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  • 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 
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    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 
  • 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
  • Double tap for a piece of my yum COFFEE DATE
    9 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

BEST EVER PROTEIN RICH WALNUT ALMOND BREAD

The guilt is setting in as I post this recipe… guilty because for all the years of loving Buckwheat Seed Bread I’ve made another bread that maybe, just maybe, trumps it, and if not that is definitely on a similar level to it. I feel like I’m cheating on Buckwheat Seed… enter – Walnut Almond Bread.

Next. Level.

Ok, so a few differences between the two but each have their own triumphant nutrition and wholehearted deliciousness.

Whilst y’ole Bucky is full of seeds (name indicating just that) and is pure plants, Walnut Almond as name also suggests is pretty rich in nuts, and pulls itself into loaf form with some eggs to really amp up the protein in your slice. There’s a tonne of protein going on in this loaf and that makes it quite possibly the most protein rich, read best ever, bread you may well bake. True story.

It’s different to normal bread per se (both are) of course because there’s no wheat in it, thus no fluffiness and like Bucky it’s pretty dense. But each to their own and I am down with dense. I’m all about finding the ultimate in the slice then really going nuts (pardon the pun) on the toppings to make this meal.

And the topping options are endless, but given it is a little more dense and slightly drier than the norm go with those that are going to create the balancing act – bit of smoked trout or salmon, tomatoes and hummus, avocado (of course) with bitter greens. You know alllll the good ones!

Make this loaf stat, share some, and freeze some, it’s so good to have this kind of nutritious back up ready and waiting for you!

WALNUT ALMOND BREAD

Makes 1 loaf, 10-12 slices

GF : DF: SF

3 cups walnuts

2 cups almond meal

8 free range eggs

2 teaspoons bicarb soda

3 teaspoons apple cider vinegar

1 cup arrowroot flour

1 cup hazelnuts, roughly chopped

1 cup golden linseeds

1 cup sunflower seeds

pinch sea salt

Preheat oven to 160C and line a cm loaf tin with greaseproof paper. Blitz 2 cups walnuts in food processor, then add almond meal, eggs, bicarb, apple cider vinegar, hazelnuts, arrowroot and sea salt and blitz again until combined. Pour into a bowl and stir through remaining 1 cup walnuts, hazelnuts, linseeds and sunflower seeds. Pour into lined tin and bake for 75 minutes. Allow to cool in tin, then transfer to rack to cool completely before slicing and serving. Store refrigerated up to 1 week or slice and store in the freezer for 4 weeks.

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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