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

  • Believe I might be avoiding getting back into swing of
    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from

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.

No Comments

Post a Comment