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  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    21 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • Happy Monday friends!!!! I made this platter for my family
    4 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Our fridge isnt always stocked to the brim in fact
    7 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • So Ive just convinced Jet that brussel sprouts are IN
    1 week ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy

STICKY DATE PUDDING

Given the weather in Sydney has decided to return to Winter, it feels juuuuuuust the right time to enjoy a little dessert treat that reflects the wintery feel too. Sticky Date Pudding fits the brief.

My variation takes away the intense sweetness that usually features in sticky date pudd from brown sugar and uses the delicious nourishing properties of the dates and a touch of coconut sugar, with a yummy maple cream drizzled over the top.

This recipe has won a few hearts, and stomachs…over to you to do the same this weekend. Whilst it’s cold and rainy and all…

Enjoy,

J x

STICKY DATE PUDDINGS

GF : DF : SF : V

Serves 4

1 cup pitted dates
½ cup water
½ teaspoons bicarb soda
2 tablespoons coconut oil, melted
2 eggs
2 tablespoons coconut sugar
½ almond meal
½ cup brown rice flour

Sauce:
1 cup coconut cream
¼ cup maple syrup

Preheat oven to 160C and line 4 cupcake tins with cases or small square pieces of greaseproof paper.
Bring dates and water to the boil, then take off heat, stir in bicarb soda, allow to cool, then mash the dates into smaller pieces.
In a large mixing bowl, which together coconut oil, eggs, coconut sugar, almond meal and brown rice flour, then add the mashed dates.
Spoon mixture into cases then place the tin into a larger baking tray and pour water around the tray. There should be enough water to come about half way up around the outside of the tins.
Bake in the oven for 20 minutes.
Whilst baking, prepare the maple cream by gently heating the coconut cream on the stove and whisking in maple syrup.
To serve, remove the papers from sticky date cakes and place in bowls, top with maple cream and serve.

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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