Take me back to Laura Milne’s Nutrition, Fitness & Wellbeing

EASTER TREATS

It’s easter and finally lent will be over. What did you give up? I gave up chocolate and sweets so I am looking forward to a big cadbury creme egg on sunday. (I know I’m naughty, I am normal)

Half term as well, hope you have some lovely things planned. Even just simple walks and some baking, kids love that.

Here are a couple of recipes that kids love to make, both found on the Paleo Mom website. Which is a great site.

NUT,GLUTEN AND DAIRY FREE LEMON CUPCAKES

½ cup of coconut flour

¼ cup of tapioca flour

½ tsp baking powder

6 eggs

½ cup of honey

¼ cup of fresh lemon juice

2tbsp finely grated lemon zest

Preheat oven at 180c, blend all ingredients together and then pour into muffin cases (ideally silicone) bake for 20-25mins.

Allow to cool and top with this lemon frosting.

½ Coconut milk or cream, ensure it is set. You can do this by placing it in the fridge. Remove the cream and discard the water.

Mix with ¼ cup of lemon juice and ¼ cup of honey.

 

PALEO CREME EGGS 

I haven’t attempted them yet http://www.thepaleomom.com/2012/03/recipe-paleo-creme-eggs.html

 

My Favourite

CARROT CAKE topped with

COCONUT ICING & DARK CHOC

This is one of my ladies favourite recipes, kids love it, husbands love it & I love it. It’s easy to make, clean, healthy, gluten free, diary free and the main thing DELICIOUS. Enjoy with a mint tea.

INGREDIENTS (try to source organic or local)

CARROT CAKE & MINT TEA

150g carrot finely grated

75g dates

50g pecans

100g ground almonds

50g chopped walnuts

2 egg whites

1 whole egg

1 heaped teaspoon of cinnamon

60g melted coconut oil

1/4 teaspoon of bicarbonate of soda

 

INSTRUCTIONS

1.Pre-heat oven 160c

2.Whisk the eggs white until stiff

3.Ground the pecans

4.Chop the dates (If they are hard dates I soften them in a little water and then blend)

5.Place all the cake ingredients accept the walnuts & egg in a bowl and mix well.

6.Add half the egg white mixture and fold in, then add the other half.

7.Add the chopped walnuts and the whole egg and mix.

8.Spread into a cake tin lined with greaseproof paper.

9.Cook in the oven for 20-30mins

 

THE CREAMY TOPPING

1 carton or tin of full fat coconut milk (ensure it is clean and the only added ingredient is water)

1. Place the coconut milk in the fridge for at least 8hrs before

2. The coconut milk should have set into a cream and separated from the water.

4. Remove cream into a bowl and discard the water

5. Whip the cream up and spread onto the cake once cooled.

enjoy. happy easter!