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  • Actually my new favourite breakfast lunch dinner? Best combination of
    8 hours ago by brownpapernutrition Actually my new favourite breakfast, lunch, dinner? Best combination of sweet, savoury, crunchy and little bit creamy…. Sourdough bread (delish toasted with some olive oil too if you have the time) with scrumptious  @rubyriseredpapaya  slices, feta, mint and a homemade Pinenut and Sunflower Seed Dukkah. We became completely obsessed by papaya when travelling recently, such a nutritious fruit rich in enzymes that support healthy digestion. Can’t get enough of it now - yummmmm. I’ll pop the recipe for you below my friends - love Jacq RUBY RISE RED PAPAYA, FETA AND DUKKAH TOASTS Serves 1 1/2 Ruby Rise Red Papaya,
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  • Did I eat lots of chocolate and cheese on the
    1 day ago by brownpapernutrition Did I eat lots of chocolate and cheese on the weekend? YES. Am I worried about it? NO. Indulgence is healthy and you don't need to be highly restrictive with your food intake or over exercising this week to compensate for the Easter weekend. Just get back to the foundations of a healthy diet - stacks of vegetables, some good quality protein and a nugget of healthy fats to balance your meals. I personally crave the simple things after a yummy weekend of eating with family so this plate of steamed veggies with a basic home made satay (recipe below)
  • HELLO LOVERRRR Green Sauso Rolls  vego obv and not
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Plant based, raw, nut free lamingtons

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 sure enough I had something else!

I had no idea what that something else was going to be but 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.

PS. I still plan to make a bounty bar but for now…ENJOY!!!!!

 

PLANT BASED, RAW, NUT FREE LAMINGTONS

Makes 25 pieces

Gluten free : Dairy Free : Vegan : Nut free

Base:

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup raw cacao powder

1 cup medjool dates, pitted

No sponge-sponge:

2 cups desiccated coconut

1/4 cup coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla

pinch sea salt

Chocolate:

1/3 cup coconut oil, melted

1/3 cup raw cacao powder

3 tablespoons maple

Extra desiccated coconut for sprinkling on top

Place ingredients for base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.

Blend ingredients for sponge in the food processor until it comes together, then press on top of base.

Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut (this was the step where I was meant to do something else to make it a bounty but didn’t!), sprinkle with extra coconut and place in freezer to set for 3-4 hours.

Slice into pieces and serve.

Store in fridge or freezer up to 2 weeks.

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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