If you are looking for a simple healthy Easter recipe that the kids can easily make with you, then look no further. Using a variety of wholefood ingredients from a variety of food groups and macronutrients ensures the sugar highs aren’t too high and the tantrum lows non-existent.
There is sweetness, sour, crunch and bite. It has it all. These healthy Easter nests look cute and they taste great!
Cooking hands on time: 10 minutes
Cooling, freezing time: 1 hour
What you need is:
- ¼ cup of coconut oil
- 1 tbsp of honey
- 1 tbsp of cocoa
- 2 cups of puffed rice
- 2 tbsp sunflower seeds
- 1 cup of frozen raspberries
- 1 tbsp of water
- 1 tbsp of shredded coconut
What you do is:
- Warm the coconut oil, honey and cocoa on a low heat to combine, stirring the whole time. This can be done with supervision from around five years of age. For young children, the adult can do this then remove from the heat into a different bowl.
- Once all the ingredients are combined, remove the pot from the heat and add in the puffed rice.
- Stir the puffed rice through and sprinkle the sunflower seeds in while stirring.
- Line a muffin tray with little patty cases and spoon out the mixture evenly amongst 12 patty cases.
- Measure out 1 cup of raspberries and if frozen, add in 1 tbsp of water and using the back of a fork, mush them up a little.
- Spoon out the raspberries evenly over the rice puff mixture.
- Sprinkle a wee bit of coconut over the top and pop the muffin tray into the freezer for an hour to set.
- When ready, take them out and enjoy!
Mandy is a nutritionist, food scientist, author and Mama to three monkeys. Her kitchen is always messy with mini cooking experiments popping from every crevice. She adores everything about food and is passionate about nurturing the love of food in children. You can find her at: www.littlepeoplenutrition.com.au.