8 Healthy Easter Recipes To Make With Your Kids
Image via The Floured Kitchen
There’s something a bit magical about Easter. The traditions, the Easter crafts, the chocolate, the long weekend. What better way to spend it than by cooking up some treats? Nothing beats waking up to freshly baked hot cross buns on Easter Sunday, and your kids will love spending some quality time with you in the kitchen.
Here are some healthy alternatives to traditional Easter recipes to try…
Hot Cross Buns
Image via Healthy Chef
If you’re going to do some cooking over the Easter weekend with the kids, you simply cannot go past making hot cross buns. It would be rude not to! Plus, these hot cross buns are high in fibre, made on wholemeal spelt, and purely delicious. Start the recipe the day before you need them and make a double batch because they won’t last long!
- 320g wholemeal spelt flour
- 50g rye flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp sea salt
- zest of 1 orange
- 10g fresh yeast or 1 sachet 5g dried yeast
- 250ml milk
- 2 tbsp raw honey
- 1 tsp vanilla paste
- 150ml extra virgin olive oil
- 2 eggs
- 300g raisins or sultanas
- 100g dried chopped apricots
- melted dark or white chocolate for crosses
- Combine the flours, yeast, honey, milk, eggs, orange zest, vanilla and salt into the bowl of your bench top mixer.
- Mix with a dough hook at low speed until combined then increase the speed to medium and mix for about 8 minutes or until smooth.
- Add the oil slowly, a little at a time until it is all incorporated into the dough. Take your time and don’t add too much at once.
- Add the raisins and apricots and mix gently until just mixed in. Turn off your mixer and remove the bowl.
- Cover your bowl with plastic wrap and allow to rest at room temperature for about 1 hour.
- Place the dough in the fridge overnight to rest and develop for a further 12 hours. This dough is quite sturdy, so if you go over 12 hours, that’s ok, as long as you cook the dough the following day. Resting also loosens the dough so you end up with a light and fluffy hot cross bun.
- Divide dough into 24 even size portions.
- Leave to prove in a warm place for about 2 hours. They should at least double in size.
- Preheat oven to 180 C.
- Make an egg wash using 1 whole egg and 2 tablespoons of milk.
- Brush tops of the buns with egg wash.
- Bake for 35 – 40 minutes or until golden and baked through.
- Cool slightly.
- Melt chocolate then pipe over the buns before serving. Enjoy.
Coconut Macaroon Nests
Image via Stacey Clare
Free of refined sugar, these quick to make macaroons are gluten and dairy free. Packed with immune-boosting and easily-digestible powerhouses, coconut, and maple syrup. The kids will love making them and they make cute centrepieces if you’re having people for Easter lunch.
- 1 cup desiccated coconut
- 1 cup shredded coconut
- 4 large egg whites
- 4 tbsp maple syrup
- 1 tbsp vanilla bean paste
- 125g bag mini chocolate eggs
- Place all ingredients in a large bowl. Stir until well combined. Cover and place in the fridge for 30 minutes to set.
- Preheat oven to 170°C and line a baking tray with baking paper. Place a heaped dessert spoon of macaroon mixture on the tray. Using your hands, form a nest shape, being sure to create a well in the middle. Repeat process until all nests are formed. Bake for approximately 15 minutes or until golden brown.
- Allow the nests to cool on the tray before adding the mini eggs to the centre.
Chocolate Hot Cross Buns
Image via The Floured Kitchen
Chocolate chip hot cross buns sure are tasty, but most store-bought ones contain more than five teaspoons of sugar per bun! In this chocolate hot cross bun recipe, you can still have the super yummy taste but with only ½ teaspoon of fructose-free sweetener. And yes, the yeast will still rise without the sugar.
- 1 tbsp dried instant yeast
- 1 tsp rice malt syrup
- 4 3/4 cups white spelt flour
- 1 1/4 cup full-fat milk, lukewarm (not too hot or it will kill the yeast)
- 1 tsp sea salt
- 1 tbsp stevia granules
- 60g butter, at room temperature
- 1 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1 egg, lightly beaten
- 50g 85-90% dark chocolate, chopped finely.
- 2 tsp rice malt syrup
- 1 tbsp boiling water
- Add yeast, 1 tablespoon spelt flour, warm milk and 1 teaspoon of rice malt syrup into a mixing bowl. Mix well. Cover your bowl and allow to stand in a warm place for 15 minutes until mixture is frothy.
- Sift 4 cups of spelt flour, salt, stevia and spices into a large bowl and toss to combine. Add in the butter and rub into flour mixture with your fingers until combined.
- Once the yeast mixture is frothy, add into the flour mix with the whisked egg. Stir to combine. Add in the chocolate pieces then fold through. Cover the bowl again and allow to stand in a warm place for 40 minutes or until the dough has almost doubled in size.
- Preheat oven to 200°C.
- Punch dough down, turn onto a floured surface, and knead well until dough is smooth and elastic. Cut into 3 equal pieces then cut each piece into 5. Knead each into round shape.
- Place buns into lightly greased tin, allowing rooms for the buns to expand in the oven. Cover and again allow to stand for 10-15 minutes in a warm place or until the buns have expanded.
- To make the crosses, sift ½ cup of spelt flour into a bowl and add 1/4 cup of water. Mix to form a paste. Fill a small ziplock bag and then cut a hole across the corner. Use this to pipe crosses onto the top of each bun.
