It seems as though I am always in the midst of some kind of health-kick around the approach of Easter! Maybe it’s the masochist in me, but I’d prefer to think it’s simply a matter of loving the challenge of creative problem solving. Baking is a joy to me, especially on festive occasions. So, not to be deterred by my current sugar-free eating habits, I made use of some of Sarah Wilson‘s recipes and gave them an Easter-y twist.
I started by making Easter eggs from Raw Breakfast Ball mix (recipe found in I Quit Sugar For Life)… like so…
SPECKLED MINI PEANUTTY PROTEIN EASTER EGGS
WHAT YOU NEED
1 square dark chocolate (86%), melted
1 quantity/batch of your favourite sugar-free protein ball mix (of a light colour, preferably)
- Instead of rolling walnut-sized protein balls, take a slightly smaller amount and form into little egg shapes.
- Dip the end of the toothpick into the melted chocolate and dab tiny dots of chocolate randomly on each egg.
- Allow to set in refrigerator.
- Eat them as they are, serve them in coconut nests (see below) or use as cake decorations.
I came across a recipe for a large coconut “nest” cake decoration in I Quit Sugar For Life and was struck by an idea to make mini-nests* with which to decorate cupcakes.
I didn’t modify the recipe itself, only the directions. So I won’t post it here. But honestly, any coconut macaroon recipe should work if followed along with the directions below. If you want to create sugar-free coconut nests you could try this old recipe I posted years ago, maybe, but use only the egg whites (whisking them before adding the other ingredients) and omit the sugar, using 80ml rice malt syrup instead! And do let me know if it works or not! I’d normally experiment myself, but I’m a little pressed for time right now. ;)
Alternatively you could buy Sarah Wilson’s book!
WHAT YOU NEED
1 batch of coconut quinoa nest mix (page 138, I Quit Sugar For Life) or 1 batch of coconut macaroon mix
A mini pie tin (of the sort you would use for making mince pies)
A spoon (to help mold the nests)
- Preheat oven to 170°C. Grease the pie tin.
- Spoon heaped tablespoons of coconut mixture into the little pie forms and press down with your fingers/the back of a spoon. This will help form a nest-like shape.
- Bake nests in the oven for around 15 minutes or until they are golden brown. Allow to cool slightly before carefully removing from tin.
- Once cool, fill the nests with what you like (the Speckled Mini Peanutty Protein Easter Eggs above are a good festive option!).
*They are best eaten on the day they are made, however I have also frozen some in an airtight container and plan to serve them filled with strawberries and coconut cream at a later date (I might try defrosting and crisping them up in the oven for a few minutes first).
… And I wasn’t about to leave my Easter baking binge at that, so I took it a step further and made…
BEETROOT RED VELVET CUPCAKES
2 large raw beetroots, grated
1/2 tsp vanilla powder
1 tsp of cinnamon
A pinch of salt
375 ml almond meal/flour
80 ml raw cacao powder
60 ml macadamia oil (or coconut oil)
60 ml rice malt syrup
1 tsp of baking powder
- Preheat oven to 170°C then line a cupcake tray with 12 cupcake cases.
- Blend all ingredients until cake batter is smooth.
- Spoon batter into cupcake cases and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool cupcakes on wire rack.
- Frost cupcakes with whipped cream with a little stevia (I used 1/2 a teaspoon of stevia to 500 ml of whipped cream) or whipped coconut cream (1 tin) with 1/2 a teaspoon of vanilla powder added.
- Decorate if desired. For an Easter-fied version of these cupcakes, try making Coconut Nests and Speckled Mini Protein Easter Eggs to sit atop your cupcakes.
*I can only assume that it is ok to post this closely modified version of Sarah’s recipe as Sarah’s Beetroot Red Velvet Cupcake video (from The Morning Show) is publicly available and I have found this recipe online elsewhere. I do, however, urge you to check out her books, in particular I Quit Sugar- The Chocolate Cookbook, in which the original recipe appears!
I was once again extremely flattered when Sarah Wilson chose my little Easter cupcake creations amongst those she mentioned in her IQS Easter treats post on Instagram! It’s lovely enough to receive a favourable response from my family when I make something for them, but receiving a virtual nod of approval from the creator of the original recipes herself is the icing on the proverbial sugar-free cake!