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, it won't be long until Easter. The long weekend is usually celebrated with the family. Easter egg hunt, chocolate bunnies and delicious dishes should of course not be missing. Even if we have to organize Easter this year a little differently and cannot have a big family celebration, we can still conjure up delicious dishes that are guaranteed to taste good and lift the mood. So that you don't have to throw your healthy lifestyle overboard at Easter, we show you five incredibly delicious dishes that you can enjoy without a guilty conscience! We wish you a lot of fun copying and a happy Easter. 

5 healthy Easter recipes 

  1. High-protein strawberry cheesecake
  2. Strawberry and banana bread
  3. Avocado and 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? It is precisely because the recipe can be varied so well that it is considered by many people to be the classic favorite cake. In keeping with spring, we're giving it an extra kick of freshness and topping the creamy cake with lots of strawberries. So that you can continue your fitness program even during the holidays, we have modified the classic, unhealthy recipe and used protein-rich quark and sugar substitutes instead.

To the recipe 

2 eggs

100 g of erythritol 

250 g Skyr Alpro vanilla

500 g low-fat quark

30 g custard powder vanilla 

200 ml almond milk 

1 pack of cake toppings

500 g strawberries

  1. Preheat the oven to 160 degrees 
  2. Beat the eggs with the erythritol until frothy 
  3. Mix the Skyr Alpro and the low-fat quark together and add to the egg-erythritol mixture 
  4. Mix the pudding powder with the almond milk in a separate bowl
  5. Add the liquid to the curd mass and all in one Fill the baking pan
  6. Place the form in the preheated oven and bake for about 50 minutes. Check in between that the cake is ready. 
  7. Let the cake 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 icing according to the instructions and pour over the strawberries 
  10. Put the cake in the fridge for at least 1 hour

2. Strawberry and banana bread 

In the past year, all kinds of banana bread 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 stored for about 3 days. It also tastes great with nut butter :)

To the recipe 

80 g of erythritol 

30 g peanut butter 

50 g Alpro Skyr 

50 g plant-based butter 

1 lemon + zest

2 eggs 

3 bananas 

250 g flour

1.5 teaspoons of baking powder 

200 g strawberries

  1. Preheat the oven to 180 degrees 
  2. Mix the erythritol, ednussmus, Alpro Skyr and the plant-based butter in a mixing bowl until creamy. 
  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 into a uniform dough
  5. Add the flour and baking powder and stir well again 
  6. Put the dough in a loaf pan lined with baking paper 
  7. Wash and chop the strawberries. Then distribute on the dough 
  8. Bake in the oven for about an hour. Use the chopstick sample to check when it's done.


3. Avocado and spinach salad with fresh strawberries

This salad is almost too nice to eat. The colorful ingredients arouse the desire for warm weather and sociable barbecues while they are being prepared. The combination of fresh strawberries and creamy avocado makes the starter a highlight. You can garnish the salad with pine nuts.

To the recipe (for 2 people)

150 g spinach leaves

200 g strawberries

1 avocado

10 g pine nuts

4 tbsp orange juice

3 tbsp balsamic vinegar

1 tbsp olive oil 

Salt pepper

  1. Wash the spinach leaves and line a bowl with them 
  2. Clean and halve the strawberries. Spread on top of 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 oil. Season with salt & pepper and pour over the salad.

4. Vegan fried egg cakes 

This sweet dessert will attract everyone's attention at the Easter table. Even if it looks like a baking pan with several fried eggs, this is actually a delicious cake that can be found everywhere on Pinterest at Easter time. So that you can enjoy the pieces (one piece will definitely not be enough) without a guilty conscience, we have modified the recipe a little. You will look in vain for sugar or animal products in this cake - so it is also perfect for all vegans :)

To the recipe 

for the ground

3 tbsp ground flaxseed

6 tbsp water

130 g zucchini

200 g spelled flour 

100 g of erythritol 

15 g coconut oil

2 teaspoons of baking soda

1 pinch of salt

200 ml of plant milk 

25 g 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 linseed with the water and let it soak for about 5 minutes 
  3. Cut the zucchini into small pieces and then mix
  4. Mix with all other ingredients to form a uniform dough
  5. Pour the dough into a baking pan and bake for about 25 minutes
  6. In the meantime, stir the Alpro Skyr, the vegan cream cheese and the liquid sweetener and place in the refrigerator until the cake has cooled completely 
  7. Spread the frosting on the cake. Decorate with apricot 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 you eat! The risotto can be topped with parmesan, burrata, vegan feta or fresh cherry tomatoes.

Recipe (for 2 people)

1 small onion

1 clove of garlic

10g light margarine

150 g risotto rice

500 ml vegetable stock

1 lemon + zest

250 g green asparagus

Salt pepper

  1. Chop the onion and garlic and fry in a pan with a little margarine 
  2. Add the risotto rice and sweat until translucent 
  3. Gradually add the vegetable stock to the rice. Wait again and again until it has absorbed the liquid 
  4. Squeeze a lemon and add the juice. Add the bowl to the risotto with a grater 
  5. Wash the asparagus and just cut the ends of the asparagus. 
  6. Cut the asparagus stalks 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 & pepper. 
  8. When the rice has completely absorbed the broth, season with salt and pepper and divide it between two plates. 
  9. Garnish the risotto with the remaining asparagus stalks. 
  10.  Decorate with a cheese of your choice or fresh cherry tomatoes.