Easter is fast approaching which means there is a LOT of chocolate everywhere you look! We know it’s so tempting to grab some choccies during the holidays. Below are a few healthy recipes you can add into the mix while still enjoying a chocolate egg or two. These were made and ‘tested’ by our very our PCYC Lang Park team and YUM! 🙂
Bunny Lover Carrot and Banana Muffins
Serves 6
Ingredients
1 Banana, mashed
1 Carrot, grated
1 cup whole meal self-rising flour
1/3 cup organic low-fat milk
1 Egg
2 Tbps honey
Paper cases and Easter toothpicks to decorate
Directions
Pre-heat oven to 180 degrees or 160 degrees fan-forced and line cupcake tins with paper cases.
Combine banana, egg, milk, and honey in a bowl.
Add self-rising flour and carrot to the bowl and fold.
Place muffin mixture to the cupcake tins, and place in the oven for 15 minutes, or until golden.
Scoop hummus into your miniature terracotta pots (make sure the bottom is covered before you put the hummus in – we recommend a carrot slice).
Shave the skin off the carrots, and poke a hole in the top of the carrots with a toothpick.
Pull some small sprigs off of a parsley bunch and insert them into the hole.
Easter Potatoes
Serves 4
Ingredients
2 Sweet potatoes
4 Potatoes
Olive oil spray
Cinnamon for decoration
Sultanas for decoration
Parsley for decoration
Easter-Shaped cookie cutters
Directions
Pre-heat your oven to 210 degrees, or 200 degrees fan forced.
Shave your potatoes and cut them into thick slices on the long edge.
Use your cookie cutters and cut out shapes with the sliced potatoes
Spray with olive oil spray and bake for 20 minutes or until lightly golden
To decorate, cut little circles of sultanas for their eyes, pull some small sprigs of parsley for the carrot tops, sprinkle some cinnamon on the eggs to make different patterns, and cut out some cubes of sweet potato for the chicken’s feet.
