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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
  • 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
  • Believe I might be avoiding getting back into swing of
    7 days 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
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    17 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
    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


Thank you mummma, Annie (@the_dailys) and a wonderful group of ladies I drank many cups of tea with over the Easter break for inspiring the cookie monster in me again. (Not sure if this is good thing long term, but I’ll roll with it for now).

Meet PECAN CRUNCH COOKIES…these are a yummy combo of coconut oil, coconut sugar, maple, egg, spelt flour, oats and of course, pecans! They have that traditional cookie crunch experience that’s kind of old school and the perfect accompaniment to a cuppa. I’ve used spelt flour and oats in these to replace wheat flour. Both spelt flour and oats still contain gluten however the structure of their grain is much easier to break down than wheat grain. I’ve just popped the recipe on the website because they are truly scrumptious. J x



Makes 24 cookies

½ cup coconut oil
½ cup coconut sugar
2 tablespoons maple syrup
1 egg, whisked
1 cup coconut (desiccated or shredded or a combination, I used desiccated)
1 cup spelt flour
½ cup rolled oats
1 teaspoon baking powder, aluminum and gluten free
1 cup or 24 pecan halves

Preheat oven to 150C and line two baking trays with greaseproof paper.
Melt coconut oil in a small saucepan on low heat on the stove, then add coconut sugar and maple syrup and whisk continuously for about 2-3 minutes.
Take saucepan off the stove and stir through egg followed by spelt flour, oats and baking powder.
Mix all ingredients together well.
Measure heaped teaspoons and roll gently in hands then drop on tray and top with a pecan.
Bake for 20 minutes in the top of the oven.
Remove from oven and allow to cool on trays for 10 minutes.
Store in airtight container 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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