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

  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day

Gluten Free Miso Caramel Banana Muffins

Makes 8 muffins

Gluten Free : Dairy Free : Refined sugar free : Vegetarian 

3 large (700g) bananas

1 teaspoon cinnamon

2 teaspoons ground ginger

1 1/2 cups almond meal

1 teaspoon baking powder

½ teaspoon baking soda

4 free range eggs

3 tablespoons coconut oil

¼ cup maple syrup

¼ cup of almonds, roughly chopped

Miso Caramel:

150g medjool dates, pitted

¼ cup + 1 tbsp almond milk

3 teaspoon white miso paste

½ teaspoon vanilla extract

1 tablespoon maple syrup

Pinch of cinnamon

For the Miso Caramel:

Soak the dates for 10 minutes in boiling water, drain, then add all ingredients for the miso caramel into a food processor with 1/3 cup water and blend until smooth.

For the muffins:

Preheat oven to 180C and grease or line 8x 1/2 cup muffin tray cases. In a large bowl, mash bananas, add cinnamon, ginger, almond meal, baking powder and baking soda and mix. Whisk together eggs, maple syrup and coconut oil in a separate bowl then gently fold through the dry ingredients. Fill the muffin cases halfway with the muffin mixture, add 1 tsp of the miso caramel and then repeat with the muffin mixture and caramel. Top with chopped almonds and a pinch of cinnamon. Bake for 35-40 minutes. Cool for 10 minutes in tin then transfer to wire rack to cool and eat. Remaining miso caramel can be stored in airtight container in fridge up to 4 weeks and be enjoyed as a toast topper with banana and cinnamon if desired.

Category

Breakfast, Snacks, Sweet Treats

Tags
glutenfreebakinghealthy, glutenfreebananamuffins, glutenfreemuffinrecipes, healthyglutenfreebananamuffins, misocaramel, saltedcaramelmuffins
No Comments

Post a Comment