A while ago I found out i was intolerant to gluten in my diet, I'd been suffering for years before I finally worked out what the cause was. I love the Corn-Flake, Rice-Crispy and Shredded Wheat chocolate nests at Easter, but unfortunately for me, these cereals include gluten.
So I set out to make gluten-free Easter nests. Best of all, these ones are actually healthy and packed with so many amazing super-foods that there's no need to feel guilty after eating these!
Ingredients:
5 tablespoons raw virgin coconut oil
2 tablespoons raw cacao powder
6 tablespoons pure maple syrup
1 tablespoon chia seeds
1 teaspoon almond butter
100g unsweetened gluten free puffed rice (I used Kallo organic)
Mini eggs for decoration
Method:
Pop the coconut oil, maple syrup, cacao powder, chia seeds and almond butter into a small saucepan and gently stir over a low heat for a few minutes until it is totally smooth and melted into a shiny silky liquid.
Once the mixture has melted completely, take the pan off the heat and continue to stir for a few moments to let the mix cool slightly. Then add in the puffed rice to your pan and mix gently until every grain is coated in chocolate.
Scoop the mix into cupcake cases, create a nest shape and decorate with the mini-eggs.
Health Benefits:
Coconut Oil: A source of healthy fats, energy source, helps prevent infections, boost brain function, assists in weight loss.
Cacao Powder: Source of antioxidants, boosts mood, balances hormones, improves heart health, shiny hair and strong nails.
Maple Syrup: Source of antioxidants, improve digestion, contains zinc and magnesium.
Chia Seeds: High in Omega-3 fatty acids, fiber and protein, sustains appetite for longer, creates high levels of energy.
Almond Butter: Source of high levels of protein, fiber and healthy fats, keeps you full.
Rice: Provides energy, regulates digestion, stabilises blood sugar levels, provides vitamin B1.
Happy Easter!
Emily Kate
xxx
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