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  • BANANA COOKIES With some slightly overripe bananas on hand the
    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
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    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 
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    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 
  • Naming this dish  lovelyleftovers I truly believe some of
    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
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    6 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

PUMPKIN PECAN LOAF

GF: DF: SF: V

Makes 1 loaf

3 cups (300g) grated pumpkin
2 cups almond meal
1/2 cup besan flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
3 eggs
1/3 cup coconut oil, melted
1 tablespoon maple or rice malt syrup
1/2 cup shredded coconut
3/4 cup pecans, half chopped, half left as whole pecans

Preheat your oven to 170C and line a loaf tin with baking paper.
In a large mixing bowl, combine almond meal, besan flour, baking powder, cinnamon, nutmeg and ginger and stir gently.
Place eggs, coconut oil and maple/rice malt syrup in a small bowl and whisk well.
Add grated pumpkin to egg mix then fold into dry ingredients.
Fold through chopped pecans and shredded coconut.
Pour into lined loaf tin, top with remaining pecans and bake for 45-50 minutes or until skewer comes out clean.
Allow to cool in tin for 10 minutes, then remove and place on wire rack for 30 minutes.
Slice and serve as is or topped with your favourite sweet or savoury accompaniments, it works well with both.
Store in airtight container out of fridge for 2-3 days or refrigerated up to one week. Always warm or toast prior to serving.

Category

Breakfast, Mains, Sides & Salads, Snacks, Sweet Treats

Tags
bread, breakfast, cleaneats, corn, dairyfree, glutenfree, healthyfamily, homebakedbread, howtocookbread, howtomakecornbread, nourish, nutrition, recipes, seasonal, simplerecipes, sugarfree, wholefoods
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