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  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
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    5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
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    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Naming this dish  lovelyleftovers I truly believe some of
    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the

Plant based, gluten free Quinoa Seed Bread

This is one of my favourite savoury loaves. I probably only bake this beauty once a month because once I do I slice and keep it in the freezer and grab a slice when the scrumptious cravings hit, toast it and top it with literally whatever is around but for now it’s alllll about tomatoes. I think you’ll love it as much as I do.

The nutrition combination of quinoa with seeds is insanely abundant – – plenty of plant based proteins and fibre right here!

 

QUINOA AND SEED BREAD

Gluten free : Dairy Free : Nut Free : Vegan

Makes 1 loaf

2 cups quinoa

1/3 cup chia seeds + 2/3 cup water

2 tablespoons apple cider vinegar

2/3 cup olive oil

3/4 teaspoon bicarb soda

sea salt

1/4 cup linseeds

1 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup hemp seeds

Soak quinoa in water overnight, then the following day rinse and drain.

Preheat oven to 160C and line a loaf tin with greaseproof paper.

Combine chia seeds with 2/3 cups water and set aside to become a gel for 10 minutes.

Once gelled, place quinoa, chia gel, 2/3 cup water, olive oil, apple cider vinegar, bicarb and sea salt in a food processor and pulse to combine. Be careful not to over blend it or it will become to thick, you only want to pulse a few times so that most of the quinoa grain is quite visible.

Transfer to a bowl and add linseeds, sunflower seeds, sesame and hemp seeds and store to combine.

Pour into lined loaf tin and bake 90 minutes in the tin, then remove from tin and bake on the rack for a further 30-40 minutes so it becomes lovely and crispy on the outside also.

Cool completely, then slice and serve. Delicious with fresh tomatoes, avocado and herbs!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

4 Comments
  • Katerina K
    Reply

    This looks like a very interesting recipe. I am trying it right now! One question though: in the ingredients list apple cider vinegar is mentioned however I do not see it mentioned in the instructions. Shall I assume it is mixed with all the other ingredients in the processor? Thank you!

    December 23, 2018 at 5:44 pm
  • Sue Astegno
    Reply

    At what stage do you add the apple cider vinegar ? I can’t see it in the method but it’s a listed ingredient
    Thanks
    Sue

    January 4, 2019 at 9:12 pm

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