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  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • Believe I might be avoiding getting back into swing of
    1 week ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see
  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    24 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from

Peanut Butter Oat Cookies

Made a super simple variation on an old favourite PB Choc Chip Cookie the other day to make them ALL peanut butter // peanut and well as you can imagine the result was pretty great!

When choosing a peanut butter always always always check the back of the jar and look at the ingredient list. It should be PEANUTS and maybe a bit of salt and THAT’S IT. There is no need for extra ingredients like sugar, vegetable oil and preservatives – zero. And what’s more, those ingredients actually don’t make PB taste any better, if anything they take away from the delicious purity of the humble peanut.

A few other things you may come across with different peanut butters. Some are naturally more oily than others. Australian peanuts for example are higher in oleic acid (fat) so they make an absolutely fabulous peanut butter – naturally.

Enjoy these cookies, you can vary them as you wish e.g. add chocolate chips instead of peanuts, or add another nut, such a great, easy, basic recipe that will always win people over.

PEANUT BUTTER OAT COOKIES

Makes 16 cookies

2 free range eggs (if your peanut butter is a naturally very oily PB you may get away with just 1 egg)

1/4 (60g) cup coconut oil, melted

1/2 cup peanut butter

1/2 cup coconut sugar

2 teaspoons vanilla extract

1/2 teaspoon bicarb soda

1/2 teaspoons baking powder

Pinch of sea salt

1 cup oats

1 cup spelt flour

1 cup peanuts

Preheat oven to 170C and line a large tray with baking paper.

In a large mixing bowl whisk together the coconut oil and peanut butter until creamy.

Add coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt and mix to combine.

Add oats, spelt flour and peanuts and stir together until it becomes a cookie dough.

Form 2 tablespoon sized balls and place them on the baking tray.

Bake in the preheated oven for 12-14 minutes until golden.

Cool completely on the tray.

Store in an airtight jar up to 1 week.

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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