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No Added Sugar Easter Alternatives!

170403_TSF_BlogHero_01Easter is here, friends! And with it, aisles of coloured foil and bunny-themed sugar-laden sweets.

It is a festive time of year, and a chocolate Easter egg treat for the kids as part of the fun-time is okay. It’s only a problem when our kids partake in chocolate and treats at Easter in addition to already consuming a lot of added sugar (often unknowingly) in their everyday food and drink.

Depending on your situation, you may wish to allow your kidlets some fancy-foiled chocolate eggs as a special treat. But if you want some no-added sugar alternatives, check out these suggestions!

Paint and decorate real eggs
With a raw egg, blow the egg out of the shell into a bowl (and use the egg in some cooking later). Using watercolour paints or food dye, have the kids decorate their eggs in an Easter theme. Let creativity reign!

Source: marthastewart.com
Source: marthastewart.com

Hunt for egg alternatives
Want your kids to enjoy an Easter egg hunt? Make it a treasure hunt and hide non-food items instead, like books, bouncy balls or bubble sets. Tailor to suit your little one’s interests.

Cut Easter shapes into fruit
Get an Easter-themed cookie cutter, and arm yourself with fruit like pineapple, rockmelon, and watermelon. Create the cut-out shapes, and skewer onto a bamboo skewer along with some smaller pieces of fruit like strawberries in between for a super pretty Easter snack. And don’t hesitate to get the kids involved in making the fruit skewers too!

Source: Pinterest
Source: Pinterest

Make Easter treats with real, whole food
After a healthier hot cross bun? Try ours made with spelt for a tasty Easter treat!

For a chocolate egg alternative, blending a few simple ingredients like nuts or seeds, a little dried fruit, coconut oil and cacao and rolling this mixture into balls makes for a delicious, bite-sized treat. You could try our Nutty Banana Bread Balls, or one of the many similar recipe ideas on the World Wide Web, so get searching!

Happy Easter!

 

Angela Johnson (BHSc Nut. Med.)

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