Easter Recipes

UnknownEaster is this weekend and I thought I’d round up some seasonal recipes that would be good for family dinners and get togethers. 

While Easter is associated with ‘chocolate,’ I actually prefer non-chocolate desserts for this holiday. Things like coconut, carrot and lemon flavoured desserts are more fitted for the holiday in my mind. 

From the top Clockwise:

Vegan Carrot Cake – amazing, healthier for you and great for a crowd. Serve at an Easter brunch or after dinner dessert

Birds Nest Cupcakes - great for a sweet treat after dinner, yellow cake filled with lemon curd and topped with buttercream and toasted coconut

Morning Glory Muffins – perfect for a simple Easter brunch or breakfast after an egg hunt

Lemon Poppy Seed Sticky Buns - less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast or a snack this weekend

 

Whole Wheat Blueberry Muffins (oil/butter free)

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Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer. 

Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??

Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour. 

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Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions? 

Whole Wheat Blueberry Muffins
Yields 12
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Ingredients
  1. 1 cup pastry flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 cup sugar
  6. 2 eggs
  7. 3/4 cup almond milk
  8. 1/4 cup applesauce
  9. 1/4 cup honey or agave syrup
  10. 1 cup blueberries (fresh or frozen)
  11. rolled oats (optional)
  12. coconut sugar (for sprinkling)
Instructions
  1. Preheat oven to 350
  2. In large bowl whisk together the flour, baking powder, baking soda and sugar.
  3. In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
  4. Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
  5. Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
  6. Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
b a k e a h o l i c http://www.bakeaholic.ca/

Overnight Oats: Breakfast Ready in Less Than a Minute

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.caAs it gets warmer I’m less inclined to want a bowl of warm oats for breakfast – except for those dreary rainy spring mornings which we seemed to have a lot of last week. 

During the week it’s hard to wake up early enough to make a healthy breakfast, or even to make a quick green smoothie before leaving for work (maybe I need to set the alarm a little earlier.. or stop hitting the ‘snooze’ button). 

Over spring break It was nice to be able to wake up every morning with enough time to make a healthy, hearty and filling breakfast like Wheat-Free Dairy-Free Sugar-Free Waffles, Spring Eggs and Hash , Wheat-Free Crepes, or Lemon Blueberry Scones. Breakfast and Dinner are the two main meals I usually make, whereas lunch is leftovers or a salad or even a smoothie if I can. Nothing special. 

What is your favourite meal of the day to make? Breakfast? Lunch? Dinner? Snacks?? (I like snacks)

I shared a recipe for Overnight Oats in a Jar on Vancity Buzz a little while ago and thought I’d make another. This time I used Almond milk, rolled oats and chia seeds topped with warmed raspberries and a spoonful of almond butter. It’s the perfect combination of warm/cold for those spring mornings. The chia seeds and rolled oats keep you full all morning long. Did you know that the Chia Seeds absorb the liquid from the almond milk, and even expand in your stomach to keep you full longer? Talk about a superfood. They’re packed with protein too. 

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.ca

Ever since I found (and bought) Weck Jars from Crate&Barrel I had been wanting to make something in them – and they work perfectly for Overnight Oats. I love the size of the jars, and the lids are awesome. 

Here’s how to make Overnight Oats and have breakfast ready in Less than a Minute!! Talk about time saver – and it’s delicious and healthy

Overnight Oats
Make breakfast the night before for a healthy and quick breakfast in the morning with overnight oats with lots of different topping options.
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Ingredients
  1. 1/2 cup rolled oats (not quick, if you use quick I would reduce liquid amount)
  2. 1 Tbs. Chia Seeds
  3. Enough almond milk/milk alternative to cover the oats
  4. Berries or fruit of choice (banana, apple, pear, blackberries, blueberries, strawberry)
  5. Tablespoon Nut Butter (almond, peanut butter, sunbutter)
  6. Other options: Granola, Seeds, Dried Fruit
Instructions
  1. In a jar (best to use) or tupperware add the 1/2 cup of rolled oats and sprinkle with chia seeds. Pour enough Almond milk over top to cover the oats. Place in fridge overnight to set - the chia seeds will absorb the liquid and create a gel-like substance, almost like a yogurt.
  2. In the morning remove from fridge and top with berries (I microwaved frozen raspberries) and a spoonful of nut butter. Sprinkle with additional toppings if you desire. Enjoy!
b a k e a h o l i c http://www.bakeaholic.ca/
 

 

 

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