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  • You dont need extra time on your hands to create
    6 days ago by brownpapernutrition You don’t need extra time on your hands to create epic brekkies, you just need qual ingredients and some of your own personal touch. This overnight oats sesh I soaked the oats in coconut kefir  @remedydrinks  and then topped with coyo and fruits the next morn. Deeeeeelicious and satisfied without a wink of a hunger pang until lunch, not to mention upping the gut lovin fermented food ante with the kefir. Going to post lots more pantry love recipes in days coming friends - this one I’ve written and popped on  @remedydrinks  blog  #remedynutritionist  by gorgeous  @sallyoneilstylist  with my fave
  • Tell me your 5 pantry items you cannot live without?
    6 days ago by brownpapernutrition Tell me your 5 pantry items you cannot live without? Mine are legumes, cashews, extra virgin olive oil, oats and spices (yes I cheated and grouped things ) Found out the other day our pantry used to be a doorway which explains a lot to me now... not complaining it’s made it a substantially large one!  #pantryorganization   #cookingathome 
  • BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE Ive made the
    3 days ago by brownpapernutrition BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE... I've made the healthy variation of rocky road like this for a while but have generally used a grass fed gelatin from IQS, now that I'm using up what's in the pantry and trying to find all plant based solutions it's agar agar on the cards and I'm battling!!!! Our first crack at the agar jelly ended up like crunchy orange jelly and was frankly rank. ANY TIPS GREATLY APPRECIATED PLEASE????? Meantime you can grab a rocky road recipe lurrrrrrved by my fam on the link in bio. Jacq xo
  • BROCCOLI APPLE WALNUT SALAD WITH TZATIKI DRESSING made this one
    22 hours ago by brownpapernutrition BROCCOLI APPLE WALNUT SALAD WITH TZATIKI DRESSING... made this one a week or so ago and it was so delicious. So many sources of fibre, flavour and fab healthy fats to satiate your appetite. I had it as is and then next day with soft boiled eggs and some sourdough toasted with evoo - delicious! Popping this recipe below as trying to update the blog with a 5 week old bebe proving just a touch tricky! Loves- Jacq xo Broccoli tzatiki salad Tzatiki dressing : 3/4 cup Greek or coconut yog 1/2 clove garlic, crushed 1 Lebanese cucumber, diced 2
  • Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for
    5 days ago by brownpapernutrition Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for the picnic I won’t be having on the weekend but will be having delicious leftovers with  #silverlining  ☁️????? I will write the ingredients below as it was kinda free throw tbh but quick question first - DO YOU COUS COUS? Or is it just us living the 90’s dream that still do? I personally think the pearl/ Israeli one is a bloody delight! Here are the ingredients for you: roasted pumpkin in some cinnamon and cumin (do heaps have some did this and then make a soup!), pearl cous cous,

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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