Responsibly Sweet Easter Recipes

Ready to try new Easter recipes but are worried about maintaining a healthy diet? Now you can be responsibly sweet with LAKANTO Easter Recipes – recipes made with LAKANTO Monkfruit Classic Sweetener in place of sugar so that you can give your sweet tooth that kick in a healthier way.

Here are four delicious recipes that will make your Easter extra tasty. We promise the whole family will love these sweet treats!

Easter Carrot Cupcakes 

Ingredients 

Carrot Cake Mix:

2 ¼ cups Gluten Free plain flour

1 cup Lakanto Monkfruit Golden Sweetener

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup canola oil

1 teaspoon vanilla essence

3 large eggs

1 teaspoon bicarb soda

½ cup chopped pecans

¾ cup milk

1 ½ cups grated carrot

Cream Cheese Icing:

1 cup cream cheese, softened.

½ cup Lakanto Monkfruit Classic Sweetener

Method

1. Preheat the oven to 180ºC fan forced. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
2. Combine all the dry ingredients together in a bowl.
3. Combine all the wet ingredients together in a separate bowl.
4. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
5. Pour the mixture evenly across 12 cupcake cases.
6. Bake for approx. 12-15 minutes.
7. Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
8. Allow the cupcakes to cool completely before icing with the cream cheese frosting.

Gluten-Free Easter Cookies 

Ingredients 

½ Cup Unsalted Butter

½ Cup Lakanto Monkfruit Golden Sweetener

1 Whole Egg

2 Cups of Gluten Free Self Raising Flour

Inclusions: Easter eggs, No Added Sugar chocolate, nuts etc.

1 tsp Bicarb soda

Method

1. Mix all the dry ingredients together
2. In a bowl mix the butter and sweetener until soft
3. Add in the dry ingredients and mix until a bread crumb consistency is reached
4. Next add the whisked egg mix until the it forms a loose dough
5. Fold through Easter eggs or inclusions of choice.
6. Roll dough into 12 even mixed balls, place on a non-stick tray and cook for 20 minutes approx. until golden
7. Allow to cool before serving.

Easter Double Choc Muffins

Ingredients 

1 Cup Butter

1 Cup Lakanto Monkfruit Classic Sweetener

2 whole Eggs

1 Cup Water

1 Cup Gluten Free Self Raising Flour

¼ Cup Cocoa Powder

1 ½ Cups Gluten Free Plain Flour

200g Dark Unsweetened or No Added Sugar Chocolate

Ingredients for the ganache frosting:

200ml Full Fat Cream

100g Dark Chocolate

2 Tbsp Monkfruit Classic Sweetener

Method

1. Pre-heat the oven to 160c fan assisted (No fan – 180c)
2. Prepare a muffin or cupcake tray with cases, or grease with oil or butter.
3. In a medium pot, melt the butter, chocolate and classic sweetener
4. Whisk the mixture until smooth then add the cocoa powder and water
5. Next, mix the flours, and sieve
6. Add the whole eggs to chocolate mix and then fold in the dry ingredients
7. Pour evenly across 12 cupcake cases, and bake for 25-30 minutes.
8. Remove from oven and allow to cool.
9. Next, make the Ganache frosting by heating the cream and adding the chocolate and Sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken.
10. Once the cupcakes are completely cool, spread the ganache over each cupcake, and decorate with no added sugar Easter eggs or bunnies.
11. Keep chilled and enjoy!

Hot Cross Buns 

Ingredients 

For the Buns:

1 tablespoon dry yeast

½ cup Lakanto Monkfruit Classic Sweetener

1½ cups warm milk

4¼ cups bread flour

2 tsp cinnamon powder

2 tsp All Spice

1/2 tsp salt

1 1/2 cups sultanas

1 – 2 oranges, zest only

3 1/2 tbsp unsalted butter, melted and cooled

1 egg, at room temperature

For the crosses:

1/2 cup flour (any white flour)

5 tbsp water (Mix together to form a paste)

For the glaze:

1 tbsp Lakanto Monkfruit Classic Sweetener

2 tsp water

½ tsp Arrowroot (Mix together to brush over the hot cross bun)

Method 

1. Place the yeast and 2 teaspoons of the sweetener in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
2. Add remaining Bun ingredients, starting with the flour and remaining sugar.
3. Use a mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth)
4. Allow the mix to rise (double in volume covered with a damp tea towel)
5. Knock the mixture back
6. Roll into even ball sizes approx. 4cm push down to 2 cm flat place on a greased baking tray. (Place the balls approx. 2 cm apart)
7. Next, pipe the Cross mixture over the top and allow the mixture to rise about 70% in volume (approx. 30 minutes room temperature)
8. Pre heat the oven to 180c and bake the buns for 20 minutes until golden brown, then brush with the glaze mixture or simply dust with a cinnamon sweetener mixture. Serve warm or keep in the fridge for up to 7 days.