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

  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including
  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day

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