Gluten-Free Easter Breakfast Bunnies Recipe (Plus More)

Rachel Morrow RACHEL MORROW

It's not all chocolates and candy at Easter. A long weekend is the perfect time to get the kids in the kitchen!

The whole family can get involved with these super cute and easy Easter recipes!

GLUTEN-FREE EASTER BREAKFAST BUNNIES

Makes enough for two bunnies

  • 1 cup coconut milk
  • 2 eggs (lightly whisked)
  • 3/4 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • Coconut oil for frying
  • Berries to serve
  • Coconut yogurt to serve

Method

  1. Whisk all ingredients together until combined well.
  2. Heat a frying pan over medium heat.  Once heated, add a teaspoon of coconut oil.
  3. Spoon the batter mixture into the pan in the shape of ears and paws. Allow to cook until bubbles appear, then flip.
  4. Repeat this for the head and the body of the bunny.
  5. Put your bunny together and top with your favorite pancake toppings. We used bananas, raspberries and coconut yogurt.

WHITE BUNNY TAILS


These cute little bunny tails are a great alternative to an overload of chocolate. The lemon and coconut combo makes them the perfect treat for adults. Omit the lemon zest if the kids aren't a fan.

Ingredients

  • 1 cup soaked cashews
  • 1 cup shredded coconut
  • zest and juice of 1 small lemon
  • 1 teaspoon natural vanilla essence
  • 2 tablespoons raw honey
  • 1/2 cup shredded coconut for rolling

Method

  1. Prepare your cashews by soaking in filtered water for 6-8 hours, drain before processing.
  2. Combine soaked cashews, shredded coconut, lemon and honey in the food processor or high speed blender and process until well combined.
  3. Roll the mixture into small balls and roll in extra coconut.
  4. These are best stored in the fridge or freezer.


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Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.