When you think of Easter, you think of food – chocolate, seafood, hot cross buns (though probably not all together). To help you celebrate the Easter holidays, we’ve rounded up a few of our favourite recipes.
Hot cross buffins
By Georgia Harding of Well Nourished
- 200 g wholemeal spelt flour (1½ cups) or if you’d prefer, white spelt will give a more commercial result
- 125 ml milk (½ cup)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 60 g butter, ghee or macadamia oil (¼ cup) melted
- 1 free-range or organic egg/s
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp lemon juice or vinegar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp vanilla -powder, extract or essence
- 80 g currants (½ cup) or sultanas or raisins (or a mixture) preferably preservative and vegetable oil free
For the glaze (optional)
- ½ tsp ground cinnamon
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 tsp water
Pastry crosses (also optional)
- 2 tbsp wholemeal spelt flour
Apple crosses (recommended)
- 1 apple/s -julienne (personally, I’m too lazy for crosses as they don’t improve the flavour at all). My recipe tester mum suggested cutting strips of apple for the crosses which I absolutely love and it tastes better too. Your call!
- Preheat your oven to 160℃/320℉ (fan-forced).
- Place your flour in a big bowl and make a well in the middle.
- In a blender or food processor, mix your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix melt your butter, 1 minute, temp 80, speed 4, then add the milk, sweetener, egg, rising agents, spices and mix 1 min, speed 5).
- Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).
- Add this to the flour and fold through gently until just combined. Don’t over mix it.
- For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. This is a great job for the kids.
- Alternatively, julienne apple to make quick, easy, delicious crosses.
- Spoon into the muffin cases and place your cross.
- For the glaze, mix all ingredients together.
- Bake for 15 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.
- Enjoy hot out of the oven or to reheat, toasted in a sandwich press.
- Store: Can be frozen in an airtight bag or container.
Carrot cupcakes (sugar free!)
Carrot Cake Mix:
- 2 ¼ cups plain flour
- 1 cup Lakanto Monkfruit Golden Sweetener
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 2 teaspoons ground cinnamon
- 1 cup canola oil
- 1 teaspoon vanilla essence
- 3 large eggs
- ½ cup chopped pecans
- ¾ cup milk
- 1 ½ cups grated carrot
Cream Cheese Icing:
- 1 cup cream cheese, softened.
- ½ cup Lakanto Monkfruit Classic Sweetener
- Preheat the oven to 180ºC fan forced. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
- Combine all the dry ingredients together in a bowl.
- Combine all the wet ingredients together in a separate bowl.
- Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
- Pour the mixture evenly across 12 cupcake cases.
- Bake for approx. 12-15 minutes.
- Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
- Allow the cupcakes to cool completely before icing with the cream cheese frosting.
Homemade Easter Eggs
By Sofie Van Kempen
Makes 12 // Prep time: 10 minutes // Set time: 30 minutes
WARNING! Making Easter Eggs isn’t for the feint hearted! I recommend mentally preparing yourself for this little adventure before you begin… you will still find chocolate in your hair a week after making them, you may throw a few things in the kitchen and resent Easter for a short moment but you will be pretty darn proud of yourself once you succeed. Patience is a virtue … and I surely don’t have it!
- 1 cup cocoa butter
- 1 cup raw cacao powder (loose cup)
- 1/3 cup raw honey
- 1 tsp vanilla bean paste/extract
- pinch sea salt
Optional: 1/4 cup nut butter or tahini can be added to the chocolate recipe to add creaminess to the consistency and also texture if you choose a crunchy nut butter option.
You can replace half the cacao butter with cold pressed coconut oil to make it more affordable – however it will melt easier at room temperature and you will have to keep it in the freezer.
- In a small – medium saucepan on low heat melt the cacao butter, honey, vanilla bean and salt, stirring to combine (or use double boiler method – I’m lazy!)
- Once melted and combined remove from heat and stir through the cacao powder ensuring there are no lumps (I use a fork or whisk). Continue to stir whilst mixture is coming to room temperature.
- Pour chocolate into each mould… I usually place the mould in the freezer tray and pour the chocolate in once it is in there (as transferring once full is a nightmare).
- Now let the chocolate set in the freezer for an hour or two.
- Now for the tricky part, making those halves whole. Remove the eggs from the freezer and while still hard, pop the egg halves out of the mould.
- Heat a fry pan on low heat and place one half of each egg onto the frypan to melt it. Then gently push the two halves together to make up the egg. Try to handle the eggs as little as possible as the more you touch them the more they will melt from body heat.
- Place the whole eggs back into the freezer. Even though the eggs should stay relatively stable at room temperature, it is best to store them in the fridge or freezer in the meantime.
- If you wish to fill your eggs with a caramel filling or bounty filling, check out Sophie’s website for filling ingredients & recipes!
Then, when Easter’s over and you’re up to your knees in chocolate, try one of our ideas for using it all up!