With Easter half-term in full swing, you may be quickly running out of creative ways to keep the kids entertained.
Why leave all the sweet treats for Easter Sunday? Let the kids indulge (and yourself, of course!) on their favourite goodies and give baking a try this half-term.
Easter Baking Guide for all the family:
Easter Chick Cupcakes
60ml mango puree (use 1 ripe mango to make this)
125g unsalted butter or coconut oil
60ml maple syrup
1 tsp vanilla extract
150g self-raising flour (or a gluten free alternative)
1 400g tin coconut milk
6 tbsp mango puree
1 tsp vanilla extract (optional)
Raisins (for eyes)
Dried apricots (for beak)
Flaked almonds for wings
Desiccated coconut for feathers
Step 1) First make your mango puree by taking the flesh from the mango and blending to a smooth puree with a hand blender or food processor. Make sure to reserve some for the frosting. Preheat your oven to 180°C / 160°C fan / gas mark 4. Place 12 paper cupcake cases into a cupcake tin.
Step 2) Beat the butter or coconut oil until soft with the maple syrup. Add the mango puree and vanilla extract with 1 tbsp of the flour and beat in (you can use an electric cake mixer with the paddle attachment if you have one, or do it my hand in a large bowl with a wooden spoon).
Step 3) Add the eggs one at a time, with 1 tbsp of the flour and beat in thoroughly (the flour stops the mixture from splitting, which happens if it’s too wet). Sift the rest of the flour in gradually and fold lightly into the mixture using a metal spoon. Keep as much air as possible in the mixture, so be careful not to over mix it.
Step 4) Once all the flour is just combined, spoon a large tbsp of mixture into each paper case, the mixture should fill the case about &34; full. Fill all the cases then place straight into the oven. The quicker you work the more air stays in the cupcakes, and the lighter they will be. Bake for 20 minutes until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto a wire rack to cool completely.
Step 5) The secret to this simple frosting is keeping everything as cold as possible, so the coconut cream stays fairly thick. The cupcakes should be completely cool. The coconut cream and mango puree should be used straight from the fridge and ideally place your mixing bowl in the fridge to cool for half an hour before using too .Beat the coconut cream and mango puree together with the tsp of vanilla until smooth (use an electric whisk if you have one).
Step 6) Spread the cooled cupcakes with mango frosting, then add two raisins for the chicks eyes. Cut the dried apricots into small triangles, then add one to the cupcake to give the chick a beak. Add two flaked almonds for wings (leave these off for younger babies). Finally, add a sprinkle of desiccated coconut for fluffy feathers.
Friendly Rabbit Fun Plate
2 Organix raspberry and blueberry rice cakes
1 small banana
Step 1) Peel banana and cut in half. Mash one half into a puree, and cut two round discs off the other half. Then cut the remaining piece in half lengthwise from top to bottom.
Step 2) Cut the apple into 6 very thin slices.
Step 3) Cut the tip off the bottom of the strawberry, and cut in half to create two little triangle pieces.
Step 4) Create your picture: spread banana puree in a circle in middle of plate, add banana discs for eyes and long banana pieces for ears. Add blueberry eye pupils and bow tie, and some rice cake cheeks, then finish with a nose, mouth and apple whiskers.
Avocado & Chocolate Orange Easter Eggs
2 ripe avocados
Juice and zest of 4 oranges
6 tbsp cocoa powder
1 very ripe banana puréed (or 2 tbsp maple syrup if you prefer)
1 tbsp organic raw coconut oil for extra creaminess (optional)
Seeds – sunflower, pumpkin, sesame seeds
Dried fruit – raisins, cranberries, goji berries
Fresh seasonal fruit – mango, grapes, oranges, banana, apple, pear
Desiccated and flaked coconut
Nuts – flaked almonds, pecans
Step 1) Cut both avocados in half from top to bottom. Carefully remove the stone by gently hitting the knife into the stone, giving it a little twist – and the stone should easily come out. Scoop the soft green avocado flesh into a bowl or blender but be careful to keep the shell of the avocado intact, as this will become the natural, egg shaped bowl for the mousse.
Step 2) Zest all the oranges and put 4 tsp. of zest to one side for decoration. Then add the rest of the zest and the remaining ingredients to the blender/bowl and blend or beat with a wooden spoon until completely smooth.
Step 3) Test the taste of the mousse and add a little maple syrup if you feel the need, then scoop back into the avocado shells to create your chocolate orange eggs.
Step 4) Serve the chocolate orange eggs with a range of tasty decorations at the table, for the family to decorate their own eggs however they please. Make sure your decorations are appropriate for the age of your child – so halve/slice grapes and chop any nuts etc.
Easy Easter Biscuits for Toddlers
&12; tsp baking powder
1 tsp ground ginger (or more to taste)
200g plain flour
75g cold unsalted butter, cut into cubes (or virgin coconut oil)
60ml maple syrup
Coconut oil, maple syrup or honey for sticking
Dried fruit such as raisins, goji berries, etc.
Seeds such as poppy seeds, sunflower seeds, pumpkin seeds etc.
Flaked almonds and flaked or desiccated coconut
Easter cookie cutters
Step 1) Preheat your oven to 180°C fan / 160°C fan/ gas mark 4. Grease and line two baking trays.
Step 2) Stir the baking powder and ginger into the flour, then rub the butter and maple syrup into the flour with your fingertips, or pulse on and off in a food processer to combine into a crumbly texture, that will easily press together into a dough. Add a splash of water if needed to bring it together, but not too much.
Step 3) Pop the dough in the fridge to rest for at least 30 minutes. Once ready flour a clean work surface and gently knead the dough, just to bring it together. Roll out to a 3mm thickness and cut out shapes using an Easter cookie cutter.
Step 4) Place onto the baking trays and bake for about 10 - 15 minutes until golden. Carefully transfer the cooked biscuits onto a wire cooling rack, and allow to cool completely before decorating.
Step 5) To decorate use a selection of dried or fresh fruit, seeds and coconut, or leave plain if you prefer. Decorations can be stuck to the biscuits using a small amount of coconut oil, maple syrup or honey. Get little ones involved and get creative!
All recipes from Organix - For more information www.organix.com.
Written by Laura, who you can follow on Twitter, LauraJadeC20