Guilt-less Desserts & Treats for your Family
Our families Easter tradition occurs on Good Friday. We drive 90 minutes to a Trout Farm and go fishing for our Good Friday dinner.
We are not fishing people, and it’s something we only do once a year (thank goodness…it’s like pulling teeth for me!), but somehow it has become a yearly tradition that’s followed by chips in the park. Last year we caught 6 in 30 minutes, the year before 7 in 1 hour.
But this year…this year we did not have a successful day. We caught NO fish in 1 ½ hours.
Now, it’s not like we’ve set up by the river side and we’re at the mercy of the elements. We were at a fish farm, watching the fish do aerials out of the water and swim past our baited hooks and still we walked away with an empty bucket. The fish were too smart for us today.
It was not a good outing for a frustrated 7 year old and a bored 3 year old and we all still smell of bait despite not having anything to show for it!
These Easter Cookies are a great last minute Easter treat when you haven’t got time to let the buns rise but really want something tasty to eat (because you have no fish!!). They’re filled with lemon zest, currants and spices that leave the kitchen smelling wonderful. These Easter Cookies are easy to make using a blender and mixer and the mixture just needs to rest in the fridge for 30 minutes so that you can cut out the perfect shape. I have used an egg ring to create a perfect circle, but you could use Easter Bunny or Easter Egg shaped cutters. If you’re having a lazy day then just take heaped tablespoons of the mixture and flatten using your hand or greased glass. This version may not be as crunchy but still very tasty
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- 1 Egg
- 1/3 Cup Coconut Oil slightly softned (not melted)
- 1/3 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
- 1 teaspoons Vanilla Extract
- 3/4 Cup Arrowroot
- 1/3 Cup plus 1 Tablespoon Coconut Flour
- 1/4 teaspoon Bicarb Soda Baking Soda
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1/3 Cup Currants
- Zest of 1-2 Lemons (depending on size
- Put all the ingredients (except the currants and zest) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
- Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
- Stir throught the currants and zest.
- Wrap the dough in plastic and place in the fridge for 30 minutes to firm.
- Line and grease a large baking tray.
- Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 5mm in height; not too thin that it’s see through and not too thick.
- Use a 6cm round cookie cutter (or an egg ring, or you can get creative) and cut out shapes and transfer to the prepared tray. Take the left over dough, reroll and cut out more shapes. Repeat until all the dough has been used.
- Place the tray of prepared cookies in the fridge for 15 minutes.
- Pre heat the oven to 180C/360F whilst the raw cookies are chilling in the fridge.
- Place the tray in the oven and bake for 11-13 minutes. The cookies will firm up upon cooling.
- Store in an air tight container for up to 4 days (good luck with keeping them that lon