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    2 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
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    3 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    7 hours ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup

SUMMER MANGO TART

GF :  SF : V

Serves 8

 

Tart:

1 cup TEFF TRIBE brown teff flour

1 cup brown rice flour

2/3 cup arrowroot flour

good pinch sea salt

5 tablespoons cold coconut oil

6 tablespoons iced water

2 eggs

3 tablespoons rice malt syrup

 

Filling:

1 1/2 cups ricotta

2 tablespoons honey

Pinch of vanilla

 

Topping:

1 mango, sliced finely into segments

1/2 cup raspberries or berries of choice

1/4 cup pomegranate arils

Optional : edible flowers

 

Preheat oven to 180C and grease a 20cm tart tin with coconut oil. Combine all dry goods in a mixing bowl. Whisk together the eggs and rice malt syrup then fold in flour. Add coconut oil, iced water and knead all ingredients together well. Cover the dough with glad wrap and rest in the fridge for ½ hour. Remove from the fridge and roll dough out between two sheets of baking paper. Remove the top sheet and press the dough into tart tin. Cover with baking paper, place baking weights on top and cook in preheated oven for 20 minutes. Remove from oven, take off baking weights and top sheet of baking paper, then return to the oven for 10 minutes to allow the tart to become slightly golden. Once cooked set aside and allow to cool. To make the filling, whisk together the ricotta, honey and vanilla in a bowl. Spread the filling over the base of the cooled tart. Arrange mango, raspberries, pomegranate and edible flowers over the top of the tart and serve. Can be stored in the refrigerator 2-3 days.

Category

Snacks, Sweet Treats

Tags
berries, carbs, cleaneats, coconut, coconutoil, dairyfree, detox, fats, fibre, fruitbread, fruitloaf, fruits, glutenfree, health, healthyfamily, honey, howtocookteff, mango, nutrition, pastry, protein, recipes, ricemaltsyrup, ricotta, seasonal, spring, sugarfree, summer, summerrecipes, summertart, teff, teffflour, tefftart, tefftribe, wholefoods
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