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    4 days ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for  @countryroad  - link in bio my friends - have a lovely week! Jacq  #hiddenvegies   #cookies   #sundaysorted   #healthyrecipes 
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    6 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
  • Q Why was the lettuce embarrassed? A Cos he saw
    1 week ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm

PUMPKIN PRUNE LOAF

GF : DF : RSF: NUT FREE

Serves 10-12

This recipes is super duper if you’re looking to amp up the veggies and fibre in your day, and a lovely change from a banana date one if you’re up for it! Can top it with butter, cheese if you wish, some nut butter or tahini, extra fruit like banana if you’d like to make it into more of a meal, or simply bake, slice and pop in freezer for when you want to have a super nutritious snack on hand. Enjoy!

Ingredients

500g pumpkin (once peeled and deseeded comes to 400g / 3 cups grated)

1 cup (200g) pitted prunes

1 ½ cup rice flour (can sub for buckwheat flour but it does take a lot of the flavour away)

½ cup shredded coconut 

⅓ cup honey

1 ¼ cup olive oil

1 cup pumpkin seeds 

½ tsp baking powder

1 tsp bicarb soda

2 tsp cinnamon

3 eggs

1 tsp vanilla

Method:

Preheat oven to 180C and line a large loaf tin (approx 15x22cm) with greaseproof paper. Peel, deseed and grate pumpkin into a large bowl. Chop prunes in half and add to bowl with olive oil, honey, eggs, vanilla. Sift the flour, cinnamon, bicarb soda, baking powder, and salt together, then add shredded coconut. Combine both mixtures and fold in the pumpkin seeds (sparing a small handful) Pour into a loaf tin and sprinkle with extra pumpkin seeds and bake for 1 hour 15 minutes. Allow to cool in tin for 20 minutes, then remove from tin to cool completely on a wire rack. Slice and serve or freeze in pieces for up to 2-3 weeks ready for snacks and treats!

Category

Snacks, Sweet Treats

Tags
dairyfreerecipes, glutenfreerecipes, healthysnacks, loaf, nutfree, prunerecipes, pumpkinloaf, pumpkinrecipes, treatrecipes
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