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    20 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Happy Monday friends!!!! I made this platter for my family
    4 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
    7 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
    1 week 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
  • 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 


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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