EGG-cellent treats for the whole family

With Easter midterm in full swing, you might quickly run out of creative ways to entertain the kids.

Try these amazing baking ideas for Easter / Photo credit: Unsplash

Why leave all the sweets for Easter Sunday? Let the kids feast (and you, of course!) on their favorite treats and try baking halfway through.

Easter baking guide for the whole family:

Easter chick cupcakes

Ingredients:

60ml mango puree (use 1 ripe mango to make this)

125g unsalted butter or coconut oil

60ml maple syrup

1 teaspoon vanilla extract

2 eggs

150 g self-rising flour (or a gluten-free alternative)

1 can of 400g coconut milk

6 tablespoons mango puree

1 teaspoon vanilla extract (optional)

Raisins (for the eyes)

Dried apricots (for the beak)

Slivered almonds for wings

Desiccated coconut for feathers

Step 1) First prepare your mango puree by scooping out the mango flesh and blending it into a smooth puree with an immersion blender or food processor. Be sure to reserve some for the frosting. Preheat your oven to 180°C / 160°C convection / thermostat 4. Place 12 paper cupcake liners in a cupcake tin.

2nd step) Beat butter or coconut oil until soft with maple syrup. Add the mango puree and vanilla extract with 1 tbsp flour and beat (you can use an electric cake mixer with the paddle attachment if you have one, or do this by hand in a large bowl with a wooden spoon).

Step 3) Add the eggs one at a time, along with 1 tablespoon flour and beat well (the flour prevents the mixture from splitting, which happens if it is too wet). Gradually sift the rest of the flour and lightly fold into the mixture using a metal spoon. Keep as much air in the mixture as possible, so be careful not to overmix.

Step 4) Once all the flour is just mixed, pour a large tablespoon of the mixture into each paper crate, the mixture should fill the crate about &34; full. Fill all the molds then place directly in the oven. The faster you work, the more air remains in the cupcakes and the fluffier they will be. Bake for 20 minutes until golden and springy to the touch. Insert a knife to check that they are cooked, it should come out clean. Leave in pan for 10 minutes to cool slightly, then transfer to wire rack to cool completely.

Step 5) The secret to this simple frosting is to keep everything as cold as possible, so the coconut cream stays quite thick. The cupcakes should be completely cooled. The coconut cream and mango puree should be used straight from the fridge and ideally place your mixing bowl in the fridge to cool for half an hour before using. Beat the coconut cream and mango puree with the teaspoon of vanilla until smooth (use an electric whisk if you have one).

Step 6) Spread cooled cupcakes with mango frosting, then add two raisins for chick eyes. Cut the dried apricots into small triangles, then add one to the cupcake to give the chick a beak. Add two slivered almonds for the wings (leave them for younger babies). Finally, add a pinch of desiccated coconut for fluffy feathers.

Friendly Bunny Fun Plate

Ingredients:

2 Organix raspberry and blueberry rice cakes

1 small banana

¼ apple

1 strawberry

5 blueberries

Step 1) Peel the banana and cut it in half. Mash one half into a purée and cut two round discs out of the other half. Then cut the remaining piece in half lengthwise from top to bottom.

2nd step) Cut the apple into 6 very thin slices.

Step 3) Cut the tip off the bottom of the strawberry and cut it in half to create two small triangle pieces.

Step 4) Create your image: spread the mashed banana in a circle in the middle of the plate, add banana disks for the eyes and long pieces of banana for the ears. Add blueberry pupils and bow tie, and some rice cake cheeks, then finish with an apple nose, mouth and whiskers.

Avocado Chocolate Orange Easter Eggs

Ingredients:

2 ripe avocados

Juice and zest of 4 oranges

6 tablespoons cocoa powder

1 mashed ripe banana (or 2 tablespoons maple syrup if you prefer)

1 tablespoon organic raw coconut oil for extra creaminess (optional)

Orange zest

Seeds – sunflower, pumpkin, sesame seeds

Dried fruits – raisins, cranberries, goji berries

Fresh seasonal fruit – mangoes, grapes, oranges, bananas, apples, pears

Desiccated and grated coconut

Nuts – slivered almonds, pecans

Step 1) Cut the two avocados in half from top to bottom. Carefully remove the stone by gently tapping the knife into the stone, giving it a small twist – and the stone should come out easily. Pour the tender green avocado flesh into a bowl or blender, but be sure to keep the avocado shell intact, as it will become the natural egg-shaped bowl for the mousse.

2nd step) Zest all the oranges and add 4 tbsp. zest on one side for garnish. Then add the rest of the zest and the remaining ingredients to the blender/bowl and mix or beat with a wooden spoon until the mixture is completely smooth.

Step 3) Test the taste of the mousse and add a little maple syrup if you feel the need, then pour them back into the avocado shells to create your chocolate orange eggs.

Step 4) Serve the Orange Chocolate Eggs with a range of tasty decorations at the table, for the family to decorate their own eggs however they see fit. Make sure your decorations are age appropriate – so halve/slice grapes and chop nuts etc.

Easy Easter cookies for toddlers

Ingredients:

&12; teaspoon of baking powder

1 teaspoon ground ginger (or more to taste)

200g plain flour

75 g cold unsalted butter cut into cubes (or virgin coconut oil)

60ml maple syrup

Coconut oil, maple syrup or honey for sticking

Dried fruits such as raisins, goji berries, etc.

Seeds such as poppy seeds, sunflower seeds, pumpkin seeds, etc.

Slivered almonds and shredded or desiccated coconut

Easter cookie cutters

Step 1) Preheat your oven to 180°C convection heat / 160°C convection heat/thermostat 4. Grease and line two baking sheets.

2nd step) Stir the baking powder and ginger into the flour, then rub the butter and maple syrup into the flour with your fingertips, or turn on and off in a food processor to combine into a crumbly texture, which will press easily into a paste. Add a little water if necessary to bind it, but not too much.

Step 3) Place the dough in the refrigerator to rest for at least 30 minutes. Once ready, flour a clean work surface and gently knead the dough, just to bring it together. Roll out to 3mm thick and cut out shapes using an Easter cookie cutter.

Step 4) Place on baking sheets and bake for about 10-15 minutes until golden brown. Carefully transfer the baked cookies to a cooling rack and let cool completely before decorating.

Step 5) To decorate, use a selection of dried or fresh fruits, seeds and coconuts, or leave plain if you prefer. Decorations can be glued to cookies using a small amount of coconut oil, maple syrup or honey. Involve the little ones and get creative!

All Organix Recipes – For more information www.organix.com.

Written by Laura, who you can follow on Twitter, LauraJadeC20

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by for www.femalefirst.co.uk

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