Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • 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,
  • Gut lovin immune boosting EAT YO GREENS SOUP with delisssshhhh
    3 hours ago by brownpapernutrition Gut lovin, immune boosting EAT YO GREENS SOUP with delisssshhhh garlic sour dough croutons and a bangin side of 5 HEALTH HACKS TO BEAT COLDS AND FLU this season now on the blog. Been tucking into this all week for lunch with  @remedydrinks  Ginger Lemon booch - one of the originals flaves I ever tried and still love it so much!!!! Bring on those organic acids in the booch baby - SO beneficial for your gut. Remember the gut houses your immune system so you MUST look after it if you want to stay in top notch over the winter
  • BERRY BANANA CRUMBLE MUESLI BARS I think like all parents
    6 days ago by brownpapernutrition BERRY BANANA CRUMBLE MUESLI BARS... I think like all parents I’m constantly searching for new, delicious and nourishing treats to pop in the school (and my...) lunchbox and these BERRY BANANA CRUMBLE MUESLI BARS totally hit the spot. They’re a great source of protein with both eggs and quinoa flakes in the mix, the yummiest balance of sweet from fruits and some honey or maple, and rich in fibre and healthy fats from a mix of seeds, coconut flakes and olive oil. I’ve popped some options for ingredient swaps in the recipe if you don’t have these on hand too.
  • I often share Jets lunchbox on my stories and get
    1 day ago by brownpapernutrition I often share Jet’s lunchbox on my stories and get such amazing feedback and thanks from parents so if you need inspiration (don’t we all?!?!?) then have a look on my stories reel under LUNCHBOX. This was Jet’s lunchbox today - simple ingredients made delicious and abundant in quality nutrition to keep up with his growing body and insatiable lil dude appetite! I aim to get veggies in at recess, lunch and crunch and sip, the majority of Australian children don’t eat the recommend intake of vegetables, so incorporating them in just small doses is a great way of conquering
  • 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

Nourishing, nut free, vegan muesli slice

Made this slice the other day, shared two pieces (uncommon I usually share most!?!?!) then ate the rest all to myself each day for breakfast for the next week (also uncommon because I will be easily and ridiculously bored eating the same thing everyday until I met this slice/loaf/piece of heaven.)

Packed with plenty of whole grains, seeds (no nuts), some fruit AND VEGETABLES #hiddenveggies, and just the most delicious flavour full stop, I honestly believe if you make this then the same will happen to you. #nosharingallminethanks

I’ve used chia eggs in place of chicken eggs here so that those with any egg allergies can enjoy it, or it can be packed into a kids lunchbox and sent off to kindy without any egg or nut allergy concerns either. There’s also oat bran in the mix but if you don’t have it handy then you could use oats if you like and if you do please do report back, I’d love to know.

Orange zest and cinnamon flavours are what gives it the lift but I understand zest isn’t for everyone so if that’s the case simply omit the orange zest and up the cinnamon a touch. My first round of making this I used more zest but found it too zesty, so I’ve drawn a little back with this one.

One more thing – keep it in the fridge and toast it! It is actually even better toasted so please make sure you become as suitably obsessed as I did and enjoy it as really wholesome kick start to your day too.

NOURISHING, NUT FREE, VEGAN MUESLI SLICE

Nut Free : Vegan

Serves 14-16

3 tablespoons chia seeds

1 cup oat bran

1 cup (250ml) nut milk

1/4 cup olive or coconut oil

1/4 cup maple syrup

1 cup (125g) grated raw sweet potato

1/4 cup (45g) linseeds

1/4 cup (45g) pepitas

1/4 cup (45g) sunflower seeds

2 teaspoons cinnamon

1/2 teaspoon orange zest

2 teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 cup (70g) cacao nibs

1 cup (160g) organic sultanas

1 cup (70g) shredded coconut

1 cup (140g) wholemeal or spelt flour

Preheat oven to 180C and line a 22cm square baking tin with greaseproof paper.

Combine chia seeds and 2/3 cup (160ml) water in a small bowl, stir with a fork to combine then set aside to gel for 10 minutes and stir again.

Combine oat bran and nut milk in a large bowl, allow to soak for 10 minutes then add, chia and water combination, olive or coconut oil, maple, sweet potato, linseeds, pepitas, sunflower seeds, cinnamon, zest, baking powder, bicarb and mix to form a wet dough.

Add cacao nibs, sultanas, coconut and flour and mix again until uniform in texture.

Scoop into lined baking tin and place in oven to cook for 30-35 minutes or until a skewer inserted through the middle comes out clean.

Cool for 20 minutes in tin then transfer to a wire rack to cool completely.

Slice into 14-16 pieces and enjoy.

Store sliced in fridge up to 1 week or freezer up to 2 months. Toast once refrigerated or frozen to enjoy the best result.

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.

No Comments

Post a Comment