CLEAN EATING EASTER RECIPES

CLEAN EATING EASTER RECIPES
Clean Supper Club including delicious ingredients from Indigo Herbs.

---

HOP, SKIP & JUMP your way into a healthy Easter, where all your best intentions to resist the chocolaty, treat laden nature of Easter can be bounced out of the window and across the rolling green fields. Our Clean Supper Club Easter recipes enable you to have your chocolate, keep your bounce and retain your healthy glow...

So why don't you...
Bounce out of Bed with our Easter Smoothie
enjoy the...
Spiced Apple Galettes
share...
Hot Cross Buns
and try to keep up with the Easter bunny by eating these...
Energy Easter Eggs

---

Bounce out of Bed with our Easter Smoothie
CLEAN SUPPER CLUB

---

Well it wouldn't be right not to have chocolate for breakfast at Easter would it? But in true Clean Supper Club style this Smoothie has super health boosting power & a carrot!

Makes
1 Smoothie
 
Preparation Time
5 minutes
 
Equipment
High powered blender
 
Ingredients
1 Small Carrot
2 large Dates
1 Tsp. of Maca Powder.
1-2 Tbsp. of Raw Cacao Powder (we like 2!)
1 Tbsp.  Coconut cream
1 Tsp. of Cashew Butter
200ml of coconut milk
 
Method
Put all ingredients into the bender and blitz until smooth. We've gone for a civilised breakfast tea to serve this Smoothie ( after all it is Sunday) any other day it would be straight into a jar and enjoyed  through a long stripy straw.
 
Storage
Sealed container in the fridge

---

Easter Buckwheat Galette & Cinnamon Apples
CLEAN SUPPER CLUB

This Easter weekend we thought you might all enjoy a delightfully spiced buckwheat galette with soft warm cinnamon apples? We've eaten this recipe for breakfast, lunch and as a dessert!

---

Serves
4 large or 8-10 small
 
Preparation Time
15 -20 minutes
 
Equipment
Food processor
25 cm Frying pan
Spatula
 
Ingredients
For the Galette
220g of Buckwheat Flour
2 Eggs
½ tsp of cinnamon powder
pinch of pink Himalayan Salt
550ml of unsweetened Almond Milk
 
Cinnamon Apple Filling
4 medium apples, quarter, core and thinly sliced
1 tsp. of coconut oil, extra for greasing pans.
2 tsp. of cinnamon powder
1 tbsp. of coconut palm sugar
 
Method
Galette,

1. Mix all the ingredients together in the food processor for 2 minutes until completely combined.
2. Wipe the frying pan with coconut oil, put on a high heat, once hot reduce to medium temperature.
3. Ladle mix into frying pan, spread so evenly covers the base of the pan.
4. Cook for 2 minutes until small bubbles start to appear on the surface, then flip (we like to use a spatula for this) and cook for a further 2 minutes.
5. Repeat the process.

 
Cinnamon Apples

1. 4 medium apples, quarter, core and thinly sliced.
2. Gently melt 1 tsp. of coconut oil in another frying pan or a heavy based pan.
3. Add 2 tsp. of coconut palm sugar & 1 tsp. of cinnamon powder. Stir until the sugar dissolves.
4. Add the apple slices and cook on a medium heat until they are soft, stir occasionally so they don’t stick together.

 
To Serve
Tip Galette onto a plate; fill the centre with apple mix fold & serve. We like to drizzle a little grade A maple syrup over the top.
 
Storage 
Galette batter can be stored in a sealed container for 24 hours.
 

---

HOT CROSS BUNS
Clean Supper Club

So you've tucked into a super healthy, delicious and filling breakfast and you're wondering what to have for 11's or mid afternoon nibbles? Would it be Easter without a Hot Cross Bun?

They are beautifully spiced, filled with fruit and made with a Spelt & Buckwheat flour mix. We've used coconut oil to replace butter & sweetened them with coconut palm sugar instead of white sugar.

Our Clean Supper Club Hot Cross Buns will not break your healthy-living enabling you to enjoy them for Easter and whenever feel.

 
Serves
Makes 12

Preparation time
Prep 4 hours
Bake for 15 minutes


Equipment
Large mixing bowl or food mixer with a dough hook
Cling film
Baking paper
Baking tray
Scales
Saucepans
Piping bag
Wire cooling rack


Storage
Airtight container
In a cool dry place

Ingredients

300g of Spelt Flour
200g of Buckwheat Flour
50g of Coconut palm sugar
8g of dried yeast
8g of Himalayan pink salt
70g of coconut oil
120ml of unsweetened almond milk
Zest of 2 oranges
Zest of 1 un-waxed lemon
120ml of cool water
2 tsp. of cinnamon powder
2 large Eggs
½ tsp. of freshly ground nutmeg
100g of Sultanas
70g of dried cranberries

