Bunnies and baking, healthy Easter recipes
For the last few months it seems that Easter themed items have been hopping into the shops and there have been far too many guilt inducing chocolate temptations since the beginning of the year! Try some of our healthy baking swaps to make your own sweet treats without as much of the indulgence.
Here is a recipe for a much healthier carrot cake – keeping the Easter theme nicely.
For the carrot cake mixture:
125 grams almond flour
16 grams coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
75 grams coconut oil, melted
100 grams honey
2 teaspoons vanilla
50 grams finely grated carrots
For the cream cheese frosting:
60 grams low fat cream cheese
2 teaspoons honey or UMF 5+ Manuka honey for a healthy bonus
1 1/2 teaspoons vanilla
A dash of salt
Preheat the oven to 175°C.
In a medium bowl, mix together the dry ingredients and set aside. Then in a large bowl, mix together the eggs, oil, honey, and vanilla. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Pour in the cake batter into a lined cake tin and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean. Once baked, let the cake cool for 5 minutes in the tin and then remove to a wire rack to cool completely. Do not try to frost the cake until it is completely cool – the mixture will melt and look messy!
For the cream cheese frosting, mix everything together until thoroughly combined. Spread a thin layer on top of the cake. If you are looking for more coverage, add more cream cheese to the mixture. Decorate as you wish. Classic carrot cakes tend to have spinkled walnuts.
Bitesized Easter Eggs
Make your own Easter eggs without the refined sugar and dairy with a tasty nutty centre!
For the chocolate coating
4 tbsp raw cacao powder
4 tbsp coconut oil
2 tbsp honey
Gently warm the coconut oil in a saucepan until it starts to soften and melt. You don't want it to be completely liquid, just runny enough to mix in with the cacao powder. Mix the cacao powder and coconut oil until well combined. Stir in the honey. The mixture should be liquid enough to use as a dipping chocolate, but not so runny that it pours off of a spoon. If it is too thick to use for dipping, add a small amount of coconut oil and warm through on a low heat until consistency is achieved.
For the centre
350g of smooth raw peanut butter
8 Medjool dates
1½ tbsp honey
1 tbsp coconut oil
¼ tsp salt
1 tbsp coconut flour
Add the peanut butter to a high powered blender or food processor. Add the dates, one at a time, and process together with the peanut butter until smooth. Add in the honey, coconut oil, and salt and process until blended. Manually stir in the coconut flour until well combined. Mixture should be very thick.
Scoop out even portions of the mixture onto a non-stick mat or parchment lined baking sheet. To keep portions even, half the mixture and half again repeatedly until you make 12 portions. Roll each portion into a smooth egg shape then place in the freezer for 30 minutes.
Dip each egg into the chocolate coating. Spoon the coating over the top of the egg, making sure that it is completely covered in the coating. Tap off excess chocolate and place back on the lined baking sheet. Because the eggs are so cold, the chocolate should harden almost immediately. Repeat with remaining eggs. Store in the refrigerator until serving.