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    4 days ago by brownpapernutrition You don’t need extra time on your hands to create epic brekkies, you just need qual ingredients and some of your own personal touch. This overnight oats sesh I soaked the oats in coconut kefir  @remedydrinks  and then topped with coyo and fruits the next morn. Deeeeeelicious and satisfied without a wink of a hunger pang until lunch, not to mention upping the gut lovin fermented food ante with the kefir. Going to post lots more pantry love recipes in days coming friends - this one I’ve written and popped on  @remedydrinks  blog  #remedynutritionist  by gorgeous  @sallyoneilstylist  with my fave
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Rosy vanilla wholefoods slice to celebrate the launch of Schmidt’s Naturals

Our home has slowly transitioned to more plant based foods over the past couple of years, and more natural approaches to body, skin and home care too. I (try to!) do my best to create a holistic lifestyle for myself and the fam, so today I’m taking ingredient inspiration from one natural product into the next, and look yes I know deodorant may seem left of field to then think about in the context of food BUT Schmidt’s Naturals includes beautiful, mineral and plant based ingredients such as coconut, vanilla and rose in their formulations and I thought that was a pretty wonderful inspo for something of a similar nature in the kitchen.

I’ll be packing these snacks and Schmidts Rose and Vanilla Deodorant in my hospital (and everywhere) bag in the weeks to come. 

WATCH THE FULL IGTV VIDEO of making this delicious slice HERE. 

 

This is a partnered post with @schmidtsnaturals all thoughts and opinions expressed are the author’s own. 

ROSY VANILLA WHOLEFOODS SLICE

Makes 24 pieces

Gluten free : Dairy Free : Vegan

1 cup raw cashews

1 cup raw macadamias

1 cup desiccated coconut

1 tablespoons vanilla extract

3 tablespoons rice malt syrup

3 tablespoons coconut oil

1 cup raspberries (can be frozen and defrosted)

In a high speed food processor combine cashews and macadamias and blitz to a crumb. Add desiccated coconut, vanilla, rice malt, coconut oil, and raspberries and blitz until lovely rose tinted pink dough. Line a 14x24cm loaf tin or baking dish with greaseproof paper, pour mixture into tin and smooth over the top with a spatula. Place in freezer to set for 2-3 hours, slice and serve. Best served from freezer. Keeps up to 4 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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