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  • BANANA COOKIES With some slightly overripe bananas on hand the
    1 week 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
    3 days 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 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    2 days 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
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    4 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
    5 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

SPELT CARROT CAKE

DF : SF : V: NUTFREE

Serves 8-10

1/3 cup olive OR coconut oil

1/4 cup rice malt syrup

4 eggs

1 tablespoon vanilla extract

1/2 teaspoon bicarb soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

2 cups grated carrot (approx 3 medium carrots)

1 cup raisins

1 cup shredded coconut

1 1/2 cups spelt flour

 

Preheat oven to 180C and line a loaf tin with baking paper. In a large bowl whisk together oil, eggs, rice malt, spices, bicarb soda and baking powder until well combined. Stir in carrots, raisins and coconut then spelt flour. Mix until a beautiful even cake batter is formed. Pour into loaf tin and cook in the middle to top of oven for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in tin 10 minutes, then transfer to wire rack to cool completely before slicing to eat.

+Can be frozen up to 3 weeks.

Category

Snacks, Sweet Treats

Tags
carrotcake, dairyfree, nutfree, nutrition, oliveoil, recipes, recipesforschoollunchboxes, ricemaltsyruprecipes, seasonal, speltcarrotcake, speltflour, sugarfree, wholefoods
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