HAPPY EASTER FROM ALL AT SOULMATEFOOD!
The hunt is on for the perfect Easter treats… Have you planned your menu yet?
Don’t sweat it. We’ve got everything you need- from breakfast to dessert- complete with shopping list! Take a look below to find what we’ll be cooking this Easter…
The whole family are coming round for the Easter Bank Holiday… but what will the eat for breakfast?
EASY! Try our low-carb take on a traditional toasted treat!
HOT CROSS BUN WITH CHIA BERRY CHEESECAKE SPREAD

Ingredients

Serves 12

Hot Cross Bun Mix
250g Wholewheat Flour
200g Coconut Flour
20g Almond FlourEaster Hot Cross Bun
25g Unflavoured Whey Protein Powder (Optional)
5g Mixed Spice
2.5g Pink Himalyan Salt
15g Honey
20g Sultanas, Mixed Peel & Currants
225ml Water
Olive or Coconut Oil for greasing
1 tsp Coconut Palm Sugar

White Cross Batter
125g Wheat Flour
40g Almond Milk

Instructions

  1. Add the coconut flour, wholewheat flour, almond flour, mixed spice, himalayan salt, and protein powder into a bowl and mix together.
  2. Slowly mix the water into the flour mixture. Fold in the sultanas, mixed peel & currants until it becomes a dough mixture
  3. Put into an greased bowl and put in a very warm place for 1 hour till it has risen.
  4. Knead the dough for 5-7 minutes continuously and then cut into 12 balls.
  5. Put them on a lined baking tray and leave to prove for another 20-30 minutes in a warm place.
  6. Pre-heat oven to 220C fan
  7. To make the white crosses mix together the wheat flour and almond milk. Roll the dough into long sausages or pipe.
  8. Once the balls have risen brush on a little sugared water and put the white crosses over the top.
  9. Put the buns in the oven for 12-15minutes until golden.
  10. Brush again with sugared water to make them shiny.

FOR THE CHIA BERRY CHEESECAKE SPREAD

Ingredients
50g Chia Seeds
6g Beetroot Active
160g Raspberry Puree
8g Agave Syrup
1 Lemon- Juice & Zest
18g Honey
500g Ricotta Cheese (or Coconut Yoghurt)

 

Instructions
Chia Berry Jam

  1. Combine raspberry puree, beetroot active, chia seeds, agave and lemon juice together and mix well. Leave for 1 hour

Cheesecake Spread

  1. Mix the ricotta, honey & lemon zest together

Top your warm or toasted hot cross bun with a dollop of cheesecake spread and swirl of chia berry jam. ENJOY!

Have you been spoiled by your family this weekend? More Easter Eggs than you know what to do with? Put your chocolatey left-overs to good use with these egg-ceptional healthy treats…

 

MELTY MALTESER COCONUT CHIA POTS
Ingredients
Serves 1
90g Low fat coconut milk
15g Chia seeds
5g Malt extract
8g Coconut oil
7g HoneyEaster Malteser breakfast
6g Cocoa powder
Maltesers
35g Chocolate (to melt for the chocolate topper)
Instructions
1. Mix Coconut milk, Chia seeds and Malt extract together and leave to soak for an hour
2. Mix together the Coconut oil, Honey and Cocoa powder to make a chocolate sauce
3. Put the Chia mix in the base of your bowl or tub
4. Layer with the chocolate sauce
5. Melt the chocolate, allow to cool then pour over the top of the chia pudding
6. Top with crushed Maltesers
7. ENJOY!
OVERNIGHT CHOCOLATE PROTEIN OATS WITH RASPBERRY PARFAIT AND COCONUT WHIP
Ingredients
For the Overnight Oats (Makes 1 serving)
110ml Almond milk
35g Oats
5 teaspoons Chia seeds
2 teaspoons Honey
Melted Chocolate (to your preference)
For the Raspberry Parfait (Makes 5-10 serving to keep for 3-5 days)
130g Raspberry Puree
45g Chia Seeds
10ml Lemon Juice
7g Agave Syrup
5ml Beetroot Activ
For the Coconut Whip (Makes 1 serving)
70g Coyo Yoghurt
1 teaspoon lemon zest
Instructions
For the Overnight Oats
1. Whisk the Almond milk, Oats, Honey, Chia seeds (5 teaspoons) and Cocoa powder together and set aside in a bowl
For the Raspberry Parfait
1. Combine the raspberry puree with the chia seeds, lemon juice, agave and beetroot activ (1/4 teaspoons)
For the Coconut Whip
3. Whisk the Lemon Zest into the Coyo Yoghurt to make it light and fluffy
1. Spoon the Coyo whip onto the Oats then top with the Raspberry Parfait
2. Enjoy!

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