5 #loonalicious Oster-Rezepte

5 #loonalicious Easter recipes

Spring is just around the corner! When the birds start chirping again, the first flowers sprout from the ground and the temperatures rise again, then it won't be long until Easter. The long weekend is usually celebrated with the family. Easter egg hunts, chocolate bunnies and delicious dishes are of course a must. Even if we have to organize Easter a little differently this year and can't have a big family celebration, we can still conjure up delicious dishes that are guaranteed to taste good and lift the spirits. So that you don't have to throw your healthy lifestyle overboard at Easter, we'll show you five incredibly delicious dishes that you can enjoy without a guilty conscience! We wish you a lot of fun imitating it and a nice Easter. 

5 healthy Easter recipes 

  1. High-Protein Strawberry-Cheesecake
  2. Strawberry Banana Bread
  3. Avocado spinach salad with fresh strawberries
  4. Vegan fried egg cake 
  5. Creamy asparagus risotto with lemon

1. High Protein Strawberry Cheesecake

Who doesn't love cheesecake? Precisely because you can vary the recipe so well, it is considered by many people to be their classic favorite cake. In keeping with spring, we give the whole thing an extra kick of freshness and top the creamy cake with lots of strawberries. So that you can continue your fitness program during the holidays, we have modified the classic, unhealthy recipe and used high-protein quark and sugar substitutes instead.

To the recipe 

2 Eggs

100 g Erythrit 

250 g Skyr Alpro Vanilla

500 g low-fat quark

30 g vanilla custard powder 

200 ml almond milk 

1 pack of cake glaze

500 grams of strawberries

  1. Preheat the oven to 160 degrees 
  2. Beat the eggs with the erythritol until fluffy 
  3. Mix the Skyr Alpro and the low-fat quark together and add to the egg-erythritol mixture 
  4. In a separate bowl, mix the pudding powder with the almond milk
  5. Add the liquid to the quark mass and mix everything together fill the baking pan
  6. Place the mold in the preheated oven and bake for about 50 minutes. Check in between to see if the cake is done. 
  7. Leave the cake to cool for 10 minutes with the oven door open
  8. Wash the strawberries, cut in half and spread on the cold cake
  9. Prepare the cake glaze according to the instructions and pour over the strawberries 
  10. Place the cake in the fridge for at least 1 hour

2. Strawberry Banana Bread 

In the last year, all variations of banana bread have enjoyed a real hype. We are of the opinion that this does not have to flatten out for a long time and suggest a fruity variation with fresh strawberries for the Easter holidays. The banana bread is ready in no time and can be kept for about 3 days. It also tastes great with nut butter :)

To the recipe 

80 g Erythrit 

30 g peanut butter 

50 g Alpro Skyr 

50 g vegetable butter 

1 lemon + zest

2 Eggs 

3 bananas 

250 g flour

1.5 tsp baking powder 

200 grams of strawberries

  1. Preheat the oven to 180 degrees 
  2. Cream together the erythritol, Ednut butter, Alpro Skyr and the plant-based butter in a mixing bowl. 
  3. Mash the bananas with the lemon juice with a fork and add some lemon zest
  4. Add the eggs and the banana puree to the mixture from point 1 and mix to form a uniform dough
  5. Add the flour and baking powder and mix well again 
  6. Put the dough in a loaf pan lined with baking paper 
  7. Wash and chop the strawberries. Then spread on the dough 
  8. Bake in the oven for about an hour. Use the swab tester to check when it's done.

 

3. Avocado Spinach Salad with Fresh Strawberries

This salad is almost too pretty to eat. The colorful ingredients arouse the desire for warm weather and convivial barbecue evenings as soon as you prepare them. The combination of fresh strawberries and creamy avocado turns the appetizer into a highlight. You can garnish the salad with pine nuts.

To the recipe (for 2 people)

150 g spinach leaves

200 grams of strawberries

1 Avocado

10 g pine nuts

4 tbsp orange juice

3 EL Balsamic Essig

1 tbsp olive oil 

Salt pepper

  1. Wash the spinach leaves and line a bowl with them 
  2. Wash and halve the strawberries. Spread on the spinach
  3. Halve an avocado and place one half in each of the two bowls
  4. Heat the pine nuts in a pan and garnish the salad with them 
  5. Mix the orange juice with the vinegar and the oil. Season with salt & pepper and pour over the salad.

4. Vegan Fried Egg Cake 

This sweet dessert will draw everyone's attention at the Easter table. Although it looks like a baking pan with several fried eggs, this is actually a delicious cake that can be found all over Pinterest during the Easter season. We have modified the recipe slightly so that you can enjoy the pieces (one piece is guaranteed not to be enough) without a guilty conscience. You won't find any sugar or animal products in this cake - so it's also perfect for all vegans :)

To the recipe 

for the ground

3 tablespoons ground flaxseeds

6 tbsp water

130g courgettes

200 g spelled flour 

100 g Erythrit 

15 g coconut oil

2 teaspoons of baking soda

1 pinch of salt

200 ml plant milk 

25 grams of cocoa powder

for the frosting

200 g Alpro Skyr

50 g vegan cream cheese

2 tbsp liquid sweetener

1 can of half apricots 

  1. Preheat the oven to 180 degrees
  2. Mix the flax seeds with the water and leave to swell for about 5 minutes 
  3. Cut the courgettes into small pieces and then mix them up
  4. Mix with all other ingredients to form a uniform dough
  5. Pour the batter into a baking pan and bake for about 25 minutes
  6. Meanwhile, mix together the Alpro Skyr, vegan cream cheese and liquid sweetener and refrigerate until cake is completely chilled 
  7. Spread the frosting on the cake. Decorate with April kose halves.

5. Creamy lemon risotto with green asparagus

This lemon risotto is a must during the Easter holidays! The taste of lemony freshness meets crunchy green asparagus and awakens a lot of spring fever when eating! The risotto is particularly great topped with parmesan, burrata, vegan feta or fresh cherry tomatoes.

Recipe (for 2 people)

1 small onion

1 clove of garlic

10g  Margarine light

150 g risotto rice

500 ml vegetable broth

1 lemon + zest

250 g green asparagus

Salt pepper

  1. Cut the onion and garlic into small pieces and sauté in a pan with some margarine 
  2. Add the risotto rice and sauté until translucent 
  3. Gradually add the vegetable broth to the rice. Always wait until it has absorbed the liquid 
  4. Squeeze a lemon and add the juice. Also add the peel to the risotto using a grater 
  5. Wash the asparagus and cut off the ends of the asparagus. 
  6. Cut the asparagus spears into approx. 3 cm pieces and add half of the asparagus to the risotto. 
  7. Fry the remaining asparagus in a pan and season with salt and pepper. 
  8. When the rice has completely absorbed the broth, season with salt and pepper and divide between two plates. 
  9. Garnish the risotto with the remaining asparagus spears. 
  10.  Decorate with a cheese of your choice or fresh cherry tomatoes.