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  • You knowI havent always had this amazing love affair with
    3 days ago by brownpapernutrition You know…I haven’t always had this amazing love affair with food. Far from it, for the greater part of my life food and I had a terrible relationship. I starved myself, over exercised, purged any food that did go in, cooked treats for others to disguise my eating disorder, hid food, exercised in secret, avoided shared meal times, it goes on… I could live without physically chewing any food for days at time, scared of the impact on my weight, always thinking - oh people don’t notice. It didn’t really work that way though. People noticed and the more they
  • Boat Christmas Party Catering today for the cool folk jimmybrings
    5 days ago by brownpapernutrition Boat Christmas Party Catering today for the cool folk  @jimmybrings  . They're GUARANTEED a cracking night! This was only about half of it... lamb shoulders, more cheese, more goods didn't make it in shot, my arms aren't long enough! Wish I could've stayed on le boat. Only 18 more days and a squillion more kilos of food to cook but you know, who's counting.... Love ya, Jacq
  • How good is pumpkin and miso  seriously?!?!?!! One of
    1 day ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of
  • BLUEBERRY BLONDIES! Think I may have converted from brownie love
    2 days ago by brownpapernutrition BLUEBERRY BLONDIES! Think I may have converted from brownie love to blondie love? The scrumptiousness is beyonddddd, AND I’ve changed up the norm and given the recipe a beautiful nourishing oomph with some heavenly fresh Australian blueberries in there too. Fresh  @australianblueberries  are packed full of antioxidants and are a great way to add versatility to your meals! Want the recipe? I’m popping it below for you beautiful peeps - Enjoy friends! Jacq BLUEBERRY BLONDIES 1/2 cup tahini 1/3 cup olive oil or macadamia nut oil 1/2 cup coconut sugar 1 large egg 1 tablespoon vanilla extract 1 cup almond
  • PUMPKIN GINGERBREAD LOAF I heart this loaf oh so much
    6 days ago by brownpapernutrition PUMPKIN GINGERBREAD LOAF: I heart this loaf oh so much. Made it last year at Chrissy and now as this Christmas comes upon us (so bloody fast too!) I can’t decide if it’s this or the yummy Chai Spice Carrot Slice to go with our vanilla bean (homemade baby) ice cream?!?! The struggle is reeeeal friends. The loaf is gluten free and the icing is a cashew butter base - so good! Recipe link in bio ! Love ya, Jacq  #glutenfree   #gingerbread 

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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