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Easter Bunny’s Basket - Vegan Apricