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

  • GIVEAWAY!!!! Final days to grab tickets for NUTRITION FOR PREGNANCY
    6 days ago by brownpapernutrition GIVEAWAY!!!! Final days to grab tickets for NUTRITION FOR PREGNANCY WORKSHOP this Saturday 17 August 10-12pm in Bondi Junction. We have the juiciest, most up to date and practical information for you and a beautiful doula present at this workshop to discuss planning and the birth with you too. I cannot wait to share all of it with you aaaaaand to celebrate we have an epic pregnancy giveaway for you!!!!!! This beautiful hamper is packed full of goodies from our friends at  @ecostoreau   @franjoskitchen   @sanremo   @picspeanutbutter   @ovvioorganics   @eimele_australia   @weledaaustralia  plus a copy of Seasons to Share (by me  @brownpapernutrition ) and
  • BAKED STRAWBERRIES for dessert or breakfast either or theyre AMAZING!!!!
    20 hours ago by brownpapernutrition BAKED STRAWBERRIES for dessert or breakfast, either or, they're AMAZING!!!! Have you tried them? They take a whole 4 minutes to cook!!!! I love them with my soaked my overnight muesli and some coconut yoghurt for brekky or a little more indulgent for dessert hellllloooo vanilla bean ice cream. This is one of the many beautiful recipes I've written and shot for Eat Well  @wellbeing_magazine  this month - there's a whole section devoted to WARMING DESSERTS - that right there is true happiness my friends!!!!
  • HEALTHY DELICIOUS LUNCH BOWLS  Been doing my best to
    1 day ago by brownpapernutrition HEALTHY DELICIOUS LUNCH BOWLS : Been doing my best to snap my lunches on insta-stories for you recently and did a poll on whether you'd like to see more with a bangin YES result so may this be the start of many more great nourishing lunches for you! There are a few common features in most of the nourish / rainbow / buddha / lunch bowls that are consistently in my fridge and include: kraut, kimchi or polski ogorki pickles (I like  @peaceloveandvegetables  Kraut and just get the pickles at either the Russian deli or the supermarket) + herbs –
  • Figured out how to make homemade wholemeal crumpets inspired by
    2 days ago by brownpapernutrition Figured out how to make homemade wholemeal crumpets, inspired by a recipe I found on Food52. Only problem now is how to stop thinking about said home made crumpets in order to not turn self in to crumpet. Eeeeeep heeeellllllppppppplp!!! Truth: They're time consuming AF to make, which I learnt the first time and vowed not to make them again/often. So of course it played out like....Woke up the next day started figuring out a gluten free variation and then 2 days later did a double batch of the original wholemeal variety lol. Sorry if my butter and honey ratio
  • SWEET POTATO NACHOS  PINEAPPLE AVOCADO SALSA The most exciting
    10 hours ago by brownpapernutrition SWEET POTATO NACHOS + PINEAPPLE AVOCADO SALSA: The most exciting soda to hit the fridge has officially arrived and to party with  @remedydrinks  TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it!!!! Helloooooo SWEET POTATO NACHOS!!!! Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all  @remedydrinks  are, with no sugar, naturally. Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda. Did you know pineapple is also a

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