Healthy Easter recipes
Easter means lots of family time, and is a great excuse to hop into the kitchen with your kids and cook up some delicious snacks and meals.
Although chocolate seems to be ever-present at Easter, it doesn’t have to be the star of the show. Below are two healthy Easter recipes that are delicious and nutritious and provide a much needed distraction from that insurmountable pile of Easter eggs! Plus, they’re healthy, kid-friendly and easy to make. For more ideas to make your Easter long-weekend happy and healthy, click here.
Healthy Fish and Chips
According to tradition, during Lent, Catholics had to avoid eating meat as a way of honouring Jesus’ sacrifice. This is why fish (as a replacement for meat) is a key ingredient to the Good Friday meal and, who doesn’t love an excuse to eat fish and chips and pretend you are by the sea?
Instead of the usual greasy take away option, try this version. You can even wrap it up in paper for an authentic touch!
- Olive oil spray
- 2 large sweet potatoes, cut into wedges
- 2 large white potatoes, cut into wedges
- 1 egg
- 2 tablespoons reduced fat milk
- 2 tablespoons plain flour
- 3/4 cup bread crumbs (preferably wholemeal)
- 600g boneless firm white fish fillets, cut into 2cm thick slices
- Preheat oven to 200 degrees C. Spray two large baking trays with olive oil spray. Spread wedges in a single layer on one tray and spray lightly with oil.
- Bake for 20-25 minutes until lightly browned and cooked through.
- Meanwhile, whisk egg and milk together. Place flour and breadcrumbs in two separate bowls. Coat fish in flour, followed by the egg and then the breadcrumbs. Place on the second tray and spray lightly with oil.
- Bake for 10-15 minutes until tender and golden.
Hot Cross Muffins
In some circles, it is customary to kiss the cross on top of the Hot Cross Bun, share it and recite the following verse:
Half for you and half for me,
Between us two shall goodwill be.
Of course these muffins are the perfect size for one, but you can give them a kiss anyway!
There are many superstitions surrounding Hot Cross Buns, including one where a bun baked on Good Friday and left to go hard can be grated up (even a year later) and put in some warm milk to calm an upset tummy. We’re not too sure about that, but these hot cross bun-inspired muffins are certainly tasty and are also a good source of fibre with the addition of wholemeal flour. We don’t think they’d last a year anyway!
Makes 24 small muffins
- 1 1/2 cups self-raising flour
- 1 cup wholemeal self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cups canola oil
- 2 eggs
- 1 cup reduced fat milk
- 3/4 cup sugar
- 1 1/4 cups mixed dried fruit
- 1/4 cup icing sugar
- Preheat oven to 180 degrees. Line two 12-hole muffin trays with paper cases.
- Sift flour, bicarb soda and spices into a large bowl.
- In a separate bowl, whisk together the oil, eggs, milk and sugar. Add to the dry ingredients and stir to combine. Gently stir in the fruit.
- Divide the mixture among the muffin cases, then bake for 15-20 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
- To make the icing, mix the icing sugar with a small amount of hot water to form a thick paste. Pipe crosses over the cooled muffins.
If you don’t have a piping bag, just put the icing in a zip lock bag, snip off one corner and pipe away.