Nutritionist Sheryl Salis shares two wholesome recipes for the event

Easter pudding

Easter is all about traditions and family time on a bright sunny Sunday. Nutritionist Sheryl Salis shares delicious and healthy Easter recipes that are quick and easy to prepare.

EASTER PUDDING

Ingredients: Whole wheat flour 1 ½ cup | Powdered Jaggery 1 cup | Cold-pressed coconut oil ½ cup | Dried out coconut ½ cup | Baking powder 1 1/2 tsp | Baking powder ½ tsp | Crushed nuts and saffron a few | Nutmeg a pinch | Cardamom powder a pinch | Milk 1 ¼ cup

Method:

• Mix all the ingredients well to form a batter and leave for 10-15 minutes
• Grease a container with cold-pressed coconut oil. Pour the mixture into the greased bowl
• Cover the bowl with a clean cloth to prevent steam water from entering, and steam over a low flame for 40-45 minutes. Check to see if this was done by inserting a toothpick and it should come out clean.
• Let it cool, loosen the edges, then flip it over on a platter. Gently tap it to release the pudding.

Whole grain and oat cut Easter cookies

WHOLE WHEAT AND OAT CUTOUT EASTER COOKIES

FOR THE ROYAL IRON:

Method:

For the cookies:

• Grind the oatmeal to a coarse powder. It shouldn’t be too coarse, but it shouldn’t be fine either. Sift the whole wheat, all-purpose flour, and baking powder together. Stay aside.
• Mix the cold-pressed coconut oil and sugar until frothy. Beat egg and vanilla until smooth. Add the oats, sifted flour, allspice and salt and mix into a batter.
• Divide the dough into two pieces, shape into flat slices and wrap in cling film. Store in the refrigerator for at least 30 minutes to make the dough easier to work with.
• Work with a piece of dough at a time. Dust your work surface with some flour and roll out the dough to 1/4 inch thick. Use a 3-inch egg-shaped cookie cutter to cut out the cookies. Place them on parchment-lined baking sheets. You can place the cookies close together as they will not spread.
• Gather the leftovers and roll again to cut out more cookies. Refrigerate them for about 15 to 20 minutes before baking. Bake them at 180 ° C for about 8 to 10 minutes, until they are light brown around the edges. Repeat with the other piece of dough.
• Let the cookies cool on a rack. They’ll get a little crispy once they’ve cooled down. Store in an airtight container until you are ready to decorate

For the royal icing:

• Beat the egg whites until frothy. Add the lime juice and powdered sugar one at a time. Beat until smooth and thick. This consistency should be good for cookie flooding.
• If you think it is too thick, add a teaspoon of water and mix well
• For a thicker consistency, mix in some powdered sugar as required
• Color parts of the frosting as needed to decorate. Until then, put the white royal icing in a bowl and cover with cling film to prevent it from drying out. Keep in the refrigerator until use