With Easter Sunday right around the corner, here are some great recipes that not only taste amazing they are good for you too!
This is a great recipe that I found on everyday paleo.com. She has also listed a few other wonderful Easter delights.
Sweet Potato Egg Cradles
3 large sweet potatoes, peeled and grated
1/4 cup grass fed organic butter or coconut oil
Sea salt to taste
12 eggs
2oz prosciutto
Diced chives for garnish
Directions:
Preheat oven to 350. Mix the grated sweet potatoes with the melted butter or coconut oil and with a bit of sea salt. Grease a muffin tin with a little more butter or coconut oil. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides of each cup are covered with grated sweet potato, press down firmly when you are covering putting in the sweet potatoes to create a little potato basket. Bake the sweet potatoes for 25-30 minutes. Remove and crack an egg into each muffin cup, top each egg with a sprinkle of diced prosciutto and bake for another 10 minutes or until the egg whites are set but the yolks are still runny. Use a butter knife to gently remove the egg cradles. Garnish the top of each with diced chives. Makes 12 egg cradles.
Ingredients:
1 cup almond meal/flour
1/8 cup unsweetened flaked coconut
1 Tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon pink salt or sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 Tablespoons Grade B maple syrup
1 egg
1 teaspoon cinnamon
1/2 cup of grass-fed butter
Frosting:
4 Tablespoons cream cheese
1 Tablespoon butter
1 1/2 Tablespoons maple syrup
Directions:
1. Preheat oven to 350 degrees. Mix together the almond flour, coconut, coconut flour, salt, 1t cinnamon, and baking soda in a bowl.
2. Chop the dates and set aside.
3. Whisk together the egg, maple syrup, and melted butter. Add the egg mixture to the dry ingredients, stirring until well combined.
4. Use a spatula to scrape it out of the bowl and onto a sheet of lightly buttered parchment paper. Dip your fingers into a bowl of water to moisten your fingertips, and gently press the dough out to form a rectangle about 1/4″ thick.
5. Spread the chopped dates evenly over the surface of the dough. Sprinkle the second teaspoon of cinnamon over the dates.
6. Lift the parchment paper along the long end of your rectangle. Fold about an inch of the edge of the dough over the filling, and continue to roll it up using the parchment paper to help lift and roll it. Leave your finished rolled-up “loaf” on the parchment paper. Place the whole thing – parchment paper and all – onto a cookie sheet and into the oven for 20 minutes.
7. Take the cookie sheet out of the oven, and place it on a cooling rack or cutting board. Slice the loaf into six sections, then lay them on their sides. Put them back into the oven for another 3 – 5 minutes. You can even turn the oven off.
8. In the meantime, combine the frosting ingredients – cream cheese, butter, and maple syrup – in a microwave safe bowl. Microwave for 30 seconds, then whip with a fork to combine.
9. When the cinnamon rolls are done, remove them from the oven, transfer them to a plate, and frost them.
I hope this makes your Easter holiday that much more enjoyable!
Fit Chic