There’s nothing like a spot of enriched bread after a long hard Lent without sugar. Easter bread is often laden with the sweet stuff and eggs too make an appearance in the different types of Easter bread that abound at this time of year.
Pane de Pascua, Babka, Tsoureki, Hot cross buns…
The following photos are my festive hot cross bunnies made with organic spelt flour. Decoration is done with white and dark chocolate from Lindt. These will now be officially part of our Bakers’ Dozen bake club menu.
Another Easter indulgence is chocolate. I admit I do like the Cadbury Easter eggs when I’m craving a sickly sweet treat with just a hint of real chocolate. The following are pictures of my own ‘healthier’ version of the cream eggs. Chocolate is from Lindt and the yellow colouring is courtesy of turmeric, the spice that makes mustard and curry powder yellow and incidentally has anti-inflammatory properties.
Carrot cake is another popular spring treat. The following are carrot cake doughnuts, carrot cake muffins and a lone hot cross bunny. I confess that I forgot to add the sugar to the doughnut but seeing as it was covered in a white chocolate cream icing, no one could tell.