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  • Happiest when Im eating from a bowl is that weird?
    1 day ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 
  • I was about to post my usual Monday night foodie
    3 days ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As
  • Once upon a time I ran the 14km of the
    5 days ago by brownpapernutrition Once upon a time I ran the 14km of the City2Surf in 59min flat. ‍♀️ This year I'll be simply cheesing the thousands on from the side lines (What a daggy play on words - I knowwwwww) There's always next years run for me and I can see it already... good luck tomorrow my running buds, run your own race! Jacq
  • GLUTEN FREE MISO CARAMEL MUFFINSso yummmmmmmmm! Surprising ingredient miso in
    4 days ago by brownpapernutrition GLUTEN FREE MISO CARAMEL MUFFINS...so yummmmmmmmm! Surprising ingredient miso in a muffin or sweeter foods generally I know but soooooo good!!! These are so simple - made with almond meal, bananas, spices, eggs, maple and the miso! Nourishing snack or brekky on the go for the week ahead. Popped the recipe up for you, it's on the RECIPES page @ www.thebrownpaperbag.com.au. Just about to post my meal prep for the week on stories too. Tune in if you feel like some inspiration! Much love, Jacq  #glutenfree   #mealprep   #healthyrecipes 
  • 5 ingredient Matcha Coconut Slice  Dont know about you
    7 days ago by brownpapernutrition 5 ingredient Matcha Coconut Slice : Don’t know about you but I’m alllll about the simple, nourishing, delicious treats – in fact it’s how I started my business some 6 years ago with a healthy delicious muffin at the Bondi Farmers Market…sweet baby jesus how that time has FLOWN! These days you’ll find most of my nutritious treats in the freezer section of my kitchen – a variety of them, (cuz why just have one to @choose  from when you can have 4?!!?) sliced, ready to grab when I have the little hankering and these d-frikkin-lish 5 Ingredient Matcha Coconut Slice

CHERRY CHOC COYO TART

Inpsired by our Remedy Kombucha family’s newest and most delicious Cherry Plum flavour is this scrumptious Cherry Choc Coconut Tart!

We were talking about the concept of tarts in the Brown Paper Kitchen today and how people perceive them to be tricky because pastry has that rep. Well this one will safely debunk that for you because it’s super simple, requires no baking nor potential pastry puff ups and is simply raw ingredients blended, whacked in a tin and then the freezer does its magic to set it.

The base is one you can top with more or less anything you like too. Try the Choc Avo Tart we’ve used with the base before too – epic! Coconut yoghurt in this one is phenomenal but of course you can use a natural or greek yoghurt too and if cherries aren’t on hand then seasonal summer stone fruits would be an amazing substitute too!

Enjoy honey humans…

CHERRY CHOC COCONUT TART 

Serves 10-12

GF : DF : SF : VEGAN

 

Tart:

1/2 cup raw almonds

1/2 cup raw pecans

1/2 cup raw cashews

1/2 cup (approx 8) medjool dates, pitted

2 tablespoons chia seeds

2 tablespoons coconut oil, melted

 

Filling:

500g coconut yoghurt

200g cherries, pitted (more if you wish)

 

Combine base ingredients in a food processor and blitz to a crumb. Press into a 28cm tart tin, cover and place in freezer for 1-2 hours or overnight. When ready to serve, spread coconut yoghurt around the tart base, top with cherries (prob best to half and pit these – um I didn’t and whilst it makes for some entertaining dessert eating, prob nicer to do so for your guests…) and serve.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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