SWEET AND SAVOURY EASTER TREATS
Low carb shortbread bunnies
SERVES 14
90g butter, softened
3 tbsp stevia
1 tsp vanilla extract
zest of 1 orange
280g ground almonds
1 Preheat the oven to 200°C/Gas Mark 6. Line a baking tray with greaseproof paper.
2 In a bowl, beat together the butter and stevia until light and fluffy. Then, mix in the vanilla extract, the orange zest and half the ground almonds at a time. The mixture should begin to form a dough.
3 Place the dough in between two sheets of greaseproof paper and roll out until it is about 1cm thick. Place the rolled out dough in the fridge to chill for 30 minutes.
4 Remove the dough from the fridge and cut out bunny shapes using a cookie cutter. Place each biscuit on a baking tray.
5 Bake for 10-12 minutes until golden brown. Then remove from the oven and leave to cool.
PER SERVING
174 cal • 16g fat • 4g sat fat • 2g carbs 1g sugars • 3g fibre • 4g protein • 0.01g salt
GOOD NUTS
Almonds are rich in vitamin E which may help lower the risk of Alzheimer’s, heart disease and some cancers.
Tear-n-share sticky hot cross buns
SERVES 12
390ml unsweetened soya milk
60g dairy-free spread
1 tsp apple cider vinegar
14g fast action yeast
400g strong white bread flour
200g wholemeal spelt flour
75g xylitol sugar alternative
(available as Total Sweet in health stores and supermarkets)
1 tsp fine sea salt
1½ tbsp gram flour
1 eating apple, peeled and grated
1 orange, zest only
50g mixed peel
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp nutmeg
50g raisins and sultanas
50g sugar-free 100% dark choc chips oil, for greasing the bowl flour for dusting
FOR THE CROSS
3 tbsp white flour a few drops of water to form a paste
FOR THE GLAZE
2 tbsp powdered xylitol ground in a coffee grinder a few drops of water to form a paste
1 Place the milk and dairy-free spread into a small pan and heat gently over low heat until the spread melts. Do not allow the milk to boil or get too hot. Set the pan to one side, off the heat, once complete, and stir in the apple cider vinegar.
2 In a large bowl, add the white and wholemeal flour, yeast, xylitol, salt, and gram flour and mix together with a wooden spoon.
3 Once the milk mixture is lukewarm, make a well in the centre of the flour mixture and begin to pour the milk slowly into the flour whilst stirring with the wooden spoon.
Continue until all of the milk has been incorporated into the flour.
4 Dust a clean work surface with flour and turn the mixture
