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

  • GLUTEN FREE MISO CARAMEL MUFFINSso yummmmmmmmm! Surprising ingredient miso in
    4 days ago by brownpapernutrition GLUTEN FREE MISO CARAMEL MUFFINS...so yummmmmmmmm! Surprising ingredient miso in a muffin or sweeter foods generally I know but soooooo good!!! These are so simple - made with almond meal, bananas, spices, eggs, maple and the miso! Nourishing snack or brekky on the go for the week ahead. Popped the recipe up for you, it's on the RECIPES page @ www.thebrownpaperbag.com.au. Just about to post my meal prep for the week on stories too. Tune in if you feel like some inspiration! Much love, Jacq  #glutenfree   #mealprep   #healthyrecipes 
  • Once upon a time I ran the 14km of the
    5 days ago by brownpapernutrition Once upon a time I ran the 14km of the City2Surf in 59min flat. ‍♀️ This year I'll be simply cheesing the thousands on from the side lines (What a daggy play on words - I knowwwwww) There's always next years run for me and I can see it already... good luck tomorrow my running buds, run your own race! Jacq
  • 5 ingredient Matcha Coconut Slice  Dont know about you
    7 days ago by brownpapernutrition 5 ingredient Matcha Coconut Slice : Don’t know about you but I’m alllll about the simple, nourishing, delicious treats – in fact it’s how I started my business some 6 years ago with a healthy delicious muffin at the Bondi Farmers Market…sweet baby jesus how that time has FLOWN! These days you’ll find most of my nutritious treats in the freezer section of my kitchen – a variety of them, (cuz why just have one to @choose  from when you can have 4?!!?) sliced, ready to grab when I have the little hankering and these d-frikkin-lish 5 Ingredient Matcha Coconut Slice
  • Happiest when Im eating from a bowl is that weird?
    1 day ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 
  • I was about to post my usual Monday night foodie
    3 days ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As

TEFF GNOCCHI

GF: SF: V

Serves 4 as an entree

 

Teff Flour Mix (500g total)

250g Teff Tribe Ivory Flour

100g brown rice flour

25g potato starch

25g tapioca starch

100g sorghum

3g xanthan gum

1g guar gum

 

Gnocchi:

165g teff flour mix

600g medium sized potatoes

1 egg

25g parmeggiano cheese

Pinch of sea salt

To make the Teff flour mix place all of the ingredients in a mixing bowl and stir well to combine. Measure out 165g of the flour mix to use for one batch of gnocchi (serves 4). The remaining mixture can be stored in an airtight container and used at a later date.

To make the gnocchi, heat a large saucepan with water and once boiling add in the potatoes. Boil until tender and then remove and allow to cool before peeling. Place the peeled potatoes in a food processor and process to create a smooth puree. If you don’t have a food processor this can be done using a stick blender or by hand using a potato masher. Transfer the puree to a bowl and add in the Teff flour mix and the remaining gnocchi ingredients. Use clean hands to knead the mixture together. If the dough is too sticky add a little more of the Teff flour mix but only one tablespoon at a time. Dust a baking tray lined with a clean, dry tea towel, with teff flour. Cut the dough into four portions and roll each portion on a lightly floured surface to make a 2cm-thick log. Using a floured knife cut the logs into 2cm pieces. Roll each piece into a ball and place on the lined tray. Make sure the gnocchi do not touch each other or they will stick together. Place a large saucepan over a medium high heat and half fill with water. Add a good pinch of salt to the water and bring to the boil. Place batches of the gnocchi into the salted water and cook for 2 minutes. Use a slotted spatula to remove the cooked gnocchi from the saucepan and place on a clean baking tray. Make sure a little of the water is kept in the tray to prevent them from sticking. Top with your choice of serving ideas from below.

Serving ideas: sauteed asparagus, peas, shaved pecorino and a good glug of olive oil;  a rich homemade tomato pasta sauce or a slow cooked lamb ragu

Recipe: German @shukbondi

Photography: Nikki To

Category

Mains

Tags
glutenfree, gnocchi, healthyfamily, howtocookteff, howtomakegnocchi, nutrition, recipes, seasonal, simplerecipes, sugarfree, teff, tefftribe, wholefoods
1 Comment
  • the only thing i’ve really made with teff flour was inejra for scooping up ethiopian yummies. a few years ago dan and i made a few of kittee’s ethiopian dishes and had some great success in making the inejra it was soooooo awesome! we do use teff flour in combination with other gluten-free flours, but haven’t used it on its own in a while. i’d love to see what you whip up with your teff flour. yay!

    February 12, 2016 at 6:31 am

Post a Comment