Easter Treats

Easter is historically a time for chocolate, candy and generally sugar laden foods.  So what do you do when you want to stay healthy, or promote healthy eating in your centre? 

Pink and Yellow Mini Bliss Eggs

We have included two easy and healthy sweet recipes that can be made with the children and taken home as shareable Easter treats. We class these as celebration foods, as although they are healthier versions of treat foods, they should still not be consumed everyday.
If you haven't planned your Easter menu, or even if you have, look below for our delectable Mini Bliss Eggs and Carrot Cross Cookies recipes!

Apricot Mini Bliss Eggs w/ Coloured Coconut Sprinkles 

Coloured Coconut Sprinkles

Coloured Coconut Sprinkles
Makes 1 cup of each pink and yellow coconut sprinkles*
 
Ingredients:
2 cups desiccated coconut
1 raw beetroot, peeled and cut into small chunks
1 Tbsp turmeric

Method:

1. Divide the coconut into two containers with tight-fitting lids.

2. Add the turmeric to one of the containers and the beetroot chunks to the other. Cover the containers and give each a good shake, to colour the coconut sprinkles with the natural dyes from the turmeric and beetroot.

* This recipe makes enough coconut sprinkles for 3 to 4 recipes of Mini Bliss Easter Eggs.

Serving suggestion - Mini Bliss Eggs Nests

Mini Bliss Easter Eggs
Makes 24

Ingredients:
1½ cups dried apricots
½ cup desiccated coconut
½ cup milk powder
½ cup wheat bran
1 – 3 tbsp boiling water
Coloured coconut sprinkles, for rolling (recipe below)

Method:

1. Add the apricots to the food processor and pulse until finely chopped.

2. Add the coconut, milk powder, wheat bran and one tablespoon of the boiling water. Turn on the machine and mix it until mixture is moist and comes together. Add more boiling water, one tablespoon at the time, if needed.

3. Roll the mixture into mini eggs and roll each on the coloured coconut sprinkles.

The Mini Bliss Eggs and Carrot Cross Cookies can be plated and served at the Centre or packed in cellophane bags and tied with a pretty to take home. 

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Carrot Cross Cookies

Makes 24

Ingredients:

1 cup instant oats
¾ cup wholemeal flour
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
 

2 Tbsp olive oil spread (Olivani), melted and cooled
1 egg white
1 tsp vanilla extract or essence
¼ cup brown sugar
5 Tbsp reduced-fat milk
¾ cup (tightly packed) grated carrot

Carrot Cross Cookies

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For the crosses: (optional)
Plain flour
Water

For the glaze: (optional)
3 Tbsp Reduced-sugar apricot jam
You’ll also need baking trays and baking paper.

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Method:

1. Preheat the oven to 180°C.

2. In a large bowl, mix all the dry ingredients and mix well to combine.

3. In a separate bowl, whisk together the melted olive oil spread, egg white, vanilla extract and brown sugar and milk.

4. Add the wet mix in the dry mix and stir until everything is well combined. Fold in the grated carrot.

5. Place the mixture to cool in the fridge for 20 – 30 minutes.

While the mixture is cooling, make the dough for the crosses:

1. Mix flour and water until it forms a dough that doesn’t stick and it’s easy to roll. Reserve.

Baking the cookies:

1. Roll teaspoons of the dough mix into little balls and space them at least 2 cm apart on a baking tray lined with baking paper.

2. Lightly press each cookie with a fork.

We hope you find these recipes useful and fun. If you make them in your Early Childhood Centre this Easter, we'd love to hear from you. You can also share the photos with us in the comments below, or on our Facebook page!