Are you looking forward to the Easter celebrations? Have you planned a big family event? Sometimes it’s hard to stay away from all the treats, especially the little chocolate eggs, the hot cross fruit buns, the crackers, chips, and the desserts.
At Coastal Dental Care, we asked around in our practices to find some healthy Easter alternatives you can try out with your children and will have positive impact on the nutrition of your family. On our list: protein balls instead of chocolate Easter eggs, banana bread substitutes the hot cross buns, and chips and crackers get replaced by sweet potato nachos with guacamole.
Sweet potato nachos and guacamole
- Two large sweet potatoes (fills four baking trays if cut thinly)
- Olive oil spray
- Sea salt
- Fresh basil
- 3 ripe avocados
- 2 Roma tomatoes
- 1 can organic diced tomatoes
- ½ lime
- Salt, pepper
- Black beans
- Pumpkin seeds (Pepitas)
Preheat the oven to 200 degrees.
Peel the sweet potatoes and cut them in thin slices (1mm max). The thinner the slices, the crispier they get. Spread the slices evenly on a baking tray laid out with baking paper. They are allowed to touch slightly but don’t stack them. Spray them with olive oil, add a pinch of salt and some rosemary.
Bake for 15 minutes, then flick the slices with a fork and give them another 15 minutes. Baking time can vary, so check every 2-3 minutes. The chips are ready once the sweet potato slices harden a little and don’t bend anymore when you pick them up. Top them with some fresh basil.
In the meantime, prepare the guacamole. Mash the avocados with a potato masher in a bowl. Dice the Roma tomatoes into small squares and add them together with the can of tomatoes to the avocados. Add two tablespoons of lime juice, pepper and salt. To get some more colour and flavour into your guacamole, add a can of rinsed and drained black beans or a cup of pumpkin seeds.
Coconut Easter Balls
- 2 cups of pitted dates
- 5 tbsp almond spread
- 3 tbsp coconut flour
- 2 tbsp raw cocoa powder
- 1 tsp cinnamon
- 1 bowl with shredded coconut
Soak the dates for at least 30 minutes or until soft. Afterwards, blend them in a food processor and add the other ingredients until they form a thick paste. Form small balls and roll these in the shredded coconut. Let them set in the fridge for at least an hour and keep them refrigerated.
Gluten and dairy-free banana bread
- 2-3 very ripe organic bananas (2 big or 3 small ones)
- 1/2 cup coconut flour
- 2 eggs
- ¼ cup tahini
- 1 tsp cinnamon
- 1 tsp vanilla essence
- ½ tsp baking soda
- ½ tsp baking powder (gluten-free)
- 2 tbsp honey
- 2 tbsp coconut oil
- 1 pinch of sea salt
Take the eggs out of the fridge about half an hour before you want to start baking so that they are room temperature. Start mashing the bananas in a bowl. Once you have a banana paste, add the honey, the tahini, and the coconut oil, then combine with a mixer. Add the vanilla essence, the cinnamon and the sea salt and mix. Then one after the other, add the eggs and combine with the mixer on low.
In the next step, mix the coconut flour with the baking soda and baking powder in a bowl. Use a sieve to sprinkle the mixture on top of the dough, then carefully combine with the mixer on low.
Pour the mixture into a banana bread tin and bake in the pre-heated oven (175 degrees) for approximately 35 minutes. Check on it after 25 to see if it is already brown and firm – take it out once it reaches this stage.
Great toppings are natural yoghurt, coconut cream or some fruits.