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  • Happy Monday friends!!!! I made this platter for my family
    4 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    21 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • So Ive just convinced Jet that brussel sprouts are IN
    1 week ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • Our fridge isnt always stocked to the brim in fact
    7 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.

EASTER SPICE LOAF

This loaf really does combine all the juicy flavours of Easter – spices, fruits, a bit of sweet and  we’ve swapped the Hot Cross up for a delicious cashew icing which can be used on any of your yummy loaves so that you can dress them up a little should you wish! 


EASTER SPICE LOAF

Serves 8-10

INGREDIENTS

1 cup (165g) organic mixed dried fruit

⅓ cup (85g) dried organic turkish apricots, chopped

1 tsp vanilla extract

2 tsp mixed spice

¼ tsp cardamon

1 tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

¾ cup coconut sugar

2 tsp baking powder

1 ¾ cup spelt flour

3 eggs

1 ¼ cup coconut oil

125ml nut milk

Pinch of sea salt

CASHEW ICING

1 tbsp cashew butter

2 tbsp soy or almond milk

¼ tsp cinnamon

½ tsp Maple

1 tsp orange zest

METHOD

Preheat oven to 170C and line a 12x24cm loaf tin with greaseproof paper.

Soak fruit in warm water for 10 minutes.

In a large mixing bowl combine coconut oil, sugar and spices and whisk until creamy, then add eggs one at a time and whisk.

Pour in milk and fold in flour.

Drain fruits, add to bowl, then mix to combine.

Pour into a lined loaf tin and bake for 1 hour 15 minutes.

Allow to cool in tin for 20 minutes, then transfer to a rack.

Whilst cooling, place all icing ingredients together in a bowl and whisk well.

Ice the loaf, top with extra pieces of orange or cinnamon quills 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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