Happy Easter! Easter is holiday full of shared time with family and friends, as well as delicious spring meals.
Here are some creative recipe twists including some Easter-centric ingredients that we know and love:
PORTABELLO EGG BAKES:
When you think of Easter, the first thing you think of is eggs (no, not the chocolate ones)!
Clean out 4 large organic portabello heads and remove the stems, lightly brush olive oil on the top of them, and place on a baking tray lined with parchment paper. Bake at 350 degrees in an over for 5-7 minutes.
Remove the tray from the oven and spread 1 tbsp. of organic tomato sauce on the flat side of the mushroom, top with a few leaves of organic spinach, 1 tbsp. of chopped shallots, and crack one egg over top. Season with salt and pepper, and place back in the over at the same temperature for another 10-12 minutes, or until egg is cooked. Serve warm for a quick lunch treat!
CARROT CAKE PANCAKES:
A quirky spin on the Easter Bunny’s favourite snack – carrots!
In a large bowl, mix 1.5 C shredded organic carrots, 1 C whole wheat flour, ¾ C milk of choice (add more if wetter consistency desired), 1 egg, 1 tsp. pure vanilla extract, 1 tsp. baking powder, 1 tsp. baking soda, ¼ C maple syrup, 1 tbsp. cinnamon, 1 tsp. ginger, 1 tsp. nutmeg, and mix until all ingredients are incorporated. In a pan, add 1 tbsp. of butter or oil to cook in, and add large spoonfuls of the mixture and let cook on medium heat for 4 minutes or until bubbles start to form. Flip and cook for another 1-2 minutes. Serve with maple syrup, coconut shreds and crumbled walnuts.
FRUITY CHEESECAKE BITES:
Line a muffin tin with cupcake wrappers and preheat the oven to 350 degrees. In a bowl, mix together 2 C almond flour, 2 tbsp. honey, a pinch of salt, and ½ C melted coconut oil. Pat down about 2 tbsp. of the mixture at the bottom of the tins and bake for 5 minutes.
In a bowl using a hand mixer, blend 1 8oz package of cream cheese (room temperature), ¼ C organic plain Greek yogurt (or vegan alternative), ¼ C organic maple or coconut sugar, 1 tbsp. lemon juice, 1 egg, 1 tsp. pure vanilla extract until fully incorporated and smooth. Add to muffin tins on top of crust mixture and bake for 18-20 minutes (middle should be slightly jiggly). Let cool for 1 hour on a cooling tray, then place in the fridge for 2-3 hours to set. Serve with fruit toppings such as blueberries, raspberries or strawberries.
