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Easter is a time meant to be spent creating memories with your loved ones. Even when duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task. This year, refresh your Easter feast by adding heart-healthy walnuts to a variety of “traditional” dishes, for an exciting nutty twist. Try these Easter recipes!
Easter is a well-known Christian festival when people celebrate the rising of Jesus from the dead, three days after he was put on a cross and executed.
For the celebrations, people cook all sorts of delicacies, and sweet delights are definitely a part of the feast. Try using healthy walnuts for your to add a distinct flavour and crunch, along with nutrition.
Try out these easy-to-make Easter recipes that you can relish with your family and friends.
10g baking soda
1 pinch of salt
60g sugar + 100g
1/2 litre milk
3 tea bags of chai tea
2 tablespoons of cocoa bean shell
5 g brown sugar
Optional: Caramel sauce
1. In a pan heat up milk and put in 2 tea bags and the cocoa bean shell and stir
the mixture. After it
boils and starts to thicken slightly, take off the heat, let it cool and put the
mixture in the fridge and let
it steep overnight.
2. Open the left tea bag and crush the tea leaves in a mortar.
3. Blend the flour with the baking powder and the crushed tea.
4. Melt butter and wait until it cools down. Sieve the tea milk drink. Add the
liquid butter with salt,
sugar, and 2 eggs to the flour mixture. Slowly add in the milk and mix it up.
Give the dough one hour
5. Chop walnuts, add brown sugar in a pan, and wait until you have light brown
caramel. Add the
walnuts and stir them in the caramel. Remove the caramelized walnuts from the
pan and let them cool
6. Add some dough in portions in a waffle iron and bake it through.
7. Serve the lukewarm waffles with chopped bananas, caramelized walnuts, and
1 butternut squash, peeled, halved, and deseeded
2 cloves garlic, sliced
3 tablespoon olive oil, plus a drizzle
2 teaspoon ground cumin
1 teaspoon ground coriander
75g walnuts, chopped, plus 25g extra
½ x 25g pack fresh coriander, chopped, plus extra to serve
2 tablespoon chopped chives
150g edamame beans
1. Preheat the oven to 200 C
2. Place 1 squash half, flat side down on a chopping board between 2 wooden
spoons (to stop the
knife from cutting all the way through). Make cuts, 0.5cm apart all the way
along the squash. Repeat
with the other squash half and place both in a roasting tin, push the garlic
slices randomly into the
3. Mix 2 tablespoons oil with the spices and drizzle over the squash, bake for
4. Mix the 75g walnuts, herbs, lemon zest, and remaining oil together and
sprinkle over the squash,
bake for additional 20 minutes until golden and tender.
5. Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil
for 1-2 minutes, stirring in
the juice of half the lemon at the end. Serve with the squash.
For the dough
3 egg whites (whipped till it forms stiff peaks)
50g of oat flour
30g of ground walnuts
60ml of skimmed milk
1 pinch of pink salt
Stevia or liquid saccharin
For the filling
100g unsweetened dates
10 g walnuts
2 tablespoons cocoa powder
1. Soak the dates in hot water.
2. In a bowl, mix the egg, milk, and flour. Stir well and add a pinch of salt to
the sweetener. You can
also add a pinch of oregano and black pepper.
3. Incorporate the whipped egg whites, mixing with encircling movements until no
4. Preheat the oven to 180'C. Pour the mixture on the baking tray, lined
with a non-stick base
(parchment paper, a silicone sheet, etc.)
5. In 8-10 minutes, with heat up and down, the dough will be ready.
6. Take it out of the oven, let it cool a little, and remove it from the
silicone base slowly so that it does
7. Chop the walnuts finely
8. Crush the dates with a little water until you obtain a smooth dough. Add the
cocoa powder and
continue to grind so that it is well integrated. Finally, add the walnuts.
9. Spread the mixture on top of the sponge cake sheet and roll carefully to form
10. Wrap in plastic and let stand in the refrigerator for a few hours.
11. Decorate with melted chocolate and walnuts and serve.
Now that you have these Easter recipes at your service, it’s time to hit the kitchen, isn’t it?