- Take the focus off sweets and sugary treats. Include small toys, books, and plastic eggs with small change inside as additional gifts kids can look for.
- Help kids associate Easter with quality family time rather than just chocolate. Paint and decorate real eggs as a fun activity for the whole family.
- Make homemade chocolate treats without sugar, so your kids can also enjoy some chocolate. Make chocolate lollies with Canderel Milk Chocolate (see recipe below). Add frozen raspberries, coconut flakes or chopped mixed nuts for a healthy twist.
- Be cautious with portions. Bigger is not better. Devouring the entire bounty of Easter treats in one go isn’t good for anybody, diabetic or not.
- Bake your own hot cross buns using Canderel with Sucralose (best for baking) rather than sugar, and cut each bun into quarters to serve (see recipe below).
- Keep an eye out for highs and lows because your child might be having so much fun that they forget to tell you.
Canderel chocolate egg lollies
Makes 4 large lollies
Ingredients
3 x 85g Canderel Milk Chocolate slabs
A clear plastic chocolate mold with 4 compartments (in the shape of your choice) with spaces for the sticks
4 plastic or wooden lollipop sticks
Baking glitter for dusting (optional)
Method
Ensure the mold is clean and dry before starting. Bring two cups of water to the boil in a large pot. Place a smaller pot or bowl over the larger one. Break the Canderel Milk Chocolate into pieces and place in the small bowl. Turn the heat down to a simmer and gently melt the chocolate, stirring occasionally with a wooden spoon.
Place the moulds on a hard, flat surface and pour the melted chocolate into them. Gently tap the mold to get rid of air bubbles.
Insert the stick at an angle about 3cm into the chocolate, ensuring it’s covered. Lay the stick down flat in the stick channel. Place the mold in the fridge to set. When set, the chocolate will start coming away from the mould and no longer look wet.
Once completely set, remove the chocolate from the molds. Sprinkle glitter as desired, taking care not to touch the chocolate.
Store in an airtight container, in a cool dark place (not the fridge).
Hot cross buns
Makes 15 buns
Ingredients
4 cups self raising flour
6 sachets Canderel with Sucralose
1 tbsp mixed spice
Large pinch of salt
1 sachet or 1½ Tbsp yeast
60g cold butter, cubed
1 cup (125g) sundried fruit cake mix
2 tbsp (25g) candied citrus peel
Fresh zest of one orange
1 large egg, lightly beaten
1 cup warm milk
Crosses
½ cup self raising flour
± ¼ cup milk
Glaze
2 tbsp fine apricot jam
A splash of boiling water
Method
Pre-heat the oven to 200°C. Sift together flour, Canderel, mixed spice and yeast. Add butter cubes and work through the flour using your hands, rubbing the butter to form a grainy consistency.
Using a wooden spoon, stir in the fruit cake mix, citrus peel, fresh orange zest, and egg. Add milk and stir until combined.
Tip the mixture onto a floured surface and knead for 10 to 15 minutes until the dough reaches an elastic and silky consistency.
Place the dough in an oiled bowl and rub with a little oil to prevent a crust from forming. Wrap with cling film and leave in a warm spot for 1 – 2 hours for dough to rise.
Once risen, remove cling film and punch the dough down. Divide dough into 15 buns (about 75g each or ¼ cup size) and, on a smooth floured surface, roll them into smooth balls.
Grease a baking tray and place the buns on the tray, about 2cm apart. Cover with cling film or a clean damp cloth and leave to stand for another hour.
For the crosses, mix milk and flour slowly to form a thick paste. Use a piping bag or bottle with a small nozzle to pipe a cross over each bun.
Bake for 15 – 20 minutes on the middle shelf until the buns are golden brown.
Glaze
Add a splash of boiling water to the jam and stir until soft, but not too liquid. Once buns are out of the oven, turn off the heat, brush the glaze over the top of each bun and return to the warm oven for 5 minutes. Remove and cool on a drying rack. Serve with butter.
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