Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • 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
  • 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
  • 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 
  • 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 
  • 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

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
No Comments

Post a Comment