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  • Oat and coconut loaf from the loaf queen herself loooooove
    3 days ago by brownpapernutrition Oat and coconut loaf from the loaf queen herself loooooove this recipe it kind of reminds me of an Anzac Biscuit in a loaf??? Try! I’ve popped the recipe up - link in my bio. Love from the Snowy Mountains! Jacq xx
  • Good morning from the Snowy Mountains!!!  Currently road tripping
    4 days ago by brownpapernutrition Good morning from the Snowy Mountains!!! ⛰ Currently road tripping but after the 430am start we be there sooooon! ☕️ So excited to get on the mountain again and see my little man on a snow board for the first time. Meeting our fam there, be so rad to have that time together, ski our lil hearts out and eat big yummy meals at the end of the day before doing it all over again yewwwww. Packed some of the meals from  @brownpapereats  for us all too. Gah so excited !!!!! Have an awesome day y’all!!!!! Love Jacq
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    4 days ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog!  @australianeggs   #winterwarmers   #australianeggs   #sp 
  • When the peeps say MORE MEXICAN we deliver legit but
    2 days ago by brownpapernutrition When the peeps say MORE MEXICAN we deliver, legit, but to your doorstep!!!!  @brownpapereats  Orders close tonight for our delivery next Tuesday, now delivering to Sydney CBD!!! ON THE MENU THIS WEEK: HEAVENLY LENTIL LASAGNE (VEGETARIAN) CHICKPEA FELAFEL BALLS WITH BROCCOLI RICE AND TAHINI YOGHURT (VEGETARIAN ) THAI SWEET POTATO CURRY (VEGAN) ROAST PUMPKIN AND BLACK BEAN CHILLI NACHOS (VEGAN) CAULIFLOWER AND ROSEMARY FRITTATA (VEGETARIAN) MEXICAN SOUP (VEGAN) VEGAN RAINBOW LASAGNE (VEGAN) PUMPKIN AND BASIL FRITTATA (VEGETARIAN) TOMATO AND CARROT SOUP (VEGAN) Order via www.brownpapereats.com can’t wait to nourish you!!!
  • High up on the fave cookies list of all time!!!
    7 hours ago by brownpapernutrition High up on the fave cookies list of all time!!! Rosemary almond and chocolate - best combo Take about 5 minutes to whip together with simple ingredients on hand, taste amaaaaaazing Vegan, gluten free and the best lil treat - one of my pregnant besties devoured most of the batch I took over for a cuppa the other day so if not make them just for you make them for someone else and pass on a lil home cooked lovin. I posted this recipe a few back but will do so again in the comments below. Much love from the

HEALTHY PUMPKIN PIE

So, I’m evidently not American and Thanksgiving isn’t my celebration (we’re excitedly awaiting arrival of the big man with the white beard and red suit in our home…) but I was asked to produce a pumpkin pie of late and it is admittedly really delicious, so best this one be shared with you.

One other thing I am most definitely not, is a baker. But, I’ve figured out some super simple ways to do pastry and this pumpkin pie is testament to that. A lot of traditional recipes call for blind baking and the pastry can be really tricky with keeping the butter short etc, so I stick to things I feel I can do with ease rather than cursing my way through the experience. Anyone else get like that? Takes ALL the fun out of cooking indeed.

The crust is essentially nuts, seeds (quinoa flakes you say? Yep… quinoa is a seed) and fruit with some coconut oil to provide the extra binding. I am completely in love with using oats and quinoa flakes in my pastries/tarts/pies at the moment because they give it oomph in texture flavour and nutrition. Whilst the recipe calls for baking if for any reason you were without le oven, you could easily pop this on in the freezer to set and then pour in the filling, set in the fridge for a couple of hours and then serve.

For now – tuck in…

PUMPKIN PIE WITH QUINOA CRUST

GF : DF : SF

Serves 10

CRUST:

1/3 cup (100g) medjool dates, seeds removed

1/3 cup (85g) dry figs

1 cup (80g) quinoa flakes

1/2 cup (70g) walnuts

1/2 teaspoon cinnamon

pinch sea salt

3 tablespoons coconut oil, melted

FILLING:

1 cup pumpkin puree

1 cup coconut cream

3/4 cup maple syrup

1/2 cup coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

pinch sea salt

1 teaspoon ground turmeric

1/2 cup chopped pecans

Optional: ground cinnamon or cacao nibs to sprinkle over the top before serving

For the crust.

Preheat oven to 180C. Combine all ingredients in a food processor and blitz until it becomes a crumb. Press into a 25cm diameter tart tin with removable base, prick tart crust with a skewer a few times and bake for 20 minutes at 180C. Allow to cool completely before adding filling.

For the filling:

Combine all ingredients in the bowl of a mixer or large bowl and whisk to combine well. Pour into cooked and cooled tart crust, then set in fridge for 2 hours. Sprinkle chopped pecans over the top of the tart before serving.

Store in fridge up to 1 week.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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