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Easter time is family time! Spending time with your favorite people at Easter brunch is one of the best things there is. How about a vegan version this year? We’ll show you how to do it without much effort.

When it comes to family dinners, tastes often diverge widely. One person doesn’t like fish, another doesn’t like meat, and a third can’t tolerate milk. So why not organize an Eater brunch without animal products at all? What sounds unimaginable, since an Easter without colorful eggs seems impossible, can nevertheless expand the culinary horizons of one or the other. Because a slightly different Easter brunch has never hurt anyone.

 

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VEGAN EASTER EGGS

For this you need:

• 10 dates
• 5 tbsp. water
• 2 tbsp nut puree (e.g. cashew puree)
• 1 tbsp dried cranberries
• 5 tbsp coconut flour

First of all, soak the dates and cranberries overnight. If you don’t have that much time, you can soak the fruits in hot water for 1-2 hours instead.

Put the soaked fruit in a blender with 5 tablespoons of water and blend until you have a creamy paste. Then add the nut puree and blend it again.

Gradually add the flour until the cream becomes drier. Since the mixer can no longer mix, your own hands come into play. Continue to knead the dough to form the eggs.

In the meantime, heat the chocolate in a water bath. When it finally becomes liquid, dip in the eggs and let them drip off. Once the chocolate has dried, you can start eating the eggs.

Carrot Cake

For the dough:

• 80g spelt flour
• 40g almond flour de-oiled
• 200g apple sauce
• 150g carrots
• 1 egg
• 5g baking powder

For the topping:

• 200g non diary cream cheese light 0.2% fat
• 15g icing sugar (or another sugar alternative of your choice)
• Some bourbon vanilla
• 1 dash lemon juice

Wash, peel and finely grate the carrots. Then put all the ingredients in a bowl and mix well. Pour the mixture into a cake form of your choice and bake for 35-40 minutes at 180 degrees celcius convection oven.

When it is ready, take the cake out and cool. During this time, mix the topping ingredients together. When the cake has cooled, spread the topping on the cake.

 

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Ein Beitrag geteilt von H E L L R O S A G R A U (@hellrosagrau)

Easter Lamb

• 200 g wheat flour
• 80 g sugar
• 1 sachet vanilla sugar
• 1 sachet baking powder
• 15 g cornflour
• 1 pinch of salt
• 70 ml sunflower oil
• 180 ml water or oat milk
• Icing sugar for dusting

First of all, preheat the oven to 175° C (fan oven). Mix all the dry ingredients in a mixing bowl and then stir in the oil and water.

Thoroughly grease and flour the baking tins with margarine. Pour the dough into the Easter lamb tin (to approx. 3-4 cm below the rim), place on the oven rack on the bottom shelf of the oven and bake in the preheated oven for approx. 40-45 minutes.

After baking, the tin should remain closed, as the pastry must be completely cool. Once the tin has completely cooled down, remove the lamb carefully from the form. If the lamb is crooked, use a sharp knife to cut the bottom slightly straight. As a final step, simply dust with icing sugar.

This year it’s time to serve up at least the sweet Easter dishes in a vegan version. Not only are these recipes easy to follow, they taste little different than the non-vegan versions. So the animal-free lifestyle can start slowly but surely.

Source cover image: Unsplash / Melissa Walker Horn

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