The perfect Easter recipes!

Easter holidays, sunny days and Easter chocolate treats calls for some Easter baking! Perfect for making with the kids (or you can make for adults – they will go down just as well!) these recipes will make the best Easter addition to any Easter gathering. And of course, they come with a Primal twist!

Easter Primal Bunnies

Ingredients:

  • Primal bars (we used the Cocoa Brownie protein bar)
  • White fondant icing
  • Black icing
  • Pink icing

Equipment:

  • Bunny cookie cutter/or get creative with a knife!
  • Rolling pin

Recipe:

  • Flatten bar of choice (about 3mm thick) with rolling pin
  • Cut out bunny shapes in the bar using the bunny cookie cutter, or carve out a bunny shape using a sharp knife.
  • Cut out the same shape in the white fondant icing and layer on top of the primal bar to create a white layer.
  • Now get creative and decorate cute bunny faces using your black and pink icing.

Easter Chick Biscuits

Ingredients:

  • 200g unsalted butter
  • 100g golden caster sugar
  • 1 medium egg beaten
  • 1 tsp vanilla extract
  • 200g gluten-free plain flour
  • 200g icing sugar
  • 1 Coconut & Macadamia Primal bar
  • 2 tbsp milk
  • Few drops yellow food colouring
  • 75g unsweetened desiccated coconut
  • 50g chocolate chips
  • 25g orange fondant icing (or white fondant with orange food colouring)

Equipment:

  • Wooden lollipop sticks
  • Ribbon (optional)

Recipe:

  • Put half the butter and all the sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined.
  • Tip the flour into the mixture and mix on a low speed until it comes together to form a dough. Add in chunks of the CM Primal Pantry bar. Gather up into a ball, wrap in cling film and chill in the fridge for 20 mins.
  • Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment. Put the biscuit dough on a lightly floured surface and roll out until about 5mm thick. Cut out the biscuits using a 6cm round cutter. Transfer the biscuits to the prepared trays and insert the lolly sticks into the sides, just a quarter of the way through. Bake for 6-7 mins until the edges are golden brown, then carefully transfer to a wire rack and allow to cool completely before decorating.
  • Meanwhile, make some buttercream frosting. Place the remaining softened butter in a bowl and beat with a wooden spoon. Slowly add the icing sugar, 1 tbsp at a time, until thoroughly incorporated and you have a smooth, creamy mixture. Add a little milk and the remaining vanilla extract with a few drops of food colouring to give a pale yellow colour. Chill for 5 mins.
  • Put the desiccated coconut in a small bowl, add a few drops of yellow food colouring and mix well until the coconut is coloured pale yellow.
  • Spread the buttercream frosting over one side of the biscuit and sprinkle with the coconut. Add 2 chocolate chip eyes to each. Pinch a little orange fondant icing and shape into a beak and press into the mixture. Decorate with a ribbon, if you like, and serve.