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    7 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
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    3 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 
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    24 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
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SALMON SWEET POTATO PASTIES

SUGAR FREE

 Makes 8 pasties

 

Filling:

600g sweet potato, peeled and cut in chunks.

400g tin sustainably fished pink salmon

1 small Spanish onion, finely diced

1 chilli, seeds removed, finely diced

1/2 bunch coriander, leaves and stalks finely chopped

3 tablespoons dukkah

1/2 teaspoon lemon zest

 

Pastry:

2 1/2 cups spelt flour

1/3 cup ghee, melted

1/3 cup grapeseed or olive oil

1 teaspoon sea salt

1/2 cup water

1 egg, whisked

1/4 cup sesame/linseeds, to sprinkle over the top

 

Preheat oven to 200C and line a baking tray with greaseproof paper.

To make the pastry, place spelt flour in a large bowl, then add ghee, grapeseed oil, salt, water and bring together to form a dough.

Transfer to a bench top and knead 5 minutes with your hands, so the dough is a lovely elastic and not too dry. It shouldn’t be dry given the ghee and oil.

Divide into 8 pieces, roll into balls and set aside.

To make the filling, steam sweet potato pieces until soft, then place in a large bowl with salmon, onion, chilli, coriander, dukkah, lemon zest and mix well to combine.

Take one of the balls of pastry and roll out until approximately 15cm in diameter, place 1/8 of the salmon filling on the dough, slightly to one side (so you can fold over the other half of the dough like an envelope) and spread it just a touch.

Fold over the other side of the dough and press the edges together firmly.

Brush the top and edges with egg, sprinkle with seeds and place in oven to cook for 20minutes.

 

 

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Tags
carbs, fats, fish, ghee, health, healthyfamily, nutrition, pasties, pastry, pies, protein, recipes, salmon, seasonal, speltflour, sugarfree, sweet potato, wholefoods
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