- Bake for 20 minutes.
- Meanwhile, combine the rice malt syrup with boiling water. Once hot cross buns have cooked, remove from the oven and immediately brush with glaze. Serve buns warm with a generous slather of butter.
Superfood Easter Eggs
Image via Kidspot
Offering the same appealing colours as mini eggs, these superfood Easter eggs are a great alternative to their sugary, packed with additives and unhealthy dyes alternatives. They look the part and taste great, meaning you and your kids can enjoy a guilt-free Easter.
- 1/4 cup coconut oil
- 2 tbsp almond milk
- 1 tbsp raw honey
- 2 cup shredded coconut
- ¼ tsp superfood (use a range of superfoods to vary your colours – ground turmeric for yellow, beetroot powder for pink and wheatgrass powder or matcha for green)
- Optional: 1-2 drops of good quality essential oils, such as peppermint, lemon or wild orange
- In your high speed blender, add all ingredients in the order listed.
- Pulse 8-10 times until mixtures holds together, scraping down the sides of the blender if necessary.
- Divide mixture evenly between 3 small bowls. Colour each bowl with a superfood, mixing well with a spoon or spatula.
- Roll ½ teaspoon of mixture into mini egg shapes.
- Refrigerate eggs for 20 minutes until firm. Eggs will keep in an airtight container in the fridge for one week.
Allergy Friendly Carrot Cake
Image via Kidspot
Carrot cake is something that should always be made with love. A favourite of most cake-lovers, your guests will love this carrot cake, especially when they know the kids helped you make it. Better yet, with a few simple adjustments, it’s nut free, gluten free and vegan, meaning everyone can enjoy it!
- 6 medjool dates (pitted)
- 1/4 cup sultanas
- 1/4 cup boiling water
- 2 cup carrot (peeled, chopped)
- 1 cup Teff flour
- 1/2 cup coconut oil (melted)
- 1/2 cup rice milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 g nutmeg
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tbsp lemon juice
- 1/4 cup Teff grain/seeds (optional)
- Preheat oven to 165°C fan forced. Grease or line a cake tin of choice and set aside.
- Place dates and raisins in a small heatproof bowl and cover with 1/2 cup of boiling water. Soak for 20 minutes until tender, reserving water. Do not drain.
- In your Vitamix or high speed blender, add carrots and pulse 10 times to chop carrots into smaller pieces.
- Add dates, raisins and the 1/2 cup of soaking water to your blender. Add Teff flour, melted coconut oil, almond milk and spices. Pulse 8-10 times to well combine.
- If using, add Teff Grain/Seeds to blender.
- Add salt, baking soda and lemon juice and pulse 2 or 3 times to combine.
- Using a spatula if needed, pour mixture into your cake tin.
- Bake for 35-40 minutes until cake springs back to the touch.
- Serve with fruit and dairy free ice cream for dessert or add a bit of whipped coconut cream.
Raw Chocolate Easter Nests
Image via Well Nourished
Looking just like child-friendly chocolate crackles, these raw chocolate Easter nests make a super cute dessert idea. Made from noodles, marshmallow and chocolate, they may not be super healthy, but they’re a better alternative to what you might find in the shop. Pop a little Lindt bunny in the centre and all your guests will be saying, “awww”. Alternatively, you could fill your nests with a small chocolate Easter egg or cashew nut cream and berries.
- 300 g slivered almonds, toasted
- 2 cups shredded coconut, toasted
- 1 cup almond or hazelnut meal
- 1 cup raw cacao butter or raw, extra virgin coconut oil (or a combination of both), melted
- 30g cacao powder
- 2-6 tbsp maple syrup
- In a small pot, add cacao powder and maple syrup to cacao butter or oil. Mix until well combined.
- Combine the toasted almonds and coconut and nut meal in a bowl. Add the raw chocolate and stir until well combined.
- Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.
- Place in the freezer to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.
Lemon & Lime Bunny Tails
Image via Babyology
Lemon and lime bunny tails are a fun alternative to regular bliss balls, putting an Easter spin on things. Pop some in a ziplock bag and have your kids give them away as Easter gifts.
- 1 cup oats or quinoa flakes
- ½ cup coconut butter
- ¼ cup maple syrup
- 1 tbsp vanilla extract
- 2 limes, zested
- 1 lemon, zested
- 1 cup shredded coconut
- Place oats or quinoa flakes in a food processor and pulse until they reach the consistency of a fine meal.
- Add remaining ingredients (excluding shredded coconut) and pulse again until the mixture comes together as a dough.
- Scatter shredded coconut on a large plate. Scoop spoonfuls of mixture and roll into small balls (bunny tails), rolling each in shredded coconut until well coated. Pop onto a tray lined with baking paper and refrigerate until firm.
Chocolate Coated Strawberries
Image via Eat Pray Workout
If you don’t have time to cook up a storm but you still want a healthy way to indulge this Easter, try covering some strawberries with chocolate. Amy Darcy from Eat Pray Workout has all the tips for making chocolate covered strawberries and you won’t believe how cute they can look. Check out Amy’s Healthy Easter Basket, the cutest centrepiece you ever did see!
- 100g melting chocolate
- 250 gram punnet of strawberries
- Melt the chocolate in a heatproof bowl in the microwave on low until melted.
- Wash the strawberries and pat dry with paper towel.
- Dip the strawberries in the chocolate and lay flat on a baking tray to set.
- Refrigerate and serve.
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