latte with 2 tbsp. warm water and mix well to completely dissolve powder. Add milk and mix to combine.

Putting it together

1. Scoop 2-3 tbsp. of black tapioca pearls in a tall glass
2. In a shaker, add desired amount of sweetener with milk base
3. Put 1-2 ice cube and quickly shake till cold
4. Pour this into the glass with tapioca pearls and add 1-2 more ice if desired. Repeat for each serve. 

We're not sure how many recipes sound more enchanting than Persian Love Cake. Swoon! Floral, citrusy, and so easy to make, you'll be falling for this amazing cake recipe hard.

The almond meal which forms part of the base of this cake ensure an amazing dense textured cake. Persian cakes are traditionally flavoured with rosewater but we went a step further and added our Gypsy Rose Super Latte for its beautiful rosey taste and colour (not to mention its amazing nourishing superfoods). 

Now, we know many of you who aren't Coeliac or used to gluten free food recoil at the idea of gluten free cakes, but toss your doubts to the side. This kind of cake is the perfect introduction to gluten free baking as the base isn't supposed to be light an spongey. It's supposed to gloriously dense and moist, ready to soak up the citrusy syrup and sweet glaze. Bonus points, this bad boy is also a super forgiving cake in that even if your cake top is wrinkly and uneven the glaze and dustings of toppings will still make your eyes wide, heart race, and slightly salivate. 

But enough of the small talk, lets get you to this recipe! Don't forget to tag us #KnowrishWell @knowrishwell so we can see your lovely, delectable Persian Love Cake too!

PERSIAN LOVE CAKE

GLUTEN FREE - VEGAN 

SERVES: 8-10

PREP + COOK TIME: 1 hr 10 min

INGREDIENTS

CAKE
2 cups gluten free flour
150g almond meal
200g coconut sugar
1 tsp. baking powder
½ cup coconut oil
300mL soy milk
1 tbsp apple cider vinegar
3 tbsp Knowrish Well Gypsy Rose Latte

SYRUP
2 tbsp sugar
1 lemon, juiced
½ tbsp rose water

ICING
150g icing sugar
2 tbsp lemon juice
2 tbsp water

TOPPING
handful dried rose petals
handful of pistachios, roughly chopped
½ tsp Knowrish Well Gypsy Rose Latte

MAKE

1. Preheat the oven to 180°C and grease a 9inch spring form cake tin with coconut oil.
2. Place dry cake ingredients in a bowl and mix well to combine.
3. In a jug, place the wet ingredients and stir well.
4. Pour the liquid ingredients into the dry ingredients slowly, and stir well to combine.
5. Pour batter into the cake tin and bake for 45 minutes or until a knife comes out clean.
6. Combine the syrup ingredients in a small saucepan and stir over low heat until the sugar melts.
7. Poke holes in the cake and pour the syrup over top and allow the cake to completely cool before icing.
8. To make the icing, mix ingredients altogether until you have a smooth and thick consistency. Spoon the icing over the cake then decorate with dried rose petals, pistachio pieces and dust with Gypsy Rose Super Latte.

You've got the cravings. We've got the treats. This Raw Mocha Slice recipe is the kind of magic you need on your Monday when you were wishing it was still Sunday. Trust us, it's going to bippity-boppity-blow you away.

MAGIC MOCHA RAW SLICE

GLUTEN FREE - VEGAN

MAKE TIME: 40 min (including soak time)

MAKES: 8 slices

INGREDIENTS

BASE LAYER

1 cup raw cashews

1 cup medjool dates

2 tsp Knowrish Well Shroom Brew Super Latte

1 tsp Himalayan salt

2 tbsp water

FILLING

2 cups cashews (pre soaked for 20 mins in hot water)

2 tsp Knowrish Well Shroom Brew Super Latte 

1/3 cup maple syrup

1 cup coconut cream (placed in the fridge over night)

CHOC TOP LAYER

1/3 cup coconut oil, melted

½ cup raw cacao powder

¼ cup maple syrup

1 tsp vanilla extract

MAKE

1. Place base layer ingredients in a food processor and pulse until a crumb consistency is formed.
2. Line an 8x8 inch pan with cling wrap, then mould the crust ingredients into the pan, pressing to ensure it is evenly distributed.
3. Drain and rinse the cashews, then blend the filling ingredients in a food processor until smooth and creamy. Pour the filling ingredients on top of the base then freeze for 2 hours.
4. Make the chocolate topping by mixing the ingredients together in a bowl until there is a smooth consistency. You may have to add more coconut oil or maple syrup if it is too thick.
5. Pour the chocolate topping over the filling and freeze overnight.
6. Lift the slice out of the cling wrap, cut into slices and serve.

Creamy, coffee-like and frankly the best part of our morning routine lately. This caffeine-free Cashew Latte requires only four ingredients to perfect! Now, don't be alarmed but one of these ingredients is good ol' plain cashew nuts. Why? Because this recipe contains no milk, the cashew nuts once blended create an amazing velvety texture (a latte MUST). After seeing this on one of our favourite food blogs Pinch Of Yum we knew we had to test this with our brand new Shroom Brew Super Latte. Long story short: It's a game changer.

This recipe is so easy and simple to make - all you'll need is a high powered blender along with the four ingredients: water, cashew nuts, maple syrup, and of course Knowrish Well Shroom Brew. Our new Super Latte blend is here to give you that sense of sinking into a delicious cup of coffee without having caffeine and instead, giving you a loving serve of medicinal mushrooms instead.

This recipe doesn't really require prep but if you want to make sure your Cashew Latte is as smooth as possible, we suggest soaking your cashews in warm water for roughly 15 minutes. This will help them to blend down to a really creamy consistency. Other than that, simply pop all of the ingredients into the blender and you'll be on your way. 

Ready to make it? Don't forget to tag us #KnowrishWell @knowrishwell so we see your amazing work!

CASHEW LATTE

GLUTEN FREE - VEGAN

MAKES: 2

MAKE TIME: 10 min (excluding soaking)

INGREDIENTS

¼ cup cashews, (soaked in hot water for 15 minutes then drained)
2 cups hot water
2 serves Knowrish Well Shroom Brew Super Latte
1tbsp maple syrup

MAKE

1. Place all the ingredients in a high powered blender and blend until smooth and creamy.
2. Pour into glasses and serve.

There's nothing like treating to yourself to some warm, perfectly golden pancakes. Unfortunately, for those of us who try to limit our gluten intake or suffer from gluten intolerance, pancakes are a no-go zone. As you well know though, we're never one to back down from a challenge. A no-meat caesar salad? Tick. A fluffy, vegan chocolate mousse? You bet we nailed it. So when we were craving some vegan and gluten-free wholesome pancakes, we made 'em!

Super easy, pumpkin spice inspired pancakes using our very own Golden State Super Latte powder. We describe Golden State as a mix between a pumpkin pie and turmeric latte and adding a couple of teaspoons to our pancake mix gave it both a beautiful colour and incredible smell! 

Of course we took 'treat yo'self' to the max and lovingly drowned our stack with pure Canadian maple syrup. Top your stack with fruit, seeds, or nuts (we chose fresh blueberries and pecan) and a sprinkle of Knowrish Well Sea Salt Caramel Coconut Chips.

If you make this gold stack then be sure to tag us @knowrishwell #knowrishwell cause we wanna see it!!

GOLDEN STATE PANCAKES

GLUTEN FREE - VEGAN

MAKES: 2

PREP + COOK TIME: 25 min

INGREDIENTS

1 ¾ cup gluten free flour

2 tsp. Knowrish Well Golden State Super Latte powder 

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 tbsp coconut sugar

2 chia eggs (2 tbsp chia seeds mixed with 2 tbsp water, allow to set for 10 mins)

1 ¼ cup vanilla almond milk

½ tsp. apple cider vinegar

TOPPINGS

Knowrish Well Sea Salt Caramel Coconut Chips

Pecans

Fresh Blueberries

MAKE

1. Whisk flour, Golden State Super Latte, baking powder and baking soda, salt and coconut sugar in a large bowl.
2. Add in the chia eggs, almond milk and apple cider, mixing well to combine.
3. In a large saucepan, heat 1 tbsp coconut oil on medium heat.
4. Pour ¼ cup of the pancake batter onto the pan and cook both sides until golden.
5. Serve topped with pure Canadian Maple syrup, Knowrish Well Sea Salt Caramel Coconut Chips, pecans or whatever fruits/nuts/seeds you have in your kitchen.