Ad – in happy cooperation with KitchenAid
Are you already looking forward to Easter, or are you more like “whoa no, can’t even see my family”.
This Easter is truly special and I think we should celebrate it like this. Especially, because we spent it not with our families, relatives or friends now, I would like to make this Easter exceptionally beautiful. We might be even able, to take this as an opportunity to use the time for a healthier Easter and to try out new recipes. Of course, I share the recipes here with you.
My survey on Instagram for “your perfect Easter” has resulted in something like this:
- Carrot cake
- Yeast cake
- Cinnamon rolls
- Lasagna (?) 😀
- Noodles with mushroom sauce and cashews
- Cashew cheese
…and a few other things. I must say, you guys were pretty creative :). I have recipes for almost everything and will link them as well. For me, a carrot cake is a must during the Easter holidays. And the one I designed for you is really good. It’s kinda baked Carrot Oatmeal, which means yummy and healthy.
So that the whole thing doesn’t take forever, I use my blender as usual. Good news, there is now a cheaper version available. So for all of you who have asked me if I can recommend a cheaper one, yeah, yeah, yeah, NOW, this one:
KitchenAid Artisan K400 Blender – PISTABLE
Pistachio is just my personal preference. I fell in love with this color right away. As well as I love the 1.4 l glass container, the design, its power in the engine with 1.5 HP peak plus its skills through 5 speed levels. Furthermore, the mixer has 3 preset recipe programs as well as a self-cleaning program.
Here are the skills:
- chops frozen food
- Banana ice cream
- high-fiber vegetables
- fibrous ingredients like ginger
Once you own a good blender, you never want to go back. The texture just gets so much more delicious, smooth, creamy and soft. You don’t even need fat to get a creamy consistency 🙂 Okay, let’s get the easter magic.
And this is what we offer at Easter, of course taking into account your wishes: carrot cake, cinnamon rolls, hummus, Feto spread, a pea and parsley spread, rolls, raw vegetables, and sprouts.
- Serves: 16
- Serving size: 16
- Calories: 154,6
- Fat: 7,1
- Carbohydrates: 17,3
- Sugar: 8,5
- Fiber: 2,8
- Protein: 4,4
- Dry ingredients:
- 200 rolled oats
- 80 g walnuts
- 100 g coconut sugar
- 30 g flaxseed flour (flaxseed meal also works, opt. germinated)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 pinch of salt
- Moist ingredients:
- 200 g apple sauce
- 180 g carrot
- 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple vinegar)
- 80 g Cashews, soaked
- 100 g vegetable quark (yoghurt is also possible)
- 2 tsp lemon
- 2 tsp xylitol
- Preheat the oven to 180 degrees
- For the buttermilk:
- Mix milk with apple vinegar and set apart for 10 minutes.
- In the meantime, grind the oats to flour in a mixer and put them in a bowl.
- Pulse walnuts 1 time briefly in your blender to get small pieces and add them to your oat flour. Combine with remaining dry ingredients.
- Wash carrot, cut it into coarse pieces and also pulse 1 time in your blender into small pieces.
- Mix the carrots with liquid ingredients, add the dry ingredients and mix to a dough.
- Grease a baking tin or line it with baking paper, fill in the dough and bake for 30 minutes until golden brown. I use a square* (20 cm on 20) form, round works too.
- Let it cool down and take it out of the form.
- Blend all ingredients for the Frosting in a blender until creamy.
- Spread on the cooled down cake and ideally store in fridge until the Frosting becomes firm (approx. 2 hours). Or cut it into 16 pieces and enjoy immediately even if the Frosting is still soft. Keep the leftovers in the fridge.
If you also like to make the cinnamon buns yourself, you can have a look at this recipe.
- 2 cups peas, frozen
- ½ cup cashews, soaked (opt. cashewbutter)
- ½ bunch of parsley
- 3 florets cauliflower, frozen or steamed
- 1 tsp vegetable stock
- Let frozen cauliflower thaw for about 5 minutes. Then mix all ingredients in a blender until creamy. If necessary add some water until it becomes a smooth cream. The parsley can be mixed together with the stalks.
- Enjoy with raw vegetables or bread rolls.
- The dip can be kept in fridge in a closed container for about 4 days.
You can find lots of other recipes in my book Mix dein Glück, and here is the hummus recipe and a recipe for cashew cheese. It takes a while and probably won’t be available for Easter anymore 🙂 But the cheese tastes just as good without the “aging effect” 🙂 In my opinion, the carrot cake has already brought a lot of Easter happiness and I hope it will sweeten your Easter despite all the circumstances.
What do you think is part of a healthy Easter? Or have you perhaps already tried the cake?
I am happy to hear from you. Happy and especially healthy Easter wishes!
[…] At a vegan Easter brunch I would complement the cake with other great healthy dishes. Such as cinnamon buns, hummus, feto spread, a pea parsley spread, rolls, raw vegetables and sprouts. For recipes and further inspiration, check out my article on the perfect Easter brunch. […]
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