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  • Simple but absolutely friggin all levels of delicious!!!! Had the
    4 days ago by brownpapernutrition Simple but absolutely friggin all levels of delicious!!!! Had the most amazing delivery from  @napolifoodwines  (not sponsored) who usually supply to restaurants so have it delivered to us was SUCH A TREAT. There was burrata, mozarella, parmigiano, pasta, olive oil, pizza and pasta flour, italian butter, provolone alllll sorts of goodies. So I popped them into an epic meal for us all to graze on. My pasta in the middle is easy and a crowd fave always - I used their kamut spaghetti (Kamut is a beautifully flavoured ancient grain). I'll pop the details for the pasta below so you
  • Were having a week without sandwiches in lunchboxes so Ive
    2 days ago by brownpapernutrition We're having a week without sandwiches in lunchboxes so I've popped what Jet will be (likely...we'll see how my baby brain goes come Thursday ha!) eating each day up on the blog. This was Monday - leftover schnitzel from Sunday night dinner (we had both chicken as the boys love it and cauliflower for me) with salad including cucumber and avocado. Recess - mandarin, lemon and honey jellies and capsicum. Also if you haven't done cauliflower schnitzel for your families yet it really is a must - kids in particular love it!
  • Created this beautiful Hazelnut Chocolate Cake with Nut Butter Frosting
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  • AD Hello Monday hello corn fritter taco!!!! New take on
    3 days ago by brownpapernutrition  #AD  Hello Monday, hello corn fritter taco!!!! New take on a juicy fave, just to mix up your Mexi feasting and making it meat free this Monday too. I simply grabbed a bag of the Macro Organic Frozen Corn Kernels and whipped the fritters together with red onion, capsicum, gluten free flour, milk , eggs and cori. Naturally served it up with a delicious tomato salsa tossed with thinly sliced baby spinach as a flavoursome change for lettuce, guac and all served in a gluten free tortilla too! Grab all the ingredients at  @woolworths_au  and make this asap my friends.

Savoury gluten free pumpkin bread

Beautiful pumpkins in season at present which has lead to an abundance of meals utilising this divine veg. I roasted our recent pumpkin from our delivery in different ways (with skin, without skin, smaller chunks and larger wedges) so I felt inspired to use it creatively and popped some into soup, some in crepes, some with eggs and had some leftover so it was mashed and made into this delicious bread! You can have it with sweet or savoury toppings, I just wrote savoury in the title as it does kind of look like a juicy banana bread which is typically sweet but it’s not.

I wasn’t planning to share this recipe so soon, however after teasing you all with the making of it on Instagram I had too many requests to ignore so here it is!

 

SAVOURY GLUTEN FREE PUMPKIN BREAD

Makes 1 loaf

Gluten free : Dairy Free : Vegetarian

2 cups mashed pumpkin

1 cup extra virgin olive oil

4 free range eggs

2 teaspoons apple cider vinegar

1 cup walnuts

1 cup buckwheat flour

1/4 cup arrowroot flour

2 teaspoons baking powder

1/2 teaspoon bicarb soda

Heat oven to 160C and line a large loaf tin (I used 25x12cm however if you have smaller and fill it higher just cook it a bit longer) with greaseproof paper. Pop mashed pumpkin, oil, eggs, apple cider vinegar and walnuts in a blender and blitz until creamy. Combine buckwheat and arrowroot flour, baking powder and bicarb soda in a bowl and mix, then add the pumpkin mix from the blender and mix until it all comes together. Pour into the lined tin and place in oven to bake for 60 minutes, then cover with foil and bake a further 30 minutes. Cool in tin, then slice and serve. Best stored in fridge, sliced and toasted with your favourite toppers – consensus has been PB and Banana for the win!

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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