Jacqueline Alwill

Brown Paper Nutrition

This week I have the absolute pleasure of introducing you to my gorgeous friend, fellow nutritionist and master-chef in the Brown Paper Kitchen, Sarina Dalbora. I met Sarina years ago studying Nutritional Medicine and have been fortunate enough to have her as a friend in my life and in the past year or so as an incredibly valuable part of The Brown Paper Bag.

Every time Sarina steps into the kitchen there is magic created- truly there is. She has a unique understanding of food from her days as a fully trained chef and restaurant owner, and combined with her insane knowledge in nutrition, well need I say more!?!?!

So we’re having a month of Friday Cake Fest (#fridaycakefest) and I’ve asked Sarina to kick it off for us. When she rocked up the other day with these little numbers we were blown away. They’re deliciously sweet from orange and sweet potato, and the sweet potato combo with almond meal makes them incredibly moist and scrumptious.

The nutrition highlight in these cakes is SWEET POTATO, which we love because it’s:
+ rich in beta-carotene and anthocyanins which work to reduce the effect of free radical damage on our cells
+ a low GI starchy vegetable – great for those looking to include a quality source of carbohydrate in their meals to sustain their energy
+ DIVERSE in both sweet and savoury dishes – you just have to be creative in using it as you’ll see below.

Now, without further ado may I introduce you to Sarina’s magic…a wonderful recipe of delicious health to share with those around you. Heaven.

Enjoy… J x


GF : DF : SF :

Makes: 6 – 8

2 Oranges
1 Sweet Potato (medium size)grated
225g Almond Meal
55g Cacao powder
1 Tbsp baking powder
Pinch of Salt
70 ml honey / maple syrup
2 Eggs
85g Butter / coconut oil (melted)
½ cup of Coconut Flour
1/3 cup of milk (dairy or nut milk)

Garnish : chopped almonds and finely sliced orange

Preheat oven to 200C
Line muffin tray with 6/ 8 paper cases
Finely grate the rind from the oranges and squeeze the juice, add this to the almond meal, cacao powder, baking powder, salt, coconut flour and grated sweet potato.
Beat eggs, honey and milk together , add to Almond meal mixture together with the melted butter.
Spoon mixture into prepared muffin tray. Bake for approximately 40mins, until firm to touch. Leave muffins in tin for 5 minutes then transfer to a wire rack and leave to cool.
Top with cashew butter, cacao coconut ganache (recipe below) or make a cacao icing with Cacao powder and maple syrup.

1/3 cup coconut oil
1/2 cup cocoonut milk
1 tablespoons vanilla essence
3 tablespoons maple syrup
1/3 cup raw cacao powder

Combine coconut oil, coconut milk, vanilla and maple syrup in a small saucepan, melt over a low heat, whisking frequently.
Remove from heat and whisk in raw cacao powder.
Allow to cool a few minutes before drizzling over the top of the cakes.

Can be stored in the fridge 2-3 days.