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

  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    4 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,
  • For my little pasta lover  Jet and all the
    5 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
    2 days 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
  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
  • This was my plane food the other day Maybe its
    3 days ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on

TEFF FRUIT BREAD

GF :  SF : DF : V

 Serves 8

1/2 cup coconut oil, melted

3 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon bicarb soda

2 teaspoons aluminum and gluten free baking powder

2 medium (250g) zucchini, grated

3/4 cup currants

3/4 cup sultanas

1/2 cup chopped pecans

1 cup shredded coconut

1 cup TEFF TRIBE ivory or brown teff flour

 

Preheat oven to 180c and line a 14x20cm loaf tin with baking paper.

Mix coconut oil, eggs, vanilla, cinnamon, bicarb and baking powder together in a large bowl until well combined.

Add zucchini, currants, sultanas, pecans and mix gently.

Fold in coconut and teff flour and combine all ingredients gently together.

Spoon into loaf tin and bake 45-55min or until cooked when tested with a skewer, remove from oven and allow to rest in tin for 20 minutes, before transferring to a wire rack to cool.

Slice and serve with a smear of butter and a cup of tea.

Store 1-2 days in an airtight container or slice and freeze for toast in the weeks ahead.

Category

Breakfast, Snacks, Sweet Treats

Tags
carbs, cleaneats, coconut, coconutoil, dairyfree, detox, fats, fibre, fruitbread, fruitloaf, fruits, glutenfree, health, healthyfamily, howtocookteff, nutrition, protein, recipes, seasonal, spring, sugarfree, teff, teffbread, tefftribe, wholefoods, zucchini
6 Comments

Post a Comment