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  • MEAL PREP  Whether you love or loathe meal prep
    2 days ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • One of the beautiful creations made by brownpaperkitchen this week
    4 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    16 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    6 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF

PUMPKIN GINGERBREAD LOAF WITH CASHEW ICING

Going down on the favourites list! This loaf is super moist and delicious and includes a serve of veggies – win! We made it to be a more festive /Christmassy recipe but to be honest it’s festive year round this one.

Also for the bonus goodness in nutrition we’ve upped the protein factor with both eggs and chia seeds (chia being a wonderful source of both plant based protein, fats and fibre) and the cashew almond icing is literally the amino acid icing on the cake. Ok prob took that one too far. I don’t think my words need to sell this one in any more. Make it and see for yourself. Super duper in muffins too! 

PUMPKIN GINGERBREAD LOAF

Serves 8-10

GF : DF : SF

1 cup steamed pumpkin, mashed

4 eggs

1/4 cup honey

1/2 cup olive oil

1 teaspoon vanilla extract

2 teaspoons bicarbonate soda

1/4 cup dried dates

3 teaspoons ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon cinnamon

1/4 cup chia seeds

1/3 cup desiccated coconut

1/2 cup coconut flour

To serve: cashew butter icing and chopped pistachios

Cashew icing:

3 tablespoons cashew butter

2 tablespoons almond milk

1 tablespoon maple syrup

1/2 teaspoons ground cinnamon

Preheat oven to 180C and line a 10x20cm loaf tin with greaseproof paper. In a food processor or high speed blender combine mashed pumpkin, eggs, olive oil, vanilla, bicarb, dates, ginger, nutmeg, cloves and cinnamon and blitz until smooth. Add chia, desiccated coconut and coconut flour and blitz again until smooth. Pour into lined loaf tin and bake in middle of oven for 50-60 minutes or until skewer comes out of middle of loaf clean. Whilst loaf is cooking make the cashew icing. In a medium mixing bowl combine cashew butter, almond milk, maple and cinnamon and whisk together until smooth. Once loaf is cooked, cool in tin for 20 minutes and then cool completely out of tin. Once cooled, drizzle with cashew icing and top with chopped pistachios.

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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