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  • Happy Monday friends!!!! I made this platter for my family
    3 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
  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • Our fridge isnt always stocked to the brim in fact
    6 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.
  • 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 
  • So Ive just convinced Jet that brussel sprouts are IN
    7 days 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

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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