Posted on 11 April 2014

Give our top five tried and tested Easter and Passover recipes a go. For a guilt free holiday season with your friends and family.


What you need:

11/2 cups of almond meal
1 cup coconut flour
1/4 cup of Stevia (Natvia)
6 eggs
250 grams grass fed butter melted (or ghee or coconut oil)
2 apples peeled and grated (we used granny smiths)
3/4 cup of unsweetened sultanas (or raisins, be sure to check for nasties!).
2 tsp. nutmeg
3 tsp. cinnamon
1 tsp. baking powder

for the crosses:

1 tbs. coconut flour

What to do:

  1. Preheat your oven to 180 degrees celsius.
  2. Line twelve muffin tins with large muffin cases.
  3. In a large bowl, mix the almond meal, coconut flour, Natvia, nutmeg, cinnamon and baking powder in a bowl.
  4. Add the butter and eggs and mix well.
  5. Now add the apple and sultanas. Mix again until it forms a dough.
  6. Once the mixture is all combined, roll into twelve even balls.
  7. Place them into the muffin cases and press down a little.
  8. For the Crosses: place 1 tbs. coconut flour in a small bowl.
  9. Gradually add drops of water while stirring, until a thick white paste forms. Use a fork to make sure there are no lumps.
  10. Put the paste into a piping bag, and pipe a cross on to the top of each bun.
  11. Now place the buns into the preheated oven for 30 minutes.
  12. Serve without the muffin cases (so they look more bun-like), warmed and with more butter. Yum

 Time to enjoy! Recipe via The Merrymaker Sisters.


What you need:

1 ¾ cup blanched almond flour
pinch celtic sea salt
2 tablespoons macadamia oil (olive oil can also be used)
2 tablespoons rice malt syrup
1 tablespoon vanilla extract
1 tablespoon lemon zest (packed)
1 tablespoon poppy seeds

What to do:

  1. In a large bowl combine almond flour and salt.
  2. In a smaller bowl combine oil, rice malt syrup, vanilla and lemon zest.
  3. Stir wet ingredients into dry, then work in poppy seeds.
  4. Roll dough out to ¼ inch thick.
  5. Cut out little bunnies with a bunny cookie cutter.
  6. Bake at 180 C for 6-8 minutes, until golden brown around the edges

Recipe via Sarah Wilson's I Quit Sugar blog.

Raw Vegan Caramel Creme Eggs

What you need:

Gooey Caramel Cream
1 1/2 cups cashews
1 tsp vanilla extract 3 tbl rice malt syrup
2 tbl coconut oil, warmed to liquefy
1/2 cup water
Pinch Celctic sea salt or Pink Himalayan Salt
1/2 cup cacao butter2 tbl carob powder1 tbl cacao powder1 tbl lucuma (omit this if you don’t have it)
1 tbl rice malt syrup
1/2 tsp vanilla extract

What to do:

  1. Make the caramel cream first by combining all ingredients in a high-speed blender until smooth. The smoothness of the mixture will depend on the strength of your machine.
  2. Then make the chocolate by combining all ingredients in a food processor or simply stir in a bowl with a whisk or fork ensuring any lumps are broken down until smooth.
  3. Pour the chocolate into each egg mould so half is filled. Then spoon some caramel cream into the mould – be careful not to add too much as you want it to be encased in chocolate. Then pour over some more chocolate so there is no trace of the filling. Set in the fridge or freezer to set.

Note: We used half egg moulds but you could do this with any large mould or sturdy cupcake case.

Recipe via Polly's Path to Health and Wellness

Plus..... We don't want to forget those on Passover so check our great Paleo Passover Recipe

Paleo Matzo Ball Soup

What you need:

4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock or vegetable stock
What to do:
  1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
  2. Stir in the almond flour
  3. Refrigerate the mixture 2-4 hours
  4. Remove from refrigerator
  5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
  6. Roll the batter into 1-inch balls then drop into the pot of boiling water
  7. Reduce heat, cover and simmer for 20 minutes
  8. Heat 6 cups chicken stock in a separate pot
  9. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
  10. Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Recipe via Elana's Pantry
Paleo Almond Coconut Macaroons
What you need:
Almond Coconut Macaroons
1 cup desiccated coconut
¼ cup almond meal
¼ cup dried cranberries (finely chopped)
½ cup coconut milk
1 ½ tbsp maple syrup
½ tbsp coconut oil

Raw Chocolate
2 tbsp coconut oil (melted)
½ tbsp raw agave syrup (or maple syrup)
2 tbsp raw cacao powder

What to do:
1. Preheat oven at 170 degrees celcius.
2. Add all ingredients in a mixing bowl and mix with a wooden spoon until well combined.
3. Line tray with baking paper.
4. Carefully scoop 2 tbsp of coconut mixture into a ball and slightly flatten.
5. Cook in the oven until lightly golden for approximately 20 minutes.
6. Meanwhile, to make the raw chocolate. Combine all ingredients in a separate bowl and lightly whisk with a fork until well combined.
7. Let macaroons cool on a cooling rack before drizzling (or dipping!!) with raw chocolate.
Let us know how your Easter or Passover goes with these healthy and paleo friendly recipes X.


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