Easter isn’t traditionally thought of as a healthy occasion, It’s more of a sugar fest with kids running around hunting countless eggs and people visiting armed with bags of mini eggs. Much as I try to ensure my kids eat well and have a healthy attitude to food I also don’t want them to feel excluded and can’t justify pulling them away from the fun. But I can try to incorporate some healthier treats.
We’ve been busy making our own Easter eggs – we’ll be sharing the recipe with you next week. Good quality dark chocolate has a higher antioxidant potential than most fruits and vegetables, including blueberries, cherries and broccoli so by ensuring we have high quality Easter eggs at home I feel I’m minimising the damage from chocolate overload. And it’s such fun to make chocolate with kids.
As we had some chocolate leftover we decided to make these gingerbread bunnies which are great to take to Easter parties and also will serve well as healthy treats through the holidays.
They’re really easy to make and kids love getting involved with cutting the shapes and decorating them. The only downside is that melted chocolate and kids aren’t the best mix if you have white kitchen walls!
We use spelt flour which has less gluten than traditional flour so many people are able to tolerate spelt more easily than wheat. Spelt is also naturally lower in phytic acid than wheat which means we are able to more easily absorb the beneficial minerals that the spelt contains.
Although these biscuits do contain sugar, we use coconut sugar (and not that much). Coconut sugar is really sweet and has a distinct caramel flavour that is perfect for gingerbread. However it is a low GI/GL sugar meaning it has little impact on blood sugar levels. If you don’t have coconut sugar to hand, you can substitute with xylitol or unrefined sugar.
We hope you enjoy this recipe, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice.