Easter isn’t traditionally thought of as a healthy occasion, It’s more of a sugar fest with kids running around hunting countless eggs and people visiting armed with bags of mini eggs. Much as I try to ensure my kids eat well and have a healthy attitude to food I also don’t want them to feel excluded and can’t justify pulling them away from the fun. But I can try to incorporate some healthier treats.
We’ve been busy making our own Easter eggs – we’ll be sharing the recipe with you next week. Good quality dark chocolate has a higher antioxidant potential than most fruits and vegetables, including blueberries, cherries and broccoli so by ensuring we have high quality Easter eggs at home I feel I’m minimising the damage from chocolate overload. And it’s such fun to make chocolate with kids.
As we had some chocolate leftover we decided to make these gingerbread bunnies which are great to take to Easter parties and also will serve well as healthy treats through the holidays.
They’re really easy to make and kids love getting involved with cutting the shapes and decorating them. The only downside is that melted chocolate and kids aren’t the best mix if you have white kitchen walls!
We use spelt flour which has less gluten than traditional flour so many people are able to tolerate spelt more easily than wheat. Spelt is also naturally lower in phytic acid than wheat which means we are able to more easily absorb the beneficial minerals that the spelt contains.
Although these biscuits do contain sugar, we use coconut sugar (and not that much). Coconut sugar is really sweet and has a distinct caramel flavour that is perfect for gingerbread. However it is a low GI/GL sugar meaning it has little impact on blood sugar levels. If you don’t have coconut sugar to hand, you can substitute with xylitol or unrefined sugar.
- 350 g spelt flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 45 g coconut sugar or unrefined sugar
- 1 tsp baking powder
- 140 g butter
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp molasses
- 100 g dark chocolate
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- Put the flour, ginger, cinnamon, sugar, baking powder and butter into a processor and mix well until the ingredients resemble small breadcrumbs.
- Add the vanilla extract, eggs and molasses to the processor and mix until the dough comes together and start to form a ball.
- Roll the dough into a ball, wrap in baking paper and place in the fridge for at least one hour.
- Preheat the oven to 160 degrees C. Lightly dust a flat surface with flour and roll the dough out (about 4 mm thick). Cut into shapes and using a spatula or palette knife carefully lay each shape onto a baking tray.
- Bake in the oven for approx 25 minutes or until the biscuits are turning golden. Leave to cool on the tray.
- Melt the chocolate in a glass bowl over a pan of boiling water (a bain marie). Fill an icing pen with the chocolate and carefully decorate the biscuits.
We hope you enjoy this recipe, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice.
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