MY HEALTHY EASTER RECIPES

MY HEALTHY EASTER RECIPES

How can I be healthy at Easter?” is the big question I get asked at this time every year, so here are my favourite healthy Easter recipes. I’ve got you gluten-free chia hot cross buns, slow-roast lamb with a healthy twist and two choc-tastic alternatives to traditional Easter eggs! The full recipes are below for you, and here’s a little taster…

EASTER NESTS
Making these little eggs adds that extra special touch, and mine are free from dairy and refined sugar. I use desiccated coconut for a luxurious taste, then fill the eggs with crunchy pistachios for extra goodness.

EASTER CHOCOLATE BARK
I love making this as a gift for friends and family, and this year I’ll get Shay involved to top the chocolate with colourful freeze-dried raspberries.

PALEO CHIA HOT CROSS BUNS
Spiced with cinnamon, clementines and sultanas, my hot cross buns are made with chia seeds – the extra protein means that eating just one is really satisfying. What’s more, they’re gluten-, dairy- and grain-free.

HEALTHY SLOW ROAST LAMB WITH SALSA VERDE, PEAS AND BUTTER LETTUCE
Slow roast lamb is one of my all-time favourite dishes because it’s so tender and delicious. My recipe works with salsa verde, peas and butter lettuce, or you could add your own healthy twist with steamed spring greens and roast sweet potato.

Happy, healthy Easter!

healthy easter recipe chocolate nests

EASTER NESTS

INGREDIENTS:

Nests

120g good quality dark chocolate (I love Ombar)
1 tbsp honey
100g desiccated  coconut
4 tbsp almond milk

Eggs

110g cacao butter
2 tbsp honey
½ tsp vanilla extract
1 tsp freeze-dried raspberries
1 tsp finely chopped pistachios

DIRECTIONS

To make the nests: Melt the chocolate and honey together on a low heat, then add the desiccated coconut and milk and stir well. Pour the mixture into 8 cupcake cases to mould the nests. Leave to set in the fridge for 1 hour.
To make the eggs: Melt down the cacao butter with the honey on a low heat. Take off the heat and stir in the vanilla. Divide the mixture into two and place the raspberries in one and chopped pistachios in the other. Pour the mixture into the small egg moulds and refrigerate for 1 hour.
Place the eggs in the nests and sprinkle with more desiccated coconut.