With all of the stores desperately trying to throw Easter eggs at us it’s easy to forget that Easter isn’t all about chocolate! So spend some quality time with the people you love this Easter and cook them a delicious gluten-free Easter Sunday lunch:
Heavenly eggs (basically a healthier take on deviled eggs)
Most deviled eggs recipes use mustard, but as there are many mustards that use prepared mustard seeds (which often contain gluten), I decided to steer clear of it completely.
I also decided to replace mayonnaise with Greek yoghurt as it’s a much healthier option.
This recipe is incredibly basic, so it will give you more time to spend with your family during Easter Sunday. It feeds one person, so simply multiply the ingredients for the number of people you are feeding.
I served it on a bed of kale, but any small side salad would be fine…or serve on its own.
2 hard boiled eggs
2 tsp Greek yoghurt
Paprika to serve
After cooling by running under cold water, remove the shells from the hard boiled eggs, and cut the eggs in half length-ways
Scoop out the yolk (while still warm as this makes mixing easier) and place into a small bowl
Add the Greek yoghurt to the egg yolks, and mix
Place the mixture back into the hole in the eggs; you can do this using a spoon or a piping bag
Sprinkle with paprika to taste (and decoration)
Too good to be gluten-free stuffing balls (to accompany a classic Easter Sunday roast dinner)
Making a gluten-free roast dinner is fairly simple as long as you ensure that you use gluten-free gravy and fresh potatoes (as many packaged potatoes are coated in wheat)…and exclude Yorkshire puddings.
Gluten-free stuffing is usually more difficult to find though…until now.
This stuffing recipe is really easy, and tastes AMAZING! Everyone at my meal complimented me on the stuffing, and nobody guessed that it was gluten-free!
I found the recipe at Lou-Lou090 on allrecipes.co.uk, and I love it!
1 1/2 large onions
2 generous tbsp sage
80g gluten-free breadcrumbs (or you can toast 2 gluten-free rolls and break them up into breadcrumbs)
Chop the onions into small pieces, then microwave on high power for 6 minutes, at 2 minute intervals; stirring after each interval
Add the breadcrumbs and sage to the onion, and mix
Beat the egg, and add to mixture
Add the butter, and stir thoroughly
Using your hands, mix well and shape into small stuffing balls
Place the balls on a greased baking tray, and place into the oven for 20-25 minutes – until golden
Peanut butter Easter eggs
For those of you who can’t stand the thought of Easter without chocolate, don’t worry! These tiny Easter eggs taste better than many shop bought chocolates!
The smooth peanut butter melts in your mouth as you bite into the egg. The only problem is that everyone kept asking for more so there were hardly any left for me!
1/2 cup smooth peanut butter
1 1/2 tbsp coconut oil
1 tsp vanilla extract
1/2 tsp stevia (to taste)
90g organic dark chocolate melts
You will also need an Easter egg mould – mine is for very small eggs, but you can choose the size you would like
In a microwaveable bowl, melt the peanut butter and coconut oil for approx 30 seconds to 1 minute, and stir until completely combined
Add the vanilla extract and stevia to the peanut butter mixture
Leave mixture to one side to cool (place something on top to keep it covered for hygiene reasons)
While that cools:
Melt 50g of the chocolate melts in a microwaveable bowl (saving the remaining 40g until later)
Gently distribute the chocolate into the Easter egg moulds, and, using a teaspoon spread it around to cover the moulds, leaving a gap in the middle for the filling
Once the chocolate has been spread around the moulds, pour out any excess chocolate (you can eat this), then place the moulds in the fridge for 30 mins
After 30 mins, take the set chocolate out of the fridge, and pour in the (cooled) peanut butter mixture to fill the moulds, leaving a small amount of space on the top of each mould
Place in freezer for 30 mins
After the 30 minutes, melt the remaining 40g of chocolate melts in the microwave
Take the set mixture out of the freezer, and pour the chocolate on top of each mould to complete the eggs
Place into the fridge, ideally overnight to ensure that the mixture has fully set, or for at least 3 hours
Strawberry mocktail (a cocktail without alcohol)
I’m partial to a cocktail but am not a big fan of alcohol, so I’m always looking for new mocktail recipes. I found this one on Honey, what’s cooking? and it’s delicious…and incredibly refreshing; just what you need after a three course meal.
This recipe makes one drink, so multiply it for the number of guests…or just keep this one to yourself as a reward for all of your hard work in the kitchen!
10 strawberries (with the stem removed)
2 ice cubes
1/4 cup water
1 tbsp honey
Chop the strawberries, and blend all of the ingredients together in a smoothie maker
Yes, it really is THAT easy!
This meal was absolutely delicious…and easy to prepare!
Nothing is stopping you from having a fantastic gluten-free Easter Sunday meal that tastes sensational!