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  • Double tap for a piece of my yum COFFEE DATE
    10 hours ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    1 day ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Back to school lunchboxes coming for you!!!!! Made the mistake
    5 days ago by brownpapernutrition Back to school lunchboxes coming for you!!!!! Made the mistake this week of sending jet to school with pesto penne but didn’t drizzle with extra evoo so by the time he opened it at lunch he said “mum it looked like a bird shat on my pasta” won’t make that mistake again  #mumfail  will instead stick to trusty lentil bolognese. Also going to be loooooooving our thermos for nice warm lunches too.. what do you guys love and want in yours? Let’s inspire each other!  #lunchbox   #backtoschool   #plantbased 
  • How are you 13 weeks already?!?!?! How have I not
    2 days ago by brownpapernutrition How are you 13 weeks already?!?!?! How have I not slept in that long yet still stand up hahahahahha - love you miss Elke my littlest duckling  #13weeksold   @boden_clothing 
  • Cacao hazelnut risotto for brekky lunch dinner or dessert yummmmmm
    3 days ago by brownpapernutrition Cacao hazelnut risotto for brekky, lunch, dinner or dessert yummmmmm. I make this one with quinoa, coconut milk, vanilla, cacao, rice malt and top with seasonal fruits (snapped when peaches were still in season!) coconut and hazelnuts to give it that choc hazelnut deliciousness. I've popped the full recipe on the blog for you to enjoy this rainy weekend indoors. J x

Almond meal tart with salted tahini caramel

These little bites of absolute heaven are a perfect addition to the Christmas table! I made the mini tarts (makes it easier to share. You don’t have to make mini ones, you can use muffin tins or even just go for gold with a big tart too) with medjool dates, Macro Organic Almond Meal, buckwheat flour, extra virgin olive oil and vanilla, gave them a quick bake and then topped them with coyo and my fave salted tahini caramel (tahini, maple, vanilla and nut milk). They’re gluten free and will totally knock the socks off your friends, fam and of course YOU whenever you make them!

 

ALMOND MEAL TARTS WITH SALTED TAHINI CARAMEL

Makes 24 mini tarts

Gluten free 

Almond meal tarts:

1 1/2 cups (140g) Macro Organic Almond Meal

3 tablespoons (60ml) extra virgin olive oil

1/4 cup (35g) buckwheat flour

4 (60g) medjool dates, pitted

1 teaspoon vanilla extract

1 tablespoon water

Salted Tahini Caramel:

4 tablespoons tahini

2 teaspoons vanilla extract

2 tablespoons maple syrup

1 tablespoon almond milk

Sea salt

3 tablespoons coconut yoghurt

Almond crumb:

1/2 tablespoon almond meal

1/4 teaspoon (or just a pinch!) cinnamon

Fresh blueberries to serve (optional)

To make the tarts: Heat oven to 140C and grease/line 24 mini tart tray. If you don’t have miniature you can use an 8-12 cup muffin tray. Add Macro Organic Almond Meal, extra virgin olive oil, buckwheat flour, dates, vanilla and water to a food processor and pulse to break up the ingredients, then blitz to form a rough dough. Remove from food processor and measure 2 teaspoons measures into the cases. Press the dough around the cases so they are even. Cook in oven for 20-24 minutes, or until lightly golden. Cool completely.

To make the salted tahini caramel: Add tahini, vanilla, maple and almond milk to a bowl and whisk until creamy.

To make the crumb: In a separate bowl mix together almond meal and cinnamon.

To assemble: Spoon about half a teaspoon coconut yoghurt into each tart, followed by a teaspoon of salted tahini caramel, sprinkle with almond meal cinnamon crumb, give each tart a tiny pinch of sea salt,  top with blueberries if desired and enjoy!  Best stored in fridge.

+ Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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