As Easter approaches, it’s time to get into the festive spirit, and what better way to do that than with freshly baked Easter bread? This bread is the perfect addition to any Easter brunch or dinner table. And the best part? It’s incredibly easy to make! So, roll up your sleeves, dust off your apron, and get ready to impress your friends and family with this delicious Easter bread recipe. Get ready to experience the aroma of freshly baked bread wafting through your home, as we take you through the steps to make this scrumptious treat.
Created with carrot, sultanas, gluten-free flour, coconut sugar, and dark chocolate, this healthy vegetarian Easter Bunny Bread is delightful, and we couldn’t help but share. One loaf can be cut into 8-10 slices, so it’s safe to say – there’s enough for the entire family.
While most of us will have these ingredients at the back of our pantries, for the ones who don’t, add the ingredients to your next week’s UBER shopping list so you don’t have to make a non-essential trip to the grocery store. Remember, this is the time to stay home, stay safe, and get cooking!
Lastly, if you’re interested in learning to cook more of nutritionist Jacqueline Alwill’s tasty recipes, then take a look here — rest assured, you’ll find something that will suit your taste buds.
Healthy Easter Bunny Bread Recipe
Gluten-Free, Vegetarian Makes one loaf, serves 8-10
1/2 cup extra virgin olive oil
Three 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 spelled 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.
Add olive oil, coconut sugar, eggs, spices, baking powder, and bicarbonate soda in a large mixing bowl until creamy.
Add dark chocolate, sultanas, gluten-free flour, and grated carrot and combine. Pour into lined loaf tin and place in the oven to cook for 45-55 minutes.
Cool in the tin for 20 minutes, then transfer to a wire rack to cool completely before slicing and serving!