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  • Its WHOLE GRAIN WEEK soooooo its definitely the right time
    2 days ago by brownpapernutrition It’s WHOLE GRAIN WEEK soooooo it’s definitely the right time to give you guys more of my fave slow cooker recipes which incorporate beautiful WHOLE GRAINS with heeeeeeaps of vegetables and legumes and this one is a winner! I know EVERYONE will love it, my 9 year old wanted to eat it straight from the pot! Whole grains are a fab way to incorporate more energy sustaining carbohydrate into your diet, with the added boost of fibre to feed the beneficial bacteria in your gut and a WHOLE stack of vitamins and minerals too. Have ingredients such as brown rice,
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  • Gut lovin immune boosting EAT YO GREENS SOUP with delisssshhhh
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  • BERRY BANANA CRUMBLE MUESLI BARS I think like all parents
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  • Found my meal prep groove today well and truly planning
    3 days ago by brownpapernutrition Found my meal prep groove today well and truly... planning for minimal grocery shopping this week so I grabbed the few veggies left in fridge and reached deep into the pantry and freezer to create all this. Bit of fun! Ok here goes: Chai spice Almond macadamia cookies Green veggie soup seed snaps dhal tuna pasta sauce peanut butter chocolate muesli bars homemade chai spice mix to warm up mid arvo during the week some mini choc cookies using the leftover almond meal, cacao nibs maple olive oil and an egg - I didn’t record the choc cookie recipe but

HONEY ALMOND LOAF WITH STRAWBERRY COMPOTE

Because I’m a mad fan of a loaf, enter the mini loaf and I’m even more in love!!!! This recipe is deliciously rich in essential fats and plant based proteins and the strawberry compote really gives it the most divine little extra bonus of heavenly flavours and of course our favourite, fibre and Vitamin C!

HONEY ALMOND LOAF WITH STRAWBERRY COMPOTE

GF : DF : RSF

1/2 cup honey

1/2 cup olive oil or coconut oil, melted

4 eggs, whisked

1 teaspoon vanilla extract

125ml lemon juice, approx 2 lemons

2 teaspoons lemon zest

1/2 teaspoon bicarbonate soda

2 teaspoons baking powder

2 cups desiccated coconut

3 cups almond meal

STRAWBERRY COMPOTE

1 punnet (250g) strawberries, leaves trimmed and quartered

1/2 teaspoon vanilla extra extract

1 teaspoon honey

2 tablespoons water

To serve: fresh figs

Preheat oven to 180C and grease 4 mini loaf tins+ (15x8cm) with coconut or olive oil.

In a food processor blend together honey, oil, eggs, vanilla, lemon juice, zest, bicarb and baking powder until creamy.

Add desiccated coconut and almond meal and blend again.

Pour mixture into mini loaf tins (or muffin tin) and bake for 35-40 minutes in the middle of the oven (this will prevent the top becoming too brown).

Once cooked allow to cool 20 minutes in tin, before transferring to a rack and cooling completely.

Whilst loaves are cooking, make the strawberry compote.

Place all compote ingredients in a small saucepan, bring to a simmer on low heat and cook for 10-15 minutes until the liquid reduces and the strawberries become a loose jam consistency.

Allow compote to cool completely before transferring to a container to store, and of course to serve with a slice of Honey Almond Loaf and fresh figs.

+ You can use muffin tins too, simply cook these for about 25-30 minutes instead.

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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