Celebrating a dairy free Easter with Sans Beast.
Easter 2021 is nearly upon us, and the Sans Beast team are looking forward to enjoying a short break... Perhaps even a Long Lunch with the family (see what we did there?) that includes some dairy free sweet treats.
Pana Organic - Pana Barbounis founded Pana Organic right here in Melbourne. Ice Cream, chocolate, ganache + more....every product is made + packaged with love.
Loving Earth - This Australian brand does sustainability + mindful business practise so well. Rather than paraphrase, we suggest visiting their website. Incredible vision - and products.
That Chocolate - an Australian social enterprise based business, That Chocolate works on the 'one for one' model - whereby one chocolate purchased from the company, means one meal goes to a child living in poverty. Free from gluten, dairy. nuts, soy, refined sugar, palm oil, emulsifiers + GMO ingredients - and organic, raw, stoneground + handmade. A whole lotta love right there.
Moo Free - established in 2004 in the UK, this family run business sell all over the world, and their dairy free products are stocked from Coles to Chocolate Box in Australia.
Treat Dreams - As the Sydney based team at Treat Dreams say - 'we get a kick out of creating treats that stand up to traditional versions'. We suggest you don't look at their site hungry; just saying.
Medita Chocolates – a boutique plant-based chocolatier based in the Dandenong Ranges, Victoria. The entire range is vegan, dairy-free, gluten-free, soy-free, refined sugar-free – check out their stunning handmade mini Easter eggs and Honeycomb Bunnies.
Make Your Own Dairy Free Chocolate.
¼ cup of melted coconut oil
1 heaped tbsp of cocoa powder
Dash of coconut milk (the one from a tin) – optional
Stevia or sweetener to taste. Maple syrup is also good
Handful of almonds, handful of hazelnuts, handful of raisins
Step 1: Gently melt the coconut oil on a very low heat.
Step 2: Add cocoa, sweetener and stir until smooth.
Step 3: Poor in a small dish lined with baking paper.
Step 4: Pop all your nuts and raisins in small plastic bag and bash a few times to crush them. Sprinkle on the chocolate mix and place in the freezer for 10-15 min. (Make sure it stays flat.)
Once frozen, break into pieces and enjoy loads!
Hot Cross Buns.And for a traditional Easter treat, try these Vegan Hot Cross Buns from veganuary.com – Makes about 15
1tbsp ground flax seed
300ml plant-based milk
50g vegan margarine
500g strong bread flour
75g caster sugar
1tbsp sunflower oil
7g sachet fast-action yeast
50g mixed peel
zest of 1 orange
1 apple, peeled, cored and finely chopped
1tsp ground cinnamon
75g plain flour
3tbsp apricot jam
Step 1: Make a flax egg by combining 1tbsp ground flax seed with 3tbsp warm water. Give it a good whisk and let it stand for 15 minutes.
Step 2: Bring the plant-based milk to the boil, then add the vegan margarine. Leave it to cool just enough that you can comfortably dip a finger in. Put the bread flour, salt, sugar and yeast in a bowl and make a well in the centre. Pour in the warm milk mixture, then add the flax egg. Mix well with a wooden spoon, then bring everything together with your hands until you have a dough.
Step 3: Knead the dough on a floured surface for about 5 minutes. You want the dough to look smooth and elastic. Put the dough in an oiled bowl and cover with oiled cling film or a clean tea towel. Leave it to rise in a warm place for about an hour, or until it has doubled in size.
Step 4: Tip in the sultanas, peel, orange zest, apple and cinnamon. Knead the fruit into the dough. Cover again with cling film or a tea towel and let it stand for another hour.
Step 5: Divide the dough into about 15 pieces and roll each one into a ball. Arrange the buns on a lined baking tray leaving room between each one so it can expand. Cover and let them stand for another hour.
Step 6: Heat the oven to 220C/200C fan/gas 7. Mix the plain flour with 5tbsp water and mix into a dough. Pinch off lumps of this dough and roll into long strips. Drape these over your buns in a cross shape. Bake in the oven for about 20 minutes, or until the buns are golden-brown on top.
Step 7: Heat the jam until it melts. Take the buns out of the oven and spread the hot jam on top to make a glaze. Leave them to cool.
Makes about 15.
We hope you enjoy!XO, Studio SB