First published Spring 2019


 

There are five Easter eggs hidden in the picture — can you find them? Why not try your own Easter egg hunt — ask a grown-up to hide some eggs in your back garden, a local park, or some nearby woods… or even at home if it’s raining. You don’t have to use chocolate eggs either — draw and colour in your own creations, and then add clues for an ‘eggs-ellent’ adventure!

 

CHOC-O-LATE


Chocolate is made from CACAO BEANS, OR SEEDS which grow in large pods on cacao trees.


Once collected, the beans are SENT ALL OVER THE WORLD to be made into the chocolate we know and love...


UP TO 400 CACAO BEANS are used to make just one bar of chocolate… that’s a lot!


Because your body is warm, CHOCOLATE MELTS ON YOUR TONGUEIf you can’t resist eating it first!


CACAO BEANS WERE ONCE USED AS A FORM OF CURRENCY to pay for food and clothes — imagine handing over some chocolate to pay for your shopping!


Cacao trees are very picky and only GROW IN PLACES WITH LOTS OF SUN AND RAIN — mainly West Africa, Central and South America, the Caribbean, and Southeast Asia.


THERE'S A LOT OF SUGAR in your average bar of chocolate so it’s not a good idea to eat too much. (We think it’s okay to have a little bit at Easter though!)


DOGS SHOULD NEVER BE GIVEN CHOCOLATE — it can make them poorly.


 

GLUTEN - AND DAIRY-FREE SIMNEL CAKE 

Recipe by Christine Bailey www.christinebailey.co.uk

20 mins prep, 1 hour 40 mins cooking

Ingredients

  • 50 g dried cranberries/dried berries
  • 200 g mixed dried fruit
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 50 ml apple juice
  • 1 block (500 g) white marzipan
  • 50 g dairy-free spread/coconut oil
  • 50 g xylitol
  • 3 tbsp apricot jam (no added sugar)
  • 125 g apple puree
  • 100 g gluten-free flour
  • 50 g ground almonds
  • 1 tbsp gluten-free baking powder
  • 1 tbsp apricot jam (for decorating)

Method

  • Oven to 140C/275F/gas mark 1. Line an 18 cm/7 inch cake tin with baking parchment.
  • Place the cranberries/dried fruit, cinnamon and mixed spice in a bowl. Pour over the apple juice and stir. Roll out the marzipan between two pieces of cling film to a 2–3 mm sheet. Using your baking tin as a template over the marzipan cut two circles. Keep the marzipan wrapped in cling film until needed.
  • In a mixing bowl or food processor cream together the spread, xylitol, the 3 tbsp of apricot jam and apple puree. Add the flour, almonds and baking powder and mix. Add the spiced fruit mix and apple juice, then stir.
  • Spoon half of the mixture into the tin, then top with one of the marzipan circles. Spoon the rest on top, smoothing with a spoon.
  • Bake for 1 h 40 mins until golden brown and cooked through. Cool for 10 mins then place on a cooling rack to cool completely.
  • Brush the top of the cake with warmed apricot jam and top with the second marzipan circle. With the remaining marzipan roll out 11 balls. Arrange these around the cake securing with a little jam.
  • Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 mins, or until the top of the marzipan begins to brown. Or use a cook’s blow torch to lightly brown the balls and the rest of the marzipan.
  • To store, put in an airtight container or wrap in foil or greaseproof paper. 

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