5 Healthy Easter Recipes

Here are a few of my favourite Easter recipes so you can indulge and honour your health at the same time. Making a healthy Easter desserts and snacks doesn't have to be complicated, and the results are absolutely delicious.

Below you will find:

1. Pear & Nutmeg Cake

2. Healthy Hot Cross Buns

3. EASTER Chocolate Cake

4. Guilt-free Chocolate

5. Nut-free Bliss Balls

Enjoy and Happy Easter! Mel xo

INGREDIENTS

• 3 medium pears, pealed, cored and finely sliced

• 1 cup desiccated coconut

• 3 cups almond meal

• 1/2 cup rapadura sugar

• 1/2 cup rice malt syrup

• 150g butter

• 4 free range eggs

• 1 teaspoon ground nutmeg

METHOD

1. Preheat oven to 170 degrees and line 24cm round spring form tin with baking paper.

2. Combine, almond meal, coconut and rapadura sugar in a large bowl.

3. In a separate bowl, whisk together eggs, nutmeg, rice malt syrup until slightly frothy, whisk in melted butter.

4. Add to dry mix and combine, pour half batter into prepared tin.

5. Top with half the pears and then pour over remaining batter.

6. Top with remaining pears and and bake for 50 minutes or until cooked through.

INGREDIENTS

• 185 g emmer or spelt flour

• 1 teaspoons ground cinnamon

• ½ teaspoon sea salt

• grated zest of 1 orange

• 5g fresh yeast or 1/2 sachet 5 g dried yeast

• 125 ml milk (your choice)

• 1 tablespoons rice malt syrup

• 50 ml extra virgin olive oil

• 1 organic eggs

• 1/2 cup organic sultanas

Egg Wash

• 1 egg

• 2 tablespoons milk

Flour Paste

• 1/2 cup flour

• 1/3 cup water (approx)

METHOD

1. Warm milk for 10 seconds in the microwave, add half the milk with yeast and allow to bloom.

2. Combine flour, yeast mixture, remaining milk, rice malt syrup, egg, cinnamon, orange zest and salt into the bowl of your bench top mixer, using dough hook combine at low speed.

3. Slowly add oil and raisins, increase speed and mix for approx 8 minutes until dough is smooth. Alternatively combine by hand and knead for approx 10 minutes.

4. Cover the dough and allow to rest at room temperature for 1 hour then place dough in the fridge overnight.

5. The next day divide dough into 12 small size portions and place in bread tin, leave to prove in a warm place for 2 hours.

6. Preheat oven to 180 degrees. In a small bowl place flour and gradually stir in enough water to form a smooth paste. Place in piping bag or plastic bag with one corner cut off and pip crosses on the buns.

7. Combine egg and milk, brush top of the buns with this egg wash.

8. Bake for 35 – 40 minutes or until golden and baked through. Serve with organic butter.

INGREDIENTS

• 2 1/2 almond meal

• 1/3 cup cacao powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3 free range eggs

• 1/2 cup olive oil

• 1/2 cup milk of choice

• 1/2 cup rapadura sugar

Chocolate sauce

• 10 organic cacao butter melts

• 1/2 cup of raw cacao

• 2-3 tablespoons rice malt syrup

• 2 tablespoons coconut oil

• 1 tablespoon smooth almond butter

• pinch of salt

Strawberries to garnish

METHOD

1. Preheat oven to 160 degrees, line round 20cm spring form tin with baking paper, grease sides with butter and dust with cacao powder.

2. Combine almond meal, cacao powder, rapadura sugar, baking powder and baking soda into a bowl.

3. Add eggs, olive oil and milk and combine well.

4. Bake for 50 minutes or until just cooked through.

5. Add chocolate sauce ingredients into a small saucepan and melt on a low heat, alternatively melt in microwave.

6. Pour sauce over cake and top with strawberries.

INGREDIENTS

• 10 organic cacao butter melts

• 1/2 cup raw cacao powder

• 2-3 tablespoons rice malt syrup

• 2 tablespoons coconut oil

• 1 tablespoon smooth peanut or almond butter

• pinch of salt

Filling options:

2-4 drops of peppermint or orange essential oils

roasted nuts e.g. almonds, peanuts, pistachios,

shredded coconut

METHOD

1. To make chocolate, add cacao melts, cacao powder, salt, coconut oil, peanut butter & rice malt syrup into a small saucepan and melt on a low heat, alternatively melt in microwave.

2. Pour half the mixture into the Easter egg molds or lined cupcake tin.

3. Add preferred fillings and top with extra chocolate.

4. Place in the fridge to set completely.

INGREDIENTS

• 1 cup dates, pitted & soaked in hot water for 15 minutes to soften

• 1 tablespoon coconut oil

• 1 tablespoon rice malt syrup

• 1 cup sunflower seeds

• 1 cup pumpkin seeds

• 2 tablespoons cacao

• Pinch of salt

• Unsweetened desiccated coconut for coating

METHOD

1. Place pumpkin seeds and sunflower seeds into food processor and blend until nuts are finely chopped.

2. Add remaining ingredients and blend until smooth 5 - 8 minutes.

3. Using wet hands roll mixture into balls, if the mixture feels a bit a dry add a little water.

4. Roll the balls in desiccated coconut and refrigerate until ready to serve.

Thanks for your continued support! To find out more about my services and if I can help you book a complimentary call here. xo