How to Make Better Easter Treats


How to use whole foods in your easter baking

Our favourite sweet tooth recipes that use real food ingredients so you can enjoy your Easter feast without worrying about the post-indulge slump!

Easter, not unlike any other holiday, is a time of gathering and joy. And what brings joy and families together more than a traditional Easter feast? Not a whole lot! Between the roasts, the mashed potatoes, the wine, and the chocolate - SO MUCH CHOCOLATE - it's hard to even think about healthy food choices when your plate literally overfloweth. That's why this week we're tacking ways to incorporate real food into your dessert menu so you can forgo the guilt and focus on enjoying yourself this holiday season. We've put together three knock-out recipes that all use various flour alternatives, are free of artificial sweeteners and white sugar, and are perfect for every day of the week!


Good friday carrot cake cupcakes

This recipe uses almond flour and coconut flour to create a slightly thicker, more decadent version of a classic carrot cake. We add pecans to our mix for some crunch but feel free to omit if you are looking for a nut-free version.

The original recipe comes from Texanerin Baking and you can find it here


For the carrot muffins:
1 1/4 cups (125 grams) blanched almond flour
2 tablespoons (16 grams) coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/3 cup (75 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
1/3 cup (106 grams) honey
2 teaspoons vanilla
1/2 cup (50 grams) grated carrots
1/2 cup chopped pecans (save some for toppings)

For the cream cheese frosting: 
2 ounces (56 grams) cream cheese
4 teaspoons maple syrup
1 1/2 teaspoons vanilla
a dash of salt
additional milk for thinning, if desired


Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
In a large bowl, mix together the eggs, oil, honey, and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots and pecans.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
Spread a thin layer on top of each cupcake or pipe it on. Sprinkle remaining pecans on top.


Easter sunday pb&c Banana bread

This recipe uses quinoa flour and oat flour for a gluten-free and guilt-free breakfast of champions. Not that we're saying you can't have it for dessert... it's seriously THAT good.

This recipe is from our most beloved blogger, Ambitious Kitchen, whose entire arsenal of recipes is incredible. Check out the original here.


1 1/2 cups Ancient Harvest Quinoa Flour
1/2 cup gluten free oat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt (only if your PB isn't already salted)
3 large ripe bananas, mashed
2 tablespoons honey or maple syrup
1 large egg
2/3 cup creamy all natural peanut butter
1/2 cup unsweetened almond milk
1 tablespoon chia seeds
1/2 cup chocolate chips (dairy free, if desired)


First, toast your quinoa flour by placing a large skillet over low heat. Add in the quinoa flour and stir every few minutes for 10-15 minutes. This will remove the bitterness and overwhelming quinoa flavor from the flour.
Preheat oven to 350 degrees F. Grease 8x4 inch or 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl whisk together toasted quinoa flour, oat flour, baking soda, cinnamon and salt.
In a separate large bowl, beat together bananas, honey, egg, peanut butter and almond milk until smooth and creamy. Add dry ingredients to wet ingredients and mix until just combined. Next slowly fold in chia seeds and chocolate chips. Pour into prepared pan and bake for 45-55 minutes or until toothpick comes come clean or with just a few crumbs attached. Cool on a wire rack in pan for 10-15 minutes then cut into 16 slices and enjoy!



Passover Monday pancakes

What's a holiday breakfast without pancakes? These low-carb beauties are made using almond flour and cream cheese. Opt for using a vegan 'cream cheese' to make these dairy free. 

Originally posted by The Novice Chef Blog, you can find the OG recipe here.


2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
butter, syrup, nut butter, honey, or any toppings of your choice


Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with whatever floats your boat!

Meaghan PoultonComment