“How can I be healthy at Easter?” is the big question I get asked at this time every year, so here are my favourite healthy Easter recipes. I’ve got you gluten-free chia hot cross buns, slow-roast lamb with a healthy twist and two choc-tastic alternatives to traditional Easter eggs! The full recipes are below for you, and here’s a little taster…

EASTER NESTS

Making these little eggs adds that extra special touch, and mine are free from dairy and refined sugar. I use desiccated coconut for a luxurious taste, then fill the eggs with crunchy pistachios for extra goodness.

EASTER CHOCOLATE BARK

I love making this as a gift for friends and family, and this year I’ll get Shay involved to top the chocolate with colourful freeze-dried raspberries.

PALEO CHIA HOT CROSS BUNS

Spiced with cinnamon, clementines and sultanas, my hot cross buns are made with chia seeds – the extra protein means that eating just one is really satisfying. What’s more, they’re gluten-, dairy- and grain-free.

HEALTHY SLOW ROAST LAMB WITH SALSA VERDE, PEAS AND BUTTER LETTUCE

Slow roast lamb is one of my all-time favourite dishes because it’s so tender and delicious. My recipe works with salsa verde, peas and butter lettuce, or you could add your own healthy twist with steamed spring greens and roast sweet potato.

Happy, healthy Easter!

Love, Madeleine xx

 

 

EASTER NESTS

Makes 8

INGREDIENTS:

Nests

• 120g good quality dark chocolate (I love Ombar)
• 1 tbsp honey
• 100g desiccated  coconut
• 4 tbsp almond milk

 

Eggs

• 110g cacao butter
• 2 tbsp honey
• ½ tsp vanilla extract
• 1 tsp freeze-dried raspberries
• 1 tsp finely chopped pistachios

 

DIRECTIONS

• To make the nests: Melt the chocolate and honey together on a low heat, then add the desiccated coconut and milk and stir well. Pour the mixture into 8 cupcake cases to mould the nests. Leave to set in the fridge for 1 hour.
• To make the eggs: Melt down the cacao butter with the honey on a low heat. Take off the heat and stir in the vanilla. Divide the mixture into two and place the raspberries in one and chopped pistachios in the other. Pour the mixture into the small egg moulds and refrigerate for 1 hour.
• Place the eggs in the nests and sprinkle with more desiccated coconut.

 

EASTER CHOCOLATE BARK

 

INGREDIENTS

• 90g  cacao butter
• 60g raw cacao powder
• 60g maple syrup
• 1 pinch of sea salt
• 2 tbsp freeze -dried raspberries
• 1 tbsp flaked almonds
• 1 tbsp desiccated coconut
• 2 tbsp pistachios

 

DIRECTIONS

• Melt down the cacao butter on a very low heat. It will take a while, so be patient and keep stirring as you go. Once melted stir in the raw cacao powder, maple syrup and sea salt.
• Pour the melted chocolate onto a baking paper lined tray, so it looks like a splat in the middle. Decorate the bark with the freeze-dried raspberries, pistachios, coconut and almond flakes.
• Pop in the freezer for half an hour and then transfer it to the fridge until you want to dig in. I like to whack mine with a rolling pin so it smashes into shards!

 

 

PALEO CHIA HOT CROSS BUNS

Makes 12 

INGREDIENTS

• 55g coconut oil
• 300g ground almonds
• 1/2 tsp bicarbonate of soda
• 3 tbsp honey
• 1 tbsp chia seeds
• zest of 2 clementines
• 2 eggs
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 50g raisins
• 50g sultanas
• 1 tbsp coconut flour

 

DIRECTIONS

• Heat the oven to 180°C / 350°F / gas mark 4. Line a baking tray with greaseproof paper.
• Melt the coconut oil, then pour it into a big mixing bowl and stir in the ground almonds, bicarbonate of soda, honey, chia seeds, clementine zest, eggs, cinnamon, nutmeg and dried fruit. Stir well.
• Divide the dough into 12 even buns and place them on the baking tray.
• Place the coconut flour into a bowl and stir in a teaspoon of water at a time until a paste forms. Use this to paint the cross on top.
• Bake your buns in the oven for 20 minutes. I love to eat these warm, with fresh berries and coconut yogurt.

 

 

HEALTHY SLOW ROAST LAMB WITH SALSA VERDE, PEAS AND BUTTER LETTUCE

Serves 6

INGREDIENTS

• 1 lamb shoulder (bone in)
• 2 tsp sea salt
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 6 cloves garlic
• 1 butter lettuce
• 100g frozen peas

For the salsa:

• 50g flat parsley
• 50g fresh basil
• 100ml olive oil
• 1 tbsp capers
• 1 tbsp cider vinegar
• 1 tsp mustard

 

DIRECTIONS

• Preheat the oven to 120°C / 250°F / gas mark 1.
• Rub the lamb with salt, rosemary and thyme and wiggle the garlic cloves into the cracks in the lamb so they’re nestled right into the meat. Place it in a roasting tin containing 150ml of water, cover with foil and cook for 6-7 hours until the lamb is falling off the bone.
• While the lamb is cooking, make the salsa verde by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend into a smooth paste, and set aside.
• Break the lettuce into individual leaves. Leave your peas on the kitchen counter to defrost gently while the lamb is cooking.
• When you take the lamb out of the oven, wrap it in foil and leave to rest for 40 minutes – this helps it retain its juices.
• Five minutes before you eat, warm the lamb juice in a pan and stir in the peas and butter lettuce. The peas will cook and the butter lettuce will melt.
• Serve with the salsa verde and some steamed greens – I love tenderstem broccoli and savoy cabbage.