Navigating your way through Easter on a healthy path would test even the strongest of wills. When it is raining chocolate, how are you expected not to indulge, even just a little bit? And let’s not even get started on the enticing smell of toasted hot cross buns!
If you’re worried the temptation is going to be too much to bear, why not whip up a batch of Patrick’s blueberry pancakes as a healthy and delicious treat that the whole family can enjoy for breakfast or as a tea-time snack! While you’re at, make some of Patrick’s chocolate dipped nuts to really make you feel like you’re not missing out on all the naughty Easter treats.
Delicious blueberry compote oozing out of sweet panckaes – yum. Blueberries are not only a superfood, rich in powerful antioxidants, but are also sweet tasting and delicious! What’s more, they’re gluten, wheat, diary and yeast free so everyone can enjoy them regardless of any food allergies.
Makes 4 large pancakes (to serve 4)
For the pancakes
50g quinoa flour
210ml skimmed, soya or nut milk
2½ tbsp. water
1 medium egg
4 tsp coconut oil for frying (1 tsp per pancake)
For the filling
4 tbsp blueberries
2 tsp xylitol
1 tbsp water
1 tsp lemon juice
- Make the pancakes by blending all the pancake ingredients except the coconut oil in a blender until smooth.
- Melt one teaspoon of the coconut oil in a frying pan and tip to coat the whole pan surface. Spoon in half a ladleful of the batter (a quarter of the total batter) and tip the pan to spread it evenly in a circle around the base.
- Cook for 30 to 45 seconds, then turn with a spatula (or the more adventurous can attempt to flip) and cook the other side for a similar length of time, until pale golden.
- Remove from the pan and keep warm (place on a plate and cover with a clean, dry tea towel) until it is ready to be served. You will have to add another teaspoon of oil to the pan between pancakes to make sure they do not stick.
- To make the blueberry filling, place the blueberries in a pan with the xylitol, water and lemon juice and heat gently until the berries start to burst and release their juice, producing a berry compote. Spoon a bit into the middle of each pancake, fold up and enjoy!
CHOCOLATE DIPPED NUTS
A sweet treat that is good for you too – who knew? The nuts are high in protein and minerals and the dark chocolate is low in sugar and rich in magnesium. Have a little fun with these and pretend they’re the Easter Bunny’s droppings!
Serves 2 (4 each) – double or triple the quantities to make sure there’s enough for the whole family to enjoy.
15g good quality dark chocolate, broken into pieces
25g shelled or mixed nuts (such as almonds, macadamia nuts, hazelnuts, Brazil nuts or cashews)
- Line a baking tray with non-stick paper.
- Gently melt the chocolate. To do this, half fill a saucepan with water and let simmer. Place the chocolate in a small metal or heat-proof bowl that fits the rim of the saucepan but does not touch the water, and allow the chocolate to melt in the bowl over the heat, stirring occasionally.
- Tip the nuts into the melted chocolate and stir to coat. Place the nuts on the baking tray, making sure they are not touching – otherwise they will stick together when they harden.
When all the nuts are done, place the tray in the fridge to let the chocolate harden completely.