Vegan Gluten-Free Hot Cross Buns
The only thing more “Eastery” than hot cross buns are actual Easter eggs. This recipe is not only delicious, but vegan-friendly and gluten-free! With a hint of nutmeg and a dash of our delicious Extra Virgin Sweet Almond Oil, we promise you’ll never use another recipe for your hot cross buns again!
- 2 cups Buckwheat Flour
- ½ tsp Mixed spice
- 2 tsp Cinnamon
- ¼ tsp Nutmeg
- 3 tbsp Gluten-free baking powder
- Pinch of salt
- 2 cups Ground Almonds
- 3 tbsp Ground LSA & Chia
- ½ cup Extra Virgin Sweet Almond Oil (plus extra for basting)
- ⅓ cup Apple Syrup
- 1 cup Almond Milk Unsweetened
- 1 tbsp Lemon zest, grated
- 1 cup Seedless Raisins
- ½ cup 72% Cocoa Dark Ghana Chocolate
- Coconut Cream, whipped
Preheat the oven to 160°C. Line a baking tray with baking paper.
Sift buckwheat flour, mixed spice cinnamon, nutmeg, baking powder and salt into a large bowl. Stir in ground almonds. Set aside.
In another bowl mix chia seeds, oil, rice syrup, coconut milk and lemon zest together. Stir well then pour into the dry mix. Stir together then fold in raisins. Let the mix sit for 10 minutes so the chia seeds can swell.
Use two spoons or an ice cream scoop to scoop buns onto the baking tray, leaving space for the buns to rise. Use the handle of a spoon to mark the tops of the bun with a cross. Brush with extra almond milk onto buns and bake for 35-45 minutes, until cooked. Let cool slightly.
Melt the dark chocolate and pour into a piping bag. Pipe chocolate crosses onto the buns.
To serve(optional): Serve with whipped coconut cream. Whipped coconut cream – pop a can of Coconut Cream in the freezer for 3 hours. Spoon out the thick white cream on top to a bowl. Add some icing sugar (optional) and beat with a handheld beater until the cream is fluffy.
Easter Roast Lamb with Fresh Mint Sauce
A warm, hearty family meal at Easter is where it’s at, and this recipe for a roast lamb fits the bill perfectly. And, of course, roast lamb wouldn’t be the same without fresh mint sauce and golden roast spuds!
- 1 Lamb Bone-In Leg (1.8 kg)
- 1 bag (700g) Bite-Size Medley Potatoes
- 2 tbsp Avocado Oil with Rosemary
- 3 Sprigs rosemary
- 2 tbsp Avocado Oil with Rosemary
- 1 Lemon, zest & juice
- 8 Garlic cloves, peeled
- 1 cup Mint leaves, finely chopped
- 2 tbsp White Wine Vinegar
- 1 cup Boiling water
- 2 tsp Caster sugar
- A pinch of Salt
Serve with (optional):
- Steamed peas
For the Roast: Preheat the oven to 200°C. Place a rack in the centre of the oven and a lined roasting tray underneath.
Add all marinade ingredients to a small blender and blend until chunky.
Season lamb with salt and pepper then pour marinade over lamb. Place the lamb on the hot bars in the oven above the tray. Roast for 45 minutes then add potatoes.
For the Mint Sauce: Pour boiling water over the mint and leave it to steep for a few minutes before draining through a sieve (this will increase the flavour), then rinse the mint under cold water (to stop it cooking). In a small bowl stir sugar into vinegar, then stir in mint. Add a pinch of salt and leave to infuse.
Chocolate Easter Waffles
This recipe is a delicious dessert or sweet treat for an Easter party. It takes a little bit of prep, but good things come to those who wait! And as an extra bonus, they’re made with our incredible liquid coconut oil!
- 1 cup plain flour
- 2 tablespoons cornflour
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 1 teaspoon ground mixed spice
- 80g caster sugar
- 1 cup coconut milk
- 3 tablespoons Olivado Liquid Coconut Oil
- 2 eggs, separated
For the Chocolate and honey drizzle
- ½ cup honey
- 2 tablespoons caster sugar
- ½ cup water
- 50g dark chocolate, finely chopped
Vanilla ice cream and/or mixed berries to serve
Mix the flour, cornflour, baking powder, cocoa, mixed spice and sugar in a large bowl. Add the coconut milk, coconut oil and egg yolks and whisk until smooth.
Place the egg whites in a medium bowl and beat until stiff peaks form, then gently fold into the flour mixture to combine.
Preheat a lightly greased waffle maker according to manufacturer’s instructions and cook the waffles.
While the waffles are cooking, make the drizzle by placing the honey, sugar and water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to high, add the chocolate and mix to combine.
Bring to a simmer and cook for 3- 4 minutes or until syrupy, before serving the waffles with ice cream, berries and chocolate drizzle.
Chocolate Easter Waffles from Olivado Limited on Vimeo.
Every meal is a holiday with Olivado!
Just like Christmas, Easter is a time for food and family. Wholesome, healthy meals made with delicious recipes, using the finest cooking oils available.
In the 3 recipes above, we used three different oils; Coconut Cil, Sweet Almond Oil, and Avocado Oil.
All three bring something unique to a dish, a taste that changes everything, enhancing the food and getting the most out of your family meal.
Our range of oils can completely transform ordinary cooking, turning average recipes into something special.
Every meal should be special, not just on holidays.
If you would like to know more about our range of award-winning oils, please don’t hesitate to get in touch.
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