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    4 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
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    10 hours ago by brownpapernutrition Not gonna lie - definitely missing my SMOKY TROUT AND SPROUT BOWLS! Two things I can't really eat during pregnancy. Avocado and tomato yes, and whilst I loooooove these ingredients they are much yummier with their friends. Sprouts are a nutrient POWERHOUSE - the sprouting process helps to increase nutrient levels and they come from some of nature's finest foods too - chickpeas, mung beans (think plant proteins) and broccoli as a start. It's not recommended to eat them during pregnancy however (despite their amazing nutrition) because of risk of bacterial growth. Sooooo Imma just gonna wait another 12 weeks
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  • PEANUT BUTTER STRAWBERRY SLICE RECIPE Id planned for it to
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Gluten free hazelnut raspberry brownies

Have you ever picked up a pack of hazelnut meal at the grocers or wholefood market? If not, then THIS my friends should be an ingredient you have in your fridge (right next to old trusty almond meal) on the reg. It is truly scrumptious in baking and raw treats (hi Nutella inspired bliss balls for a weekday kick!) including this absolutely divine Gluten Free Hazelnut Raspberry Brownie recipe. If you only shop at the big supermarkets you’ll find it there too, you don’t have to go out of your way to hunt it down – simple right? And so worth it. Enjoy this treat, it’s a goodie for the weekend to share with friends.

GLUTEN FREE HAZELNUT RASPBERRY BROWNIES

Serves 12

Gluten free : Dairy Free :  Vegetarian

1/3 cup extra virgin olive or coconut oil

3/4 cup raw cacao powder

1/2 cup coconut sugar

3 free range eggs

2 teaspoons vanilla extract

1 1/2 cups hazelnut meal+

3/4 cup chopped dark chocolate

3/4 cup frozen or fresh raspberries

Heat oven to 170C and line a 15x22cm (or thereabouts) baking tin with greaseproof paper. In a bowl which together oil, cacao, coconut sugar, eggs and vanilla until creamy. Add hazelnut meal and dark chocolate pieces and mix. Pour into lined tin or dish, press raspberries around the brownie mix and then place in middle of oven to cook for 30 minutes. Cool in tin completely for around 30-40 minutes, then slice and enjoy.

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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