Easter Recipes: Healthy Easter Treats

Ingredients

• 150g almond flour
• 150g light spelt flour
• 1tsp bicarbonate of soda
• 60ml macadamia nut oil
• 2 medium eggs, beaten
• Zest from one orange
• 6 drops liquid Stevia
• ½ tsp ground cinnamon
• ¼ tsp ground cloves or allspice
• 50g currant or raisins
• Pinch of sea salt

Method

1. In a jug, combine the beaten eggs with the oil and liquid Stevia.
2. Make a well in the middle of the dry ingredients in a large bowl and pour in the wet ingredients.  Mix all the ingredients into the centre slowly in order to avoid getting a lumpy mixture.  Add the orange zest and currants.
3. Finish combining the mixture with your hands to form a dough.
4. Kneed the dough so that it is smooth and elastic. This should take approximately 6 minutes.
5. Transfer the dough onto a floured surface and divide into 10 equally sized portions.
6. Mould each portion into a round bun and place on a baking tray.  Ensure you leave enough space in between each bun for it to expand during the cooking process.
7. Using a knife score a cross on each bun.
8. Cook for 15 to 20 minutes in oven at 200C until golden brown.
9. Take out of the oven and place on a wire cooling rack.
10. Glaze with a drop of liquid Stevia mixed with water before they are cool.

Recipe from Perfect Easter Treats, published online by Diabetes.co.uk

Carrots aren’t just for bunnies!

• 1 ½ c whole wheat flour (measured correctly)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp coconut oil, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ c maple syrup
• ¼ c plain nonfat Greek yogurt
• ¼ c nonfat milk
• 2 c freshly grated carrots (about 3 medium)

• 8 oz nonfat ricotta cheese
• 3 tbsp plain nonfat Greek yogurt
• 2 tbsp agave
• 1 tsp vanilla extract

1. Preheat the oven to 350°F, and coat a 9”-square baking pan with nonstick cooking spray.
2. To prepare the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and Greek yogurt, thoroughly mixing until no large clumps remain. Alternate between adding the flour mixture and milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Fold in the carrots.
3. Spread the batter into the prepared pan, and bake at 350°F for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before turning out onto a wire rack. Cool completely to room temperature before frosting.
4. To prepare the frosting, stir together the ricotta cheese, Greek yogurt, agave, and vanilla in a medium bowl. Spread on top of the cooled cake. Let the frosting set for 1-2 hours before slicing and serving.