Whether you’ve resisted all Easter temptations so far; have gorged on hot cross buns and chocolate or have perhaps eaten "just a few" of the eggs that you had intended to give to someone else, Easter is a tough time of year to lose weight, change habits (particularly those relating to sweet stuff) and make the best choices for reaching our health goals.
Well, I’m here to help!
Here are a few recipes that you CAN enjoy (still in moderation - let’s face it: they’re not vegetables) and not regret, this Easter:
HOT CROSS BUNS
I love a hot cross bun - warm, spicy, fruity deliciousness preferably dripping with butter and it’s been on my to-do list the last few years to make myself a healthier version of this Easter treasure. This year I finally did it and they were really good. They were also very popular in the office when I brought them in for the gang here to try!
200g whole meal spelt or whole-wheat flour
1 scoop of Vanilla Chai Wheyless
50g rolled oats
1 teaspoon ground cinnamon
1 pinch salt
1 teaspoon dried yeast
1/2 cup milk
1 tablespoon honey
1 teaspoon vanilla bean extract
1/4 cup macadamia nut oil
1 egg, lightly beaten
Plus ingredients for crosses*
- Preheat your oven to 160 degrees celsius.
- Mix the flour, Wheyless, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
- Warm the milk, vanilla and honey until slightly warm and then pour into the mixing bowl.
- Add the lightly beaten egg and oil.
- Mix the dough for about 6 minutes until smooth and elastic.
- Add sultanas and currants and mix through.
- Cover the bowl and leave the dough to double in size in a warm place for 1 hour.
- Knock back the dough and tip onto a floured board or bench and knead a little.
- Shape into 10 rolls and place them closely together on a tray.
- Cover lightly and allow them to rise for another 30 minutes or until they double in size.
- Brush with egg for a gloss. Make a paste with some additional flour and water and pipe crosses on the top before baking* (or make a cross with sliced apple or pipe a cross with dark chocolate after baking).
- Bake for 20 minutes until golden brown.
- Enjoy them warm, cool or toasted and topped with your favourite nut butter or even a bit of butter - cos it is Easter
* Alternatively, use apple slices or after baking, pipe crosses with melted dark chocolate.
GLUTEN FREE HOT CROSS BUNS
I also had a go at a gluten free option for those needing to exclude or reduce gluten. These didn’t last long here either!
2 3/4 cups ground almonds
1 scoop Vanilla Chai Wheyless
pinch sea salt
1/2 teaspoon bi-carb soda
1/4 cup macadamia oil
2 tablespoons honey
zest from 1 orange
1 teaspoon vanilla bean extract
50g chopped dark chocolate (plus extra for piping crosses after baking)
- Preheat oven to 160 degrees celsius
- Combine all the ingredients and mix well.
- Scoop or spoon out 14 small portions onto a baking tray (they do spread and mine turned out a bit more like Hot Cross Cookies - so you could bake them in muffin trays if you want a higher bun).
- Bake for 20 - 30 mins or until golden
- Cool and pipe chocolate crosses on the tops.
(Recipes were adapted from thehealthychef.com)
I’ve been the “Dessert Bringer” in my family for a number of years as I’ve always enjoyed baking and making special sweet treats for family get togethers but these days I really don’t want to be eating a lot of gooey cake and sweetness just for the sake of sweetness so I’ve been experimenting with creating healthier versions of some of my Family’s favourites.
My favourite Easter Eggs are the little ones with mixed flavours - I like the mint and strawberry ones, the eggs with crunchy bits in them and turkish delight eggs. I also love Rocky Road (so does my Dad and my Father-in-law) so I usually tote along a batch to Easter Family gatherings. This year I’ll be making and taking these instead:
WHEYLESS BLISS "EGGS"
1/4 cup mixed seeds (chia, pumpkin, sunflower, flax)
1/4 cup Wheyless flavour of choice (Chocolate or Choc Malt for a really chocolatey egg; Malted Caramel or Strawberries and Cream Wheyless for a caramel or strawberry hint. Iced Coffee would work as well for a mocha).
1 tablespoon cacao
2 tablespoons coconut oil
1 cup almonds
1 tablespoon honey or rice malt syrup
coconut for rolling
- Combine all ingredients in a food processor.
- Roll teaspoonfuls into balls or egg shapes and roll in coconut, chopped nuts or dip in melted dark chocolate.
- Store in refrigerator.
NB: If you don't have a food processor, you could use a ground seed mix and almond meal or blitz the seeds and almonds in a blender and then mix all ingredients together in a bowl.
- These are also delicious with a few drops of added essential oils. Peppermint oil makes delicious choc mint balls and adding wild orange oil makes jaffa flavoured balls or eggs.
- To make them Easter Egg Hunt Friendly, wrap them individually in coloured foil or cellophane.
200 dark chocolate (70% cocoa or more) melted
75g pack sugar free marshmallows
1 cup toasted shredded coconut
1/2 cup toasted slivered almonds
2 Wheyless Berry Foods Bars, chopped.
- Combine ingredients in a bowl
- Spread mixture into a lined lamington tray
- Refrigerate until firm
- Chop into chunky squares and enjoy.
Of course, if you think that you're just not much of a cook and all of this seems like far too much trouble, you can always satisfy your chocolate cravings with a Double Choc Wheyless and a Wheyless Dark Chocolate Bar and not feel at all deprived.
I wish you and your family a safe and very Happy Easter!