Low Protein Easter Ideas 2015

Transcription

1 Low Protein Easter Ideas 2015 At Easter time, it can be tricky to find treats that are lower in protein. Below are some examples of lower protein treats currently available in supermarkets and online. It is only a selection of foods and recipes that I have found please let me know if you find any other suitable items so that I can share them with others. Choices Dairy Free Confectionery White dairy free chocolate egg (65g) and bunny (40g) FREE from exchanges Waitrose and Cooperative Jelly Mini Eggs FREE from exchanges

2 No Muu White chocolate dairy free egg (60g) and bunny (40g) FREE from exchanges Free from for Kids This website has a great Easter section, which has lots of ideas for treats and gifts. Mini moos - ½ exchange per bar Vitabite Easter Bunny Low protein chocolate bunny available from Vitaflo

3 FOR PEOPLE ON SLIGHTLY HIGHER EXCHANGES: Plamil 2 ½ exchanges per egg (85g) Moo Free Bunnycomb Easter Egg 3 exchanges per egg Cheeky Orange Easter Egg - 3 exchanges per egg Organic Dairy Free Easter Egg 3 exchanges per egg Moo Free Easter eggs are now available from the following stockists in the UK: Sainsbury's free from section Waitrose's free from section Waitrose's Easter egg section Holland & Barrett Ocado

4 Choices Dairy Free Confectionery 1 exchange per bunny 2 ½ exchanges per egg (125g) Available at Sainsbury s, Tesco, Ocado and ASDA No Muu Organic Milk chocolate Easter Egg 2 exchanges per egg

5 Easter recipe ideas Mevalia low protein fruit buns Makes 10 rolls Ingredients: 400g Mevalia Bread mix 1 pinch of salt 12g dry yeast (3 tsp) 50g brown sugar 3 tsp egg replacer 1 tsp cinnamon 1 tsp mixed spice 150g dried mixed fruit 50ml sunflower oil 340ml warm water Method: 1. Combine the Bread Mix, salt, dry yeast, sugar, egg substitute, cinnamon, mixed spice and dried fruit together. 2. Add the oil and warm water then mix together for 2 minutes using electric beaters to form a sticky dough. 3. Dust the work surface with Bread Mix, place the dough on the surface and sprinkle extra bread mix onto the surface. 4. Using hands dusted with plenty of Bread Mix, lightly roll the dough into a long sausage shape and cut into 10 equal sections. 5. Using hands dusted with bread mix, round each bun and place on a baking tray, leaving approximately 2cm between each bun. 6. Use a pastry brush and water to moisten the top of each bun and remove any dry loose flour mix from the top. This helps to avoid a crust forming and ensures the buns have a nice smooth surface. 7. Cover loosely with a plastic bag and leave the buns in a warm place to rise until they have doubled in size approximately 30 minutes. 8. While the buns are rising preheat the oven to 200 degrees. 9. Bake the risen buns in the oven for 20 minutes. 10. Allow to cool on a rack. Delicious served warm or toasted with butter. Freeze well in an airtight container. NOTE: You can use cornflour mixed with water / low protein milk to make the crosses on top of the fruit buns.

6 Easter Scones These scones are a delicious alternative to Hot Cross Buns and make a great lunch box filler. Ingredients: 225g Loprofin Low Protein Mix 1 tsp baking powder 2 tsp Loprofin Egg Replacer 1 tsp tsp ground mixed spice 50g castor sugar 50g butter 40g cut mixed peel Approximately 100ml SnoPro Low Protein Milk Oven temperature: 220oC / 425oF / Gas Mark 7 Method: 1. Place the Loprofin Low Protein Mix, baking powder, Loprofin Egg Replacer, Mixed spice and castor sugar in a food processor, add the butter cut into small pieces. 2. Process for seconds until fine crumbs or rub the butter int othe dry ingredients until the texture resembles breadcrumbs. 3. Gradually stir in sufficient SnoPro to give a soft, but not sticky, dough. 4. Knead lightly for a few seconds, on a surface dusted with Loprofin Low Protein Mix, until smooth. 5. Roll out hte dough to approximately 2.5cm (1 inch) thickness. 6. Cut into rounds using a 5cm (2 inch) cutter. 7. Place the scones on a greased baking tray and bake in a pre- heated oven for 8 10 minutes, until well risen and lightly browned. Makes 8 9 scones NSPKU 2015