Healthy Easter Recipes

With Easter approaching soon, many parents of children following a healthy diet are starting to worry about the unavoidable impact of the candies and cakes in those adorable Easter baskets.

Today, I’m here to give you a way out! 

Because the truth is…

Easter doesn’t have to be stressful. And it doesn’t have to be full of gluten, dairy, soy, artificial flavors and colorings, and other nasties either. 

Children can still have a great time at Easter without eating way too much sugar and other terrible ingredients. 

Here are some ways many families I work with make Easter fun and healthy!

To help with that, I’ve created TWO printable Easter candy recipes! Click below to grab them!!

Homemade Marzipan

Ingredients:

• 2 cups almond flour
• 1 egg (beaten) or 2 tablespoons of water
• 2/3 cup powdered sweetener (erythritol, stevia, monks fruit)
• 2 teaspoons pure almond extract
• 1 teaspoons pure vanilla extract

Instructions:

1. Put all ingredients in a food processor and blend until a dough ball forms. Alternatively, knead with your hands until smooth.
2. Taste and increase sweetener if required.
3. Store in the fridge.

For Marzipan Candy

Roll marzipan into small balls, squares, or other shapes and dip them in melted chocolate to make marzipan chocolates. Roll and coat them with cocoa powder, chopped nuts, or coconut flakes.

* CLICK HERE for a printable version of the recipe.

Easter Cup Cakes

Ingredients:

• 65 g coconut sugar
• 120 ml non-dairy spread
• 1 large flax egg, or egg (see notes)
• 170 g almond milk
• 1 1/2 teaspoons pure vanilla extract
• 55 g all-purpose flour, gluten-free mix
• 2 tablespoons ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon Himalayan salt
• 2 medium carrots, (grated)
• 75 g raisins

Instructions:

1. Preheat the oven to 176C and spray your muffin pan generously or line with foil liners.
2. In a large bowl with a hand mixer or the bowl of a stand mixer, cream the brown sugar and non-dairy spread.
3. Add the flax-egg, rice milk, and vanilla into the creamed butter and sugar. Mix on medium speed, pausing to scrape the sides until the mixture is combined.
4. In a medium bowl, combine the gluten-free flour, flax meal, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and mix at medium-low speed.
5. Once combined, add the grated carrot and raisins and fold to combine.
6. Scoop the batter into the muffin pan.
7. Bake the muffins for 12 to 15 minutes until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool down to room temperature.

Notes:

A flax egg is an egg substitute made using ground flaxseed. To make it, mix 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small bowl. Wait for 5 minutes until a gel-like substance forms, and add it to the recipe. If your all-purpose gluten-free flour does not have xanthan gum listed in the ingredients, I recommend you add ¼ teaspoon of xanthan gum to the dry ingredients before mixing.

Avocado Buttercream Frosting

Ingredients:

• stick butter or melt (Vegan Butter)
• 3 cups powdered sweetener (erythritol, stevia, monks fruit)
• 1 teaspoon water
• 1/2 avocado (peeled)

Instructions:

1. To make the frosting, soften the butter stick slightly
2. Puree the avocado in a blender until it’s smooth. Avocado has an understated flavor, so it won’t dominate the dish.
3. Blend butter together with the other frosting ingredients until you get a thick, creamy, green frosting.
4. Allow the cupcakes to cool and using a pastry bag, frost the cooled cupcakes. Top with naturally colored marzipan carrots to finish. I explain in detail how to make them with natural food coloring in the printable version of the marzipan recipe.

* CLICK HERE for a printable version of the recipe.

Need More Inspiration on How to Make Easter Healthy Yet Fun?

Discover some of my preferred blogs and videos on navigating holidays like Easter with your child, aiming to prevent a flare-up or worsening of symptoms.