CITRUS COCONUT TART – The Brown Paper Bag

Instagram Slider

3 days ago by brownpapernutrition Naming this dish - #lovelyleftovers ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
5 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner @sunsetsabimanly - makes total sense right?!?!?!? #foodie #italian
6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo #eatwell #plantbased @wellbeing_magazine

Subscribe to The Brown Paper Bag

CITRUS COCONUT TART

GF : DF : SF : V : VEGAN

Serves 8

Base:

¾ cup gluten free oats or regular oats+

1 cup medjool dates, pitted

¾ cup desiccated coconut

2 tablepsoons vanilla essence

Top:

1/3 cup melted coconut oil

¼ cup maple syrup

Juice from 3 lemons

½ cup dessicated coconut

2 medium sized bananas, peeled

Fresh seasonal berries

For the base:

Place all ingredients in food processor and blend until well combined and forming a dough like consistency.

Press base into a lined spring form cake tin or loaf tin and pop in freezer whilst blending the top.

For the top:

Place all ingredients in food processor until well-combined then pour over the base ingredients and spread evenly.

Freeze for 5 hours to set.

Allow to thaw 10 minutes before serving.

+ Gluten free oats can be found in health food stores. Regular oats do contain gluten however due to the nature of oats being minimally processed and a beautiful fibrous support to the digestive system many people who can’t digest the likes of wheat in bread can tolerate oats well.

Category

Snacks, Sweet Treats

Tags

banana, cleaneats, coconut, dairyfree, dates, desserts, glutenfree, lemon, rawdesserts, rawfood, rawtreats, recipes, spring, sugarfree, sweettreats, vegetarian, wholefoods

No Comments

Post a Comment