Chocolate Mousse & Caramel Filled Easter Eggs
For a chocolate eggstravaganza this Easter, my chocolate mousse filled easter eggs, with an indulgent caramel centre will be a guaranteed winner with kids AND adults.
I use duck eggs instead of hen eggs as they have a wonderful white shell. Spray the outside with an edible gold spray for something really special.
For an adult only twist, add in a tsp (to taste) of Amaretto to the chocolate mousse once all the ingredients are combined.
Lemon and Almond Cake
Serves approx. 10 ~ Wheat-free and grain-free
I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.
I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.
A couple of my Autumn inspired recipes are featured in this month’s Gluten-Free Heaven Magazine, on sale now in the UK.
This issue has a special focus on Autumn comfort food, with plenty of warming recipes to sooth the soul.
Pick up your copy at Asda, Morrisons, Sainsbury’s, Tesco, Tesco Extra, Waitrose, M&S, WHSmith, and head to the Pumpkin inspired recipe section on pages 59 and 102.
For more Balanced Being recipes, pick up your copy of the Balanced Being Cookbook available from the Amazon links below.
U.S Amazon ~ UK Amazon ~ French Amazon ~ Italian Amazon ~ Australian Amazon