Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • This year Ive had this absolutely wonderful human wholefoodhealing in
    2 days ago by brownpapernutrition This year I’ve had this absolutely wonderful human  @wholefoodhealing  in my life through our work together and I couldn’t feel more grateful or more aligned with someone in this space. She’s incredibly intelligent, highly motivated, compassionate and kind, with a similar zero bs approach to nutrition, health, parenting and life. We met studying nutrition almost 9/10 years ago (how on earth was it that long?!?!) and I remember thinking what a bright light she was st the time too. This year we created a series of successful, educational workshops with more to come in 2020 and we are in the
  • One of my favourite breakfasts  SWEET PEAR AND COCONUT
    3 days ago by brownpapernutrition One of my favourite breakfasts - SWEET PEAR AND COCONUT QUINOA, CARAMEL NUT BUTTER AND FRESH PEARS on top for the yummy crunch factor. Kicking the day off with a fibre fuelled, nutrient dense brekky like this one sets you up for the day with good energy, helps to stabilise your appetite throughout thanks to the presence of both soluble and insoluble fibre, plant protein and healthy fats, and is easily digested. The brekky is a cracking way to help feed all the wonderful good bacteria in the gut and keep things moving down there too! If you’d like the
  • SECOND POUR TEA CHRISTMAS CAKE!!!!! My friends I have managed
    6 days ago by brownpapernutrition SECOND POUR TEA CHRISTMAS CAKE!!!!! My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!! First the title - second pour tea - comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don't have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a
  • CAJUN TOFU SCRAMBLE BOWL WITH SWEET POTATO HASH Thought I
    6 days ago by brownpapernutrition CAJUN TOFU SCRAMBLE BOWL WITH SWEET POTATO HASH... Thought I would miss soft cheese, mussels and prawns the most during pregnancy, turns out I miss sprouts and juicy rockmelon more! Go figure?!?!?!?! Maybe because over the past couple of years we've transitioned our diet so much more toward plants that the shellfish and cheese factor just isn't much a thing anymore, but humble ingredients that I probably didn't recognise were as present as they were are the ones I am hanging to be able to throw into meals again! This is a delicious scrambled cajun tofu bowl with sweet potato,
  • Happiest with haloumi also super happy when I go out
    16 hours ago by brownpapernutrition Happiest with haloumi... also super happy when I go out for lunch with friends who actually ask for EXTRA haloumi with their meal. Makes me feel more normal ( @wholefoodhealing  thats you hehe). In this bowl I popped cumin and cinnamon roasted veggies with hummus (spread around the bowl - makes it even and also look kind pretty too!), some zucchini ribbons, tomatoes, avocado, kraut, herbs and chilli flakes. The veggies and haloumi were warm so it was a yummy warm salad variation which I love as a change from cold and raw. Didn't need extra dressing because the olive oil,

CHOC BANANA CAKE WITH CACAO COCONUT GANACHE

GF: DF

Serves 8-10

 

For the cake:

100g dark chocolate+

1/2 cup coconut oil

3 small bananas, mashed

1/2 cup (75g) coconut sugar

100ml almond milk

4 eggs

1 teaspoon vanilla bean paste or extract

1/2 cup (50g) besan flour

3/4 cup (75g) almond meal

1/4 cup raw cacao powder

2 teaspoons baking powder (gluten and aluminum free)

 

For the Cacao Coconut Ganache:

3/4 cup (200ml) coconut milk

3 tablespoons raw cacao powder

1 tablespoon maple syrup

60g dark chocolate, chopped

 

To serve:

1/2 cup walnuts, roughly chopped

 

To make the cake:

Preheat the oven to 180C.Line the base and sides of a loaf tin with baking paper. Place the chocolate and coconut oil in a stainless steel mixing bowl. In a medium sized saucepan combine the banana, coconut sugar and almond milk over a medium high heat. Bring to the boil, mashing the ingredients together as you go. Pour the hot mixture into the bowl with the chocolate and coconut oil. Whisk together until the chocolate and oil are melted in. Next beat in the eggs and vanilla. Then sift in the besan flour, almond meal, cacao and baking powder, folding gently to combine. Pour into the lined loaf tin and bake in the preheated oven for approximately 50 – 60 minutes or until a skewer comes out clean. Allow too cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

To make the ganache:

Combine the coconut milk, cacao powder and maple syrup in a small saucepan and whisk together over a medium high heat. Bring to the boil, stirring as you go. Remove from the heat and stir in the chocolate until completely melted. Allow too cool.

To assemble:

Pour the ganache over the cake and use the back of a knife to spread it out evenly. Sprinkle with the chopped walnuts.

 

Raw Dark Chocolate:

Makes 200g block

 

3/4 cup coconut oil

2/3 cup raw cacao powder

2 tablespoons raw honey or pure maple syrup

 

Place a small saucepan on very low heat on the stove and melt coconut oil. Remove from heat and whisk in raw cacao powder and maple syrup. Pour into a lined loaf tin and place in freezer to set for 1 hour.

 

 

 

 

 

 

 

 

 

 

 

Category

Snacks, Sweet Treats

Tags
chocolate, dairyfree, entertaining, glutenfree, nutrition, recipes, seasonal, wholefoods
No Comments

Post a Comment