Normally we do “Foodie Friday” but seeing that this Friday is Good Friday and the start of the Easter Weekend, we decided to make a bit of a change so that we can bring you some scrumptious recipes early enough for you to make them for your children… Enjoy!
Healthy Crispy Rice Eggs
- 3/4 cup brown rice syrup
- 1/4 cup coconut oil
- 1/4 cup peanut butter or almond butter (optional, omit for nut-free)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 4 cups crispy brown rice cereal
- Place the brown rice syrup, coconut oil and peanut butter in a saucepan.
- Melt over medium heat and bring to a simmer. Simmer for 1-2 minutes then remove from the heat.
- Add the vanilla and sea salt and mix to combine. Add the crispy rice cereal and stir to evenly mix.
- Lightly grease a plastic egg. Using oiled hands, fill the eggs with the crispy rice mixture. It will be sticky and seem like it’s falling apart, but pack it in as tightly as you can. It will stay together once it cools.
- Place the eggs in the freezer for 20-30minutes.
- Remove the eggs from the molds. Enjoy!
Cinnamon Bunny Cookies
- ¼ cup non-dairy butter of your choice (or coconut oil), at room temperature/softened
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- dash of salt
- 12 tbsp brown rice flour
- 8 tbsp tapioca starch
- 8 tbsp sweet rice flour
- ½ tsp guar gum
- Optional: 2 tbsp amaranth balls (or some dried currents, mini chocolate chips, etc. to make the “eyes”)
- Preheat oven to 350F (180C). Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy. Set aside.
- Place the coconut oil or butter in a large mixing bowl and whip it with a mixer to soften it a bit. Add sweetener, vanilla extract, cinnamon, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball (note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little too sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)). Shape the dough into a ball and then flatten into a disk.
- Roll out one of the dough ball between two sheets of parchment paper to ¼” thickness. Use a cookie cutter to cut out the circles. Carefully transfer to a prepared cookie sheet, spacing them ½” apart (they won’t spread as they bake). Gather up any dough scraps and repeat until all dough is used up.
- If you’re doing the cookie stamp version, carefully stamp the cookies when they are on the cookie sheet. If you’re going with the bunny + eyes option, set the “eyes” (the amaranth balls or whatever you are using) and any other decoration onto the cookies now (note: the “eyes” need to be pressed in lightly into the cookie).
- Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden (time will vary depending on your cookie size). Remove from oven and place on a cooling rack. (Note: cookies will harden a little within minutes of cooling, so don’t overbake). Allow the cookies to cool for 10 minutes and enjoy!
Magical Rainbow Unicorn Squares
- 2 1/2 cups white chocolate chips (or wafers)
- 1 8oz can sweetened condensed milk
- 1 1/2 teaspoons vanilla
- 1 bag mini marshmallows (approx 3-4 cups)
- 6-8 drops of food coloring (we used neon purple and pink)
- Colored sugar
- Star sprinkles
- Rainbow ball sprinkles
- Place your white chocolate into a microwave safe bowl, and heat in the microwave in 30 second intervals until melted, stirring well between each.
- Stir in your sweetened condensed milk, and heat again in the microwave for 45 seconds on medium.
- Stir in the vanilla, mix well.
- Add your colored marshmallows, rainbow ball sprinkles, star sprinkles, and mix.
- Next add in your food coloring, and mix just enough to swirl the colors, without completely blending them in.
- Pour the fudge-like mixture into your square pan, lined with parchment paper for easy lifting.
- Top with additional sprinkles and colored sugar, then refrigerate for 3 hours to set.
- Cut into squares with a sharp knife, and serve! These will hold their form in room temperature after they are set.
Healthy Oatmeal Peanut Butter Eggs
- 2 ½ cups rolled oats
- 3 T. pb2 (or any powdered peanut butter)
- ¼ cup maple syrup
- 1 tsp. vanilla
- 5 T almond milk
- 1 T peanut butter
- ¼ cup mini chocolate chips (optional)
- Sprinkles for decoration
- Plastic eggs
- In a medium bowl mix dry ingredients and set aside.
- In a large bowl add maple syrup, vanilla, milk and peanut butter.
- Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.
- Once combined add chocolate chips and sprinkles.
- Place in plastic eggs and let set in the fridge for 1 hour.
- Once done, gently open them from the plastic eggs and decorate with sprinkles.
Baby Bird Eggs in Hash Brown Nests
- Hard Boiled Eggs
- 4 cups of Frozen Hash Browns
- 3 T. Vegetable Oil
- Cheddar Cheese
- Preheat the oven to 450 degrees. Start out by mixing your hash browns and oil in a bowl. Spoon your mixture into a muffin pan…
- Bake your hash brown nests for 30 minutes or until the edges are browned
- Make your hard boiled eggs and peel them. Place your peeled eggs, hash brown nests, cheese, and raisin on a work surface
- Cut the end off of your egg so that it will remain upright
- Place the egg in your hash brown nest
- Cut your egg end piece in half using your knife. This will be the wings
- Press the halves on the sides of the egg. The nest will hold them in place
- Cut a slit out of the front of the egg using your knife
- Cut out a small triangle from the cheese & press it into the slit of the egg
- Cut the tips off of a raisin and press them on the front for eyes on the sticky (cut) side