I am aware I am a little ahead of the Easter egg hunting schedule, but just in time to share some recipes in preparation for Sunday.
Easter is a sticky affair; not only due to little fingers and lips covered in chocolate, but especially for those who can’t eat dairy, are vegan, or fancy an Easter that isn’t followed by a calorie coma. My little six-year-old sister, Heli, is allergic to dairy, so we try to find alternative recipes for her to join in with the sweet festivity that Easter is.
Each year we decide to make our own Easter eggs. Not only are they that tiny bit healthier, but, if egg painting isn’t enough, they’re another excuse to get creative. We bought plastic chocolate egg moulds online, as well as vegan and dairy free dark chocolate at our local health food store and got melting and pouring. Simple. With a little tissue paper and straw string, our finished products had a touch of professionalism and plenty of home-made authenticity.
Other Heli-safe safe recipes we have discovered and constructed over the years include the following:
Dairy Free Chocolate cake:
- 400g caster sugar
- 375g self-raising
- 1 tsp baking powder
- 475ml water
- 1tbs vinegar
- 1tsp vanilla extract
- 1 pinch of salt
- Preheat oven to 180C/ Gas 4.
- Lightly grease and line a 20 X 30 cm Tin
- In a large bowl, mix sugar, flour, baking powder, salt and cocoa powder.
- Add water, veg oil, vinegar and vanilla. Beat until smooth.
- Pour into tin and bake for 40 mins or until the skewer inserted into the centre comes out clean.
- 125g Dairy free margarine (we particularly like the brand Pure)
- 300g Dairy free chocolate (found in most health food stores, an added bonus: they tend to be fairtrade)
- 3 tbs golden syrup
- 200g Rich Tea biscuits
- 100g dairy free marshmallows
- Chopped dates (optional)
- Sultanas (optional)
- Chopped Brazil nuts (optional)
- Line and grease brownie tin
- In a large saucepan, melt the margarine and chocolate on a low heat, add golden syrup and stir to combine. Remove from heat.
- Spoon five tablespoons of chocolate mix into a bowl and set aside.
- Add broken biscuits, marshmallows and other fillings of your choice. Combine.
- Pour into brownie tin and flatten with back of spoon. Pour over remaining chocolate and spread evenly.
- Leave it to set in the fridge.
Lemon drizzle cake
- 200g self-raising flour
- 125g caster sugar
- Pinch of salt
- Half a teaspoon of baking powder
- 200ml oat/almond milk
- 100ml rapeseed/vegetable oil
- 2 teaspoons vanilla extract
- 2 tbs golden syrup
- Juice and zest of 1 lemon
- 100g icing sugar
- Preheat over to 180C.
- Line and grease a 1kg loaf tin
- Sift flour, baking powder, salt and sugar into a mixing bowl. Mix in milk, oil, lemon juice and zest, and golden syrup. Mix using an electric whisk.
- Pour into tin and bake for 35 mins or until skewer comes out clean.
- While cake is baking, heat the lemon juice from 1 lemon and dissolve icing sugar into it.
- Prick the baked cake all over while it is still warm and pour the icing sugar all over it.
You can see Heli was chuffed with her Easter eggs, for which she made a carrot basket to collect them in!