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  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • 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 
  • Happy Monday friends!!!! I made this platter for my family
    2 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
  • Our fridge isnt always stocked to the brim in fact
    6 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.
  • So Ive just convinced Jet that brussel sprouts are IN
    6 days 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

Nut free vegan salted caramel slice

On a scale of 1 to kicking the week of juuuuust right, I’d vote this sits on the upper end of the scale – would you agree? Been absolutely hanging to remake an old favourite, raw caramel slice, but wanted to also add a twist on this occasion so I’ve made it totally nut free!

Nuts don’t always agree with everyone’s digestive system and I know so many people who ask for nut free alternatives for raw treats, so I’m doing my best to support you, them, everyone by creating as so. The use of tahini and sesame seeds in this treat makes it a treat rich in calcium, not to mention fibre in abundance and plenty of essential fatty acids too.

Whilst it might be tempting to eat a whopper of a serve because it’s so delicious and contains nutritious ingredients, I’d suggest slicing it into about 20 pieces to save yourself from doing so. Store in the freezer and enjoy as afternoon pick me up.

Feedback from kiddy winks is that it’s yummmmooooo too and that’s a 5 star review in my eyes!

 

NUT FREE VEGAN SALTED CARAMEL SLICE

Gluten free : Dairy Free : Refined sugar free : Nut Free : Vegan

Crust:
1/2 cup sunflower seeds

1/4 cup sesame sesame seeds

1/4 cup raw cacao nibs

1 cup medjool dates*

Pinch of salt (optional)

Caramel:
½ cup tahini
½ cup coconut oil, melted
1 cup medjool dates

Chocolate topping:
1/3 cup coconut oil, melted
1/3 cup raw cacao powder
3 tablespoons maple syrup

To make the crust: process the ingredients in food processor until they bind but maintain a crumb like appearance (careful not to make it a paste). Press into the bottom of a lined loaf tin or square (20x20cm) cake tin and pop in freezer.

To make the caramel: blend all ingredients together until liquid in a food processor, then pour over the base and place back in freezer.

To make the chocolate topping: whisk together all ingredients, then pour evenly over the caramel, sprinkle with sea salt and place in fridge to set for 3-4 hours.

*If you don’t have medjool dates (they are admittedly fairly pricey!) then you can use dried pitted dates, but soak them for 10 minutes in boiling water first, then drain and use. They’ll have the lovely softness you need for the recipe by doing so.

 

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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