brown rice crispy treat easter eggs

Get ready for a whole week of Easter Treats!  First up, Brown Rice Crispy Treat Easter Eggs, both gluten-free and vegan!

Aren’t they cute!?!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

Somehow Easter has surpassed Christmas in our house.  Noah is obsessed with the easter bunny and all easter brings.  I don’t know about you, but the Easter bunny creeps me out a bit!  Last year I kept my distance, but Noah couldn’t keep his eyes off the guy!

Easter can be tricky to manage nutritionally, sugar laden, artificially dyed candy by the boat loads!  I’m not a mom who is overly restrictive with myself or my family, but I try my hardest to keep the holidays healthier.  Our easter bunny brings a lot of dark chocolate, little toys and books…and this year he’s bringing these decorative brown rice crispy treat easter eggs!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

I found the recipe at Eating Bird Food, a beautiful and inspirational blog on healthy eating.  I altered the original recipe just slightly and changed the form of the traditional rice crispy treat into an easter egg by using a plastic egg as a mold.  A little messy, but incredibly easy to do!  I saw the original idea on The Pioneer Woman blog, so creative!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

This was the first time I have tried using brown rice syrup in a recipe.  It is super sticky (which makes this recipe work so well) and mildly sweet.  I will definitely be trying it out in other recipes soon!  Puffed or crispy brown rice cereal (similar to Kellog’s Rice Crispy Cereal, but made with brown rice) can be found at Whole Foods or your local health food store, other brands that make it are Erewhon and Barbara’s.

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

brown rice crispy treat easter eggs
 
Makes 18 Easter Eggs
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 18
Ingredients
  • ⅔ cup brown rice syrup
  • ¼ cup all-natural creamy peanut butter
  • 1 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • 4 cups crispy brown rice cereal
  • all-natural cooking spray
  • ½ cup enjoy life dark chocolate chips
  • naturally dyed sprinkles
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium sauce pan over very low heat, melt together brown rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.
  3. In a large bowl add brown rice cereal and pour in brown rice and peanut butter mixture. Stir until well combined.
  4. Spray a small plastic easter egg with all-natural cooking spray. Scoop mixture into easter egg and close firmly, molding rice crispy treats into an egg shape. Place on parchment paper and store in a cool area to harden. Let set for at least an hour.
  5. Once eggs are hardened, melt chocolate in a double boiler. Dip rice crispy eggs into chocolate and return to parchment paper. Add sprinkles and let chocolate set.
  6. Enjoy!
Nutrition Information
Serving size: 1 egg Calories: 115 Fat: 5 Carbohydrates: 17 Sugar: 9 Fiber: 1 Protein: 2

 Brown Rice Crispy Treat Easter Eggs ~vegan, gluten free~

maple glazed cinnamon raisin rolls

Say it ain’t so…vegan Maple Glazed Cinnamon Raisin Rolls!

Maple Glazed Cinnamon Raisin Rolls ~vegan~

So…this isn’t the superfood breakfast that I like to promote (such as the Chia Seed Breakfast Pudding from earlier this week), but it sure is a nice treat!  They do contain whole wheat flour, flax and raisins though!  Plus, when I calculated out the nutritional facts I was pleasantly surprised!  I was expecting the worst, but they weighed in at only 170 calories, 12 grams of sugar, 29 grams of carbohydrates and 5 grams of fat each!  Compared to Cinnabon’s 880 calories, 59 grams of sugar, 127 grams of carbohydrates and 36 grams of fat…eeek!!!

Maple Glazed Cinnamon Raisin Rolls ~vegan~

This recipe does take a little time and a lot of love, but the end result is well worth it!  I’ve had bad luck with using yeast in the past.  The key is adding sugar and warmed milk for activation.  Milk should be warmed slightly, but not too hot…similar to the temperature of a warm bath.  Also, make sure expiration date on yeast package is not outdated!

