Ritual recipes
Stir it in.
Kfibre isn't a new recipe — it's a half-teaspoon step you add to food you already cook. Eight low-effort prompts below. One rule: never boil it.
Smoothies
Prebiotic smoothie
The fastest way to introduce a daily prebiotic — one teaspoon at the blender, no technique, no taste penalty. Start here.
Soups, stews & curries
Curry, stew, or soup — added at the end
The one rule when cooking with a live-culture prebiotic: don't boil it. Heat wrecks the antioxidants. Stir it in after the pot comes off the burner — you get the flavour, the fibre, and all the gut benefits.
Oats & porridge
Porridge with a teaspoon
Same rule as curry — add Kfibre after the pot's off the heat. Adds a nutty-sweet backbone to oat porridge without making it grainy.
Water & juice
The glass-of-water baseline
No kitchen. No blender. One glass, one teaspoon, one stir. When the day's already sideways, this is the version of the ritual that still happens.
Baking
Baking — one tablespoon per cup
The only baking rule: one tablespoon of Kfibre Neutral per cup of flour, added to the dry mix first. Works in gluten-free blends too. You'll need a touch more rising agent and wet ingredients — the fibre absorbs moisture.
No-bake
Health balls & no-bake slices
Health balls are the perfect vehicle — rolled, fridge-set, portable. 2 tablespoons of Kfibre into the dry mix and you've got a microbiome-fed snack that doesn't taste like homework.
Mash & gravy
Mash and gravy, quietly upgraded
Mashed potato and gravy happily accept Kfibre without changing either dish. One teaspoon per serve into mash, one tablespoon into the gravy jug. Families don't notice.
Dips
Dips, hummus & spreads
Any creamy dip — hummus, tzatziki, beetroot, whipped feta — takes 1 tablespoon of Kfibre Neutral per batch without a flavour penalty. Good way to dose guests who'd never willingly drink a prebiotic.