Non Candy Easter Ideas: Fun And Delicious Recipes

Introduction

Easter is just around the corner, and while candy is a traditional treat, why not switch things up this year with some non-candy Easter ideas? Not only will these ideas be a healthier option than candy, but they will also be just as fun and delicious. In this article, we will provide you with two incredible recipes that are perfect for Easter and contain no candy.

Recipe 1: Carrot Cake Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1/2 cup finely grated carrots
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted butter

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together the buttermilk, grated carrots, brown sugar, egg, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick pan over medium heat and grease with cooking spray or butter.
5. Using a 1/4 cup measure, pour the batter onto the pan and cook until bubbles form on the surface and the edges start to look dry (about 2-3 minutes).
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve with your favorite toppings such as maple syrup, whipped cream, or cream cheese frosting.

Nutritional Information:

• Serving Size: 3 pancakes
• Calories: 313
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 73mg
• Sodium: 540mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 7g

Cooking Time:

• Total Time: 20 minutes
• Prep Time: 10 minutes
• Cook Time: 10 minutes

Equipment:

• Large mixing bowl
• Small mixing bowl
• Whisk
• Non-stick pan
• Measuring cups and spoons

Serving Suggestions:

• Top with whipped cream, cream cheese frosting, or maple syrup.
• Serve with a side of bacon or sausage.
• Add chopped pecans or walnuts to the batter for some extra crunch.

Variations:

• Substitute the all-purpose flour with whole wheat flour for a healthier option.
• Add 1/2 cup of raisins or chopped nuts to the batter for more texture.
• Replace the grated carrots with grated zucchini or sweet potato.

Substitutions:

• If you don’t have buttermilk, you can use regular milk or yogurt instead.
• If you don’t have brown sugar, you can use white sugar or honey.
• If you don’t have melted butter, you can use vegetable oil or coconut oil instead.

Storage:

• Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
• To reheat, simply microwave for 30-60 seconds or toast in a toaster oven until warm.

Tips:

• Make sure to grate the carrots finely so that they cook through in the pancakes.
• Don’t overmix the batter as this can result in tough pancakes.
• Use a non-stick pan or griddle to prevent the pancakes from sticking.

Frequently Asked Questions:

• Can I make these pancakes ahead of time?

Yes, you can make the batter the night before and store it in the fridge. Simply give it a quick stir before using it.

• Can I use a different type of milk?

Yes, you can use any type of milk you prefer.

• Can I use a different type of flour?

Yes, you can use whole wheat flour, almond flour, or any other type of flour you prefer.

Recipe 2: Deviled Egg Chicks

Ingredients:

• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1/4 tsp salt
• 1/8 tsp paprika
• 6 small black olives
• 1 small carrot

Instructions:

1. Peel the hard-boiled eggs and cut off a small slice from the bottom so that they can stand up straight.
2. Cut the top 1/3 off of the eggs and carefully remove the yolks.
3. In a bowl, mash the yolks with mayonnaise, yellow mustard, salt, and paprika until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Cut the olives in half and place one half on each egg for the eyes.
6. Cut small triangles out of the carrot for the beaks and stick them onto the eggs.
7. Place the egg chicks in a container and refrigerate until ready to serve.

Nutritional Information:

• Serving Size: 1 egg chick
• Calories: 98
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 188mg
• Sodium: 174mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 6g

Cooking Time:

• Total Time: 15 minutes
• Prep Time: 10 minutes
• Cook Time: 5 minutes

Equipment:

• Small mixing bowl
• Fork or potato masher
• Knife
• Cutting board
• Measuring spoons

Serving Suggestions:

• Arrange the egg chicks on a bed of lettuce or spinach.
• Serve with crackers or sliced veggies for dipping.
• Use different colored olives for eyes to create a variety of chick expressions.

Variations:

• Add chopped herbs, such as chives or parsley, to the yolk mixture for extra flavor.
• Replace the mayonnaise with Greek yogurt for a healthier option.
• Add a sprinkle of cayenne pepper or hot sauce to the yolk mixture for a spicy kick.

Substitutions:

• If you don’t have yellow mustard, you can use Dijon mustard instead.
• If you don’t have black olives, you can use capers or small pieces of roasted red pepper for the eyes.
• If you don’t