We’ve had Christmas and New Year, Pancake Day and the start of lent, and now Easter is just around the corner. Although Easter should be a time to celebrate and look forward to the lighter days of spring, many people find the occasion overwhelming. We worry about overindulging and the temptation of chocolate and other treats seems to be everywhere! It can feel hard to navigate, especially if we are trying to look after our health.
The best way to find enjoyment in the Easter festivities is to allow yourself to join in; think moderation NOT deprivation! Placing harsh restrictions and rules on your diet, for example saying ‘I’m not allowed any Easter Eggs’, can lead to increased cravings and a binge-restrict cycle commencing. Overeating can lead us to feeling uncomfortable, but we CAN enjoy the things we love in a mindful way - including chocolate!
Eating mindfully and not restricting are the first steps towards healing (damaged) relationships with food - of course moderation will look different for everyone, but allowing yourself to indulge once in a while can be good for your overall wellbeing. If this is a time of year that you do find particularly challenging though, and don’t quite feel ready to embrace the influx of chocolate, there are some other lovely ways to celebrate. Some non-chocolate related activities include making a roast dinner on Easter Sunday, organising some Easter crafts for the little ones in your family or simply going for a long walk and taking advantage of the long weekend in the sunshine (hopefully!) - why not create a Springtime treasure hunt if you have little ones to entertain.
With that in mind, here are some of our favourite Easter treats which you can give a try over Easter weekend - let us know what your Easter go-to recipes are!
DARK CHOCOLATE & CHERRY HOT CROSS BUNS
It’s not the lead up to Easter weekend without a hot cross bun. This recipe is a twist on a Mary Berry classic. Do let us know if you make them!β£
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βοΈ500g strong white flour
βοΈ75g plain flower
βοΈ75g caster sugar
βοΈ10g fast-action yeast
βοΈ5g saltβ£
βοΈ1 beaten egg
βοΈ300ml milk
βοΈ40g butter
βοΈzest of 1 orange
βοΈ2 tbsp cinnamon
βοΈ1 tbsp mixed spice
βοΈ75g dark chocolate chips
βοΈ100g glace cherries, chopped
βοΈ75g mixed candied peel
βοΈ50ml honey / maple syrup
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1οΈβ£ In a large bowl, add the strong white flour, spices, orange zest, sugar, and then the yeast and salt (add to opposite sides of the bowl).β£
2οΈβ£ Gently heat the milk and butter in two separate pans (or one in the microwave!), so the butter is melted and the milk is tepid, but not hot.β£
3οΈβ£ Add the butter, egg and half the milk to the bowl and start to bring together, gradually pour the other half of the milk in whilst it starts to form a dough.β£
4οΈβ£ Tip the dough onto a lightly floured surface and start to knead, incorporating the chocolate, cherries & candied peel as you go for around 10 minutes. It should feel springy and elastic by the end (you can do this in a mixer with a dough hook too)β£.β£
5οΈβ£ Lightly oil a large bowl and place the dough in, cover with a tea towel and leave in a warm place to prove for around 60-90 minutes (or until doubled in size).β£
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6οΈβ£ Meanwhile, preheat the oven to 200c and line 2 baking trays with parchment paper. Lightly oil the work surface, tip out the dough and cut into 12 round balls. Place on the baking trays and then cover again and leave for 30-45 minutes or until doubled in size.β£β£β£
7οΈβ£ Mix 75g of plain flour with 100ml of water to make the cross mixture, and pour into a piping bag (or you can use a sandwich bag and snip the corner!) and pipe horizontal & vertical lines on to the buns.β£β£β£
β£ 8οΈβ£ Place in the oven for 15-20 minutes until golden on top (you may need to turn them round halfway through).β£
β£ 9οΈβ£ When baked, brush with a the honey/ maple syrup to create the glaze and place onto a wire rack to cool!β£β£
CHOCOLATE EASTER MACAROON NESTS
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βοΈ70g unsweetened desiccated coconut
βοΈ2 tbsp (50g) honey or golden syrup
βοΈ1 egg white
βοΈ1 tbsp (10g) cocoa powder
βοΈ15 mini eggs (3 per nest)
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1οΈβ£ Heat your oven to 160 degrees C (fan) and mix together the coconut, honey, egg white and cocoa in a bowl - mix well until all of the ingredients are combined.
2οΈβ£ Divide the mixture between 5 silicone muffin cases and press down the mixture so it's tightly compact (I used the end of a flat tumbler glass for this!). Then make a small well in each macaroon to make a 'nest' for the eggs - I used the end of a wooden spoon for this!
3οΈβ£ Bake for 17 minutes (I placed the silicone muffin tray on a baking tray) and allow to cool completely for 15-20 mins before popping them out and filling with the Mini Eggs!
NB If you don't let them cool completely they may crumble!