Maple Glazed Cinnamon Raisin Rolls ~vegan~

Maple Glazed Cinnamon Raisins Rolls
 
Prep time
Cook time
Total time
 
Makes 10 rolls
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 10
Ingredients
  • 1 tablespoon flax meal
  • 3 tablespoons water
  • ¾ cup almond or soy milk, lightly warmed, but not too hot!
  • 1 package yeast (2¼ teaspoons)
  • 1 tablespoon sugar
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon salt
  • 1 cup whole wheat pastry flour
  • ½ cup all-purpose flour (plus more for rolling out dough)
  • ¼ cup raisins
  • olive oil for brushing
  • Filling:
  • 1 tablespoon coconut oil, melted
  • 3 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • Glaze:
  • 1½ tablespoons almond or soy milk
  • ½ cup powdered sugar
  • ½ tablespoon maple syrup
  • ¼ teaspoon pure vanilla extract
Instructions
  1. In a small bowl mix together flax meal and water and set aside.
  2. In another bowl, stir together warmed milk, yeast and sugar. Let mixture sit for 10-15 minutes or until bubbly and frothy. Once yeast is activated, stir in melted coconut oil, flax meal mixture, salt and whole wheat pastry flour. Stir until well combined. Slowly add all-purpose flour ¼ cup at a time. Add flour until dough is soft, but not too sticky. Dough should be easy to work with without sticking to hands. Add raisins and knead for around 5 minutes in bowl if large enough or on a floured surface.
  3. Once dough is ready, form into a ball, brush top with olive oil and cover with plastic wrap. Place in a warm area. (I set mine by the fireplace) Let sit for 1 hour or longer if needed. Dough should rise and become airy.
  4. When dough is almost ready, prepare filling ingredients by mixing together melted coconut oil, brown sugar and cinnamon in a small bowl. Spray and 8" cake pan with cooking spray or lightly oil and set aside.
  5. Once dough has risen, roll out on a floured surface into a 8x12 rectangle. Evenly sprinkle filling mixture onto rectangle. Roll up dough the long way until you have a log shape. Cut into 10 rolls and place in prepared cake pan. Cover cake pan and let dough rise again for another hour.
  6. Preheat oven to 350 degrees. Once dough has risen, bake for 15 minutes or until lightly golden and firm. Let cool.
  7. To make glaze, whisk together milk, powdered sugar, maple syrup and vanilla. Drizzle on top of cinnamon rolls.
  8. Serve warm and enjoy!

Maple Glazed Cinnamon Raisin Rolls ~vegan~

 Get the kids involved!  

Little hands love to knead!  Noah was so excited to see how bread was made!  He loved showing off the end product even though these were too sweet for him to eat!  (still not sure if he’s my kid!)

These would make a great addition to an Easter brunch!

chia seed breakfast pudding

Try making this Chia Seed Breakfast Pudding the night before for a ready-to-go breakfast the next morning!

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

I forgot how much I love chia seed pudding!  Warm oatmeal usually replaces chia seed pudding during the cold winter months and even though the mornings are still freezing, I’m bringing it back! (wishful thinking that warmer weather is on its way!)

The other reason I am incorporating chia seed pudding into my day is for the added nutrition needed now that I’m well into my third trimester.  During the third trimester calcium needs increase due to rapid fetal bone development. If calcium intake is not adequate, the mother’s body will pull calcium from her own body to accommodate for the baby’s needs.  Which is pretty cool, but leaves mom depleted and at risk for osteoporosis later down the road.

One dairy free solution to high calcium needs is chia seed pudding!

 When made with soy milk, this one meal will provide around 35% of my calcium needs!  It also provides 20 grams of protein and 18 grams of fiber, which is a much-needed hefty dose especially during pregnancy!

Not only do chia seeds contain ample amounts of calcium, they are omega 3 fatty acid powerhouses!  Omega 3’s are essential for baby’s brain and eye development, which is at its fastest growth spurt during the last trimester.  Omega 3 fatty acids are also shown to prevent depression during pregnancy as well as postpartum.

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

chia seed breakfast parfaits
 
Makes 1 large portion. Nutrition facts calculated with using soy milk. Fruit not included in nutrition facts.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 1
Ingredients
  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • ⅛ teaspoon pure vanilla extract
Instructions
  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
Nutrition Information
Serving size: 1 Calories: 360 Fat: 14 Carbohydrates: 41 Sugar: 13 Fiber: 18 Protein: 20

 Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

For a sweet treat dessert option try adding cacao nibs and coconut whip cream :)

chia seed breakfast pudding

Ingredients

  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon pure vanilla extract

Instructions

  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
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