Cooking with Kuji: Lauren Lovatt's British Bean Pancakes & The Natural Kale Chips Recipe

We collaborated with plant-based chef and Plant Hub & Academy founder Lauren Lovatt to unlock the potential of our Higher Self Creation: Natural 08. 


8 MARCH 2019

The Natural Kale Chips


1 bunch of kale

1/2 tsp salt

1 tbsp olive oil

2 tbsp Kuji Natural 08

1/2 tsp chilli flakes

1/4 tsp garlic powder



  1. Strip the kale from the stems, wash and dry thoroughly.
  2. Massage the kale with the oil and salt until lightly wilted.
  3. Add 2 tbsp of Kuji Natural 08 and the spices. Make sure all the kale is well coated with the delicious mixture.
  4. Dehydrate at 42C overnight. To speed up the process, place it in a low temperature oven at 60C for a couple of hours or until crispy!

Sprinkle your fresh Kuji Natural 08 Kale on top of your salads or pair with Lauren’s famous British Bean Pancakes. (recipe below)

Lauren Lovatt’s British Bean Pancakes


1 cup green pea flour

1 tin chickpeas

½ cup water

1 tbsp coconut oil

1 tsp baking powder

1 tsp apple cider vinegar

1 pinch salt



  1. Strain the chickpeas and reserve the water. Toss the chickpeas in a tray with a tbsp of olive oil, salt and pepper. Pop in the oven at 180C for half an hour. While the chickpeas roast work through the remaining steps below.
  2. Whisk the aquafaba (chickpea water) into soft peaks.
  3. In a separate bowl whisk together the flour and water until smooth adding the baking powder and apple cider vinegar at the end.
  4. Gently fold the the aquafaba in the mixture until you have a light and fluffy batter.
  5. Heat the oil in a small frying pan and add a spoon of the batter to the pan spreading into round pancakes about 3mm thick.
  6. Cook for one minute (or until golden) on either side.
  7. Keep the pancakes warm in a low temperature oven or serve as soon as ready if you can’t wait!

Hoisin Dressing


1 garlic bulb

½ cup miso

2 tbsp tamari

1 tsp honey/maple syrup

1 tbsp apple cider vinegar

1 inch grated ginger

10g dulse

20g dried mushrooms

¼ cup toasted sesame oil



  1. Roast the garlic bulb whole on a baking tray at 180C for 20mins.
  2. In the mean time, place the dulse and mushrooms in a bowl and cover with warm water.
  3. When your garlic is soft the whole way through, remove it from the oven and leave it to cool at room temperature.
  4. In a blender mix together the miso, apple cider vinegar, ginger, soaked dulse and mushrooms until you are left with a smooth sauce.
  5. Your garlic should be cool at this point, break it open and peel away the skin. I don’t tend to squeeze out the soft cloves as I want to preserve every delicious morsel!
  6. Add the garlic to the sauce and blend again. Once there are no bits left, carefully stream in the sesame oil to emulsify.

To serve

Take the chickpeas out of the oven and set aside. Place a cooked pancake on a plate, pile on the kale, sprinkle over the chickpeas and add a few slices of avocado. Pile another pancake on top then more kale and go again. Drizzle in hoisin, a sprinkle of plum vinegar is great on here too … and enjoy!

Rituals with Kuji: Lauren Lovatt