Easter Recipes: Healthy Easter Treats

By Everybody Sport April 1, 2015

Easter is a great time to spend with the family and we are sure this weekend you will be indulging in a Sunday roast with an Easter egg or two for dessert. It is important to indulge once in a while, so we have some very yummy treats and of course some healthy versions too, for those of you who are counting calories!

Healthy Hot Cross Buns

Preparation Time – 20 minutes

Cooking Time – 20 minutes


  • 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



  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!

For the cake
  • 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)
For the frosting
  • 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.

Notes: Unsalted butter may be substituted for the coconut oil.

Recipe by Amy’s Healthy Baking

Sugar Cookie Easter Egg Nests

Okay, so this is a little treat but so fun for the kids to make and eat!
Serves: 24
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups sweetened shredded coconut
  • 72 egg shaped candies (I used 2 bags of mini Cadbury chocolate eggs)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt and mix them together and set aside.
  3. In the bowl of an electric mixer, cream together butter, sugar and oil on medium speed. Add the egg, vanilla extract, and almond extract.
  4. Gradually add the flour mixture to the wet ingredients, and mix on low speed until a dough is formed.
  5. Divide the dough into 24 standard sized greased muffin tin cups. Press the dough evenly into the bottom of each muffin tin well, and top with 1 tablespoon of coconut. Spread the coconut to the edges. It will shrink a bit as it bakes.
  6. Bake the cookie nests for 11-13 minutes. The coconut should be starting to brown.
  7. Allow the cookie nests to cool almost completely (about 10 minutes) before removing to a cooling rack. I think it helps to give the cookie nests a little “twist” to loosen them before removing.
  8. When they are completely cooled, place three egg candies in each one


Recipe by Lovelylittlekitchen

easter carrot cake

Photo by Lovely Little Kitchen