Looking for a healthier option this Easter that’s DAMN tasty? Remedy nutritionist Jacqueline Alwill whipped up this Easter Bunny Bread recipe that we couldn’t help but share.
While this year’s Easter long weekend might not be bustling like usual, there’s still fun to be had in isolation – and good food to indulge in.
If you want to limit your family’s sugar intake, you don’t have to say goodbye to all treats. Bake this chocolate-y Easter bunny bread by Remedy nutritionist Jacqueline Alwill, to bring some well-deserved sweetness into your weekend.
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Easter Bunny Bread
Makes: 1 loaf
- 1/2 cup extra virgin olive oil
- 3 free range eggs
- 1/2 cup coconut sugar or 1/3 maple syrup
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2tsp gluten-free baking powder
- 1/2 tsp bicarbonate soda
- 1/2 cup (75g) dark chocolate, roughly chopped
- 1/2 cup sultanas
- 2 cups grated carrot
- 1 1/2 cups (225g) gluten-free flour or spelt flour (for those not gluten-free)
- 1 cup shredded or flaked coconut
- Preheat oven to 170c and line a loaf tin (12x24cm) with greaseproof paper.
- Whisk together olive oil, coconut sugar, eggs, spices, baking powder, bicarbonate soda in a large mixing bowl until creamy.
- Add dark chocolate, sultanas, gluten-free flour and grated carrot and mix to combine. Pour into lined loaf tin and place in oven to cook for 45-55 minutes.
- Cool in tin for 20 minutes then transfer to a wire rack to cool completely before slicing and serving!
Jacqueline Alwill is an accredited nutritionist. For more of her recipes, visit The Brown Paper Bag.