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  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    6 days ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
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  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    2 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • For my little pasta lover  Jet and all the
    3 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can

FIG AND ORANGE LOAF

GF : DF : SF

Serves 8-10

A little while back I was so in love with making ‘loaves’ I was almost convinced I would open a hole in the wall bakery style thing called “LOAF SHACK”. It didn’t happen, evidently, but maybe some day it still will? Anyway, dreams of loaf shacks opening aside, I created this recipe because I wanted a lovely winter seasonal loaf in the repertoire and this nails it. Whilst figs are available (dried that is) year round, oranges are a winter thing and best to make the most of them whilst they are fresh. As I write fresh, I realised I’ve dehydrated them and put them on top, but there are fresh oranges in the actual loaf so all good!

Ingredients:

125 ml coconut oil, melted

1/4 cup maple syrup

3 eggs

1 teaspoon vanilla extract

2 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon bicarbonate soda

2 teaspoons gluten free baking powder

1 1/2 cups (250g) dried figs, sliced

1 tablespoons (approx 1 orange) orange zest

1 cup (65g) shredded coconut

1 cup (145g) teff flour

2 (230g) zucchini, grated

1/2 cup (50g) walnuts, crushed

Method:

Preheat oven to 180C and line a 14x20cm loaf tin (or thereabouts) with greaseproof paper. In a large mixing bowl mix coconut oil, maple, eggs, vanilla, spices, bicarb and baking powder. Add figs, orange zest, shredded coconut, teff, zucchini, walnuts and mix again. Pour into lined loaf tin and cook 45-55 minutes in the mid to top of oven or until a skewer inserted comes out clean. Allow to cool 20 minutes in the tin before transferring to a rack to cool completely. Cut and serve with a cuppa.

Category

Snacks, Sweet Treats

Tags
afternoonsnacks, baking, figrecipes, healthybaking, healthytreats, orangerecipes
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