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  • 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
  • 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
    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
  • 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
    18 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

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 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.

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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