For the crosses
4 Tbsp. Buckwheat flour
3 Tbsp. of cold Water

For the glaze
4 Tbsp. Unsweetened Almond Milk
2 Tsbp. Coconut Palm Sugar


Method

1. Weigh out fruit dried fruit, place in a bowl, cover in water and soak for a minimum of 3 hours.
2. Gently warm almond milk with lemon and orange zest in saucepan.
3. Gently melt coconut oil in a separate saucepan
4. In a mixing bowl put the flours, salt, yeast, coconut sugar, cinnamon and nutmeg. Add eggs.
5. Stir together with wooden spoon or with food mixer, using the dough hook and on the lowest setting. Pour in almond milk with the zest and the coconut oil then gradually add water. Mix until fully blended together. The mix may look slightly wet.
6. Flour the worktop with buckwheat and tip out the dough. Knead for a few minutes until the mix becomes smooth & forms a rough ball shape.
7. Using the coconut oil lightly grease a large mixing bowl, place the dough into the centre and cover with cling film. Leave to rise for at least an hour (up to 2 would be fine), until it has nearly doubled in size
8. After the first rise, flour the work-surface and knead all the dried fruit into the dough. Round the dough into a smooth ball.
9. Return to the bowl, recover and leave to prove for another 1 hour.
10. Line a baking tray with baking paper.
11. Tip the dough out onto a lightly floured surface, knead for 2 minutes and then roll into a long loaf shape. Divide into 12 equal sized slices. Cut and roll each slice into a ball.
12. Place the dough balls 3cm apart on the baking tray, ensure you poke any dried fruit that is sat on the surface of the bun into the dough. Then place in a clean plastic bag, tie end with elastic band. Alternatively cover with cling film until they double in size or for at least 1 hour.

13. Heat the oven to 200°C
14. To make the crosses, mix the flour & water until it makes a paste. Using a piping bag with a small nozzle, pipe across the buns.
15. Place buns in the centre of the oven, cook for 15 minutes.
16. Meanwhile make the glaze using 4tbsp of unsweetened almond milk warmed with 2 tsp. of coconut sugar.
17. Once the hot cross buns are removed from the oven, lightly brush with the glaze.
18. Leave to cool slightly on a wire rack, pour a cup of rooibos tea, slice hot cross bun in two, lightly toast if you wish and smother with goats’ butter.

Storage
Best eaten in 2 days,
store in an air tight
container suitable for freezing.

Note- This is the first time we've baked with coconut palm sugar. It has a wonderfully caramel flavour, low GI, aids the digestive system & supports normal blood pressure & circulation. You could replace it with Xylitol & we've kept the amount we've used low.

---

Easter Energy Eggs
CLEAN SUPPER CLUB

Our final recipe is particularly gorgeous Easter treats for you & your friends and family to share!
Meet our Easter Energy Eggs loaded with cacao and great fun to make with the children (so long as they don't eat too much of the mix).

Flavours
Cacao & vanilla
Cacao & Cinnamon
Cacao & Cherry
 
Makes
10-12 depending on size
 
Preparation Time
20-25 minutes
 
Equipment
Food processer
 
 
Ingredients
Basic Recipe
6 large Medjool dates or 12 small dates
1/3 cup of raw cacao powder
2 tbsp. of cashew butter
½ tsp. of raw vanilla powder
 
Flavours
¼ tsp. of raw cinnamon powder.
¼ tsp. of cherry powder.
 
 
Method

1. Put all the dates into the food processor and blend until smooth.
2. Add cashew butter, cacao powder and vanilla powder then blitz until blended and smooth.
3. If you’d like a trio of flavoured Energy Eggs remove from food processor and separate mixture into thirds.
4. Flavour combinations -

Retain one 1/3 as cacao & vanilla
The second 1/3 add ¼ tsp. of raw cinnamon powder to one and mix together
To the final third 1/3 we added ¼ tsp. of cherry powder
            
5.  Take either a tsp. or a tbsp. of mix and using your hands roll until smooth.  Start with a ball shape and then form the egg shape.
6. Repeat & try not to eat too much of the mix!
7. If you would like just one flavour combination add 2 tsps of cinnamon powder to the whole mix or 2 tsps of cherry powder
 
Storage
We like to keep ours in a sealed container in the fridge.

To Serve
Enjoy any time but we particularly love ours with our favourite herbal or decaf tea, whilst trying to fend off the mini Clean Supper Clubbers from stealing the last ones!

 

---

You'll notice links through the recipes to the delicious & super powered ingredients by Indigo Herbs. We must use their products at least 3 times a day and we warn you the flavours and health benefits are addictive!
We really hope you will try out these recipes and thoroughly enjoy the results, safe in the knowledge you aren't blowing your healthy lifestyle!

Have a great break and a
HAPPY EASTER

Best wishes
Claire & Sarah

All these recipes and many more created by other foodies are in the new Indigo Herbs E book "A Delicious Collection of Easter Recipes".

CLEAN SUPPER CLUB
Creatively Clean Eating

---