Easter is one week away and for my family that means a big gathering with lots of food. About 25 of us (young and old) pile into someone’s kitchen (because apparently that’s the place we like to be) and wreak havoc for those doing the cooking. Let’s be honest, any time that many people gather into one room there is barely any room to move let alone cook.
The day is all about enjoying family company and sharing our love and support for one another. With a table full of food and a room full of people we all sit down to a huge feast. We swap stories, catch up on life and of course share a lot of laughs! The day is exhausting but always full of excitement and good memories.
To celebrate I thought I would share not one but two recipes with you to help celebrate Easter. Both are perfect as an edition to Easter brunch or can easily be turned into dessert.
- 1 ¾ cup gluten-free flour blend
- 2 tsp baking powder
- 1/3 cup coconut sugar
- ½ tsp salt
- ½ cup coconut oil
- 2 chia eggs (2 Tbsp ground chia seeds + 6 Tbsp water)
- ½ cup almond milk
- 1 tsp vanilla
- Preheat the oven to 375 degrees.
- In a small bowl make your chia eggs by whisking together the chia seeds and water.
- In a large mixing bowl combine the flour, baking powder, sugar and salt.
- Add the coconut oil to the flour mixture and combine with your hands until the mixture resembles a crumble.
- Add the chia egg, almond milk and vanilla and mix with a wooden spoon until everything is combined and the dough comes together. It will be a little sticky.
- Divide dough onto a parchment paper lined baking sheet with a large spoon.
- Bake for 15-18 minutes or until the bottoms are slightly golden.
Your bonus recipe is a spin on the classic marshmallow filled crispy treats. This recipe provides a nice caramel flavor and has absolutely no refined sugar – oh, and its completely vegan. No corn syrup filled marshmallows here.
Caramel Brown rice Crispy Treats
12 medjool dates
1/2 cup water
1/2 cup maple syrup
2 Tbsp coconut butter
1/3 cup almond butter
1 tsp vanilla
4 cups brown rice crisps
In a medium size sauce pot combine dates, water, maple, coconut butter, almond butter and vanilla. Heat over medium low until the coconut butter and almond butter are melted and the dates are soft.
Transfer the mixture to a food processor and blend until smooth and creamy.
Add rice crisps to a large mixing bowl and pour date mixture on top. Gently toss to combine and then press mixture into a parchment lined baking pan. Press firmly and place in the freezer for 1 hour.
Remove pan from the freezer and cut into squares or use a cookie cutter to make fun shapes. Place into a airtight container and store in the freezer until ready to eat.