Gut lovin’ easter eggs

Styling: Carlie Monasso. Photography: Bec Hudson

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I’m a strong believer that the best gift we can give the next generation of children is their health and one of the best ways we can do this is by showing them how to make food that will nourish their little bodies.  This is a fun way of getting kids in the kitchen at Easter time and avoiding a house full of crazy children with blood sugar highs.

This recipe is inspired by Sarah Wilson’s I Quit Sugar: Gut Lovin’ Gelatin, with the star ingredient in the marshmallow being the gelatin – it’s a superfood B.O.M.B.  And I’m not talking about any old gelatin you find on the supermarket shelf, I’m talking quality gelatin in it’s purest form – made from the bones, skin and connective tissue of animals. The list of health benefits is as long as my arm (potentially even longer).  It’s a complete protein with all 18 amino acids.  It’s got gut healing properties, it reduces inflammation, aids digestion, maintains muscle mass and healthy hair, skin and nails. It’s also believed to improve sleep quality and balance hormones.  Need I say more?   

Of course, big kids love Easter eggs too, don’t worry – I’ve got all bases covered, with marshmallow eggs for the kiddly winks and peppermint patties for the adults…

 

You will need:

Easter egg mould/s (I bought mine from Spotlight)

For the marshmallow:
2 tablespoons gelatinIQS Gelatin banner
1/4 cup water
400ml coconut cream
1 tablespoon rice malt syrup
1 teaspoon vanilla extract

For the mint patties:
3/4 cup cashews, soaked overnight
1/2 cup desiccated coconut
1 teaspoon peppermint extract
1 tablespoon rice malt syrup
3 tablespoons coconut oil, melted

For the shells:
3/4 cup coconut oil
2 tablespoon raw cacao
1 tablespoon rice malt syrup

 

WHAT TO DO:

Marshmallow:
Combine gelatin and water stirring quickly until gelatin becomes firm like a rubber ball. Then heat coconut cream in a saucepan over a low heat, add rice malt syrup and vanilla extract.  Add gelatin to the saucepan and stir until dissolved. Pour mixture into egg moulds to three quarters full and freeze to set.

Peppermint:
Blend soaked cashews, coconut oil, desiccated coconut, rice malt syrup and peppermint extract ingredients in a food processor until smooth and creamy.  Pour into egg moulds until ¾ full and freeze to set.

Egg shells:
Melt the coconut oil in a saucepan over a low heat, add raw cacao and rice malt syrup, stirring to combine.

Remove marshmallow and peppermint eggs from moulds and set aside.  Pour egg shell mixture half way into each mould, drop the fillings in then add more chocolate mixture if necessary.

Freeze until set, remove, and hear the kids (big and little!) shriek in delight.

Happy Easter!

 

 

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Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She's appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she's a regular contributor to Medibank's Be. Magazine and Fairfax health online.

3 Comments

  • You’re website loads great even from my iPad. Thanks for the helpful info.

  • Reply August 6, 2015

    Click Here

    I’m glad I came across this post. Emailed it to myself to read afterwards from my desktop. Will attempt for connecting with you on Facebook then too.

    • Reply March 17, 2016

      Zara D'Cotta

      I’m so pleased to hear this – please do connect on Facebook. 🙂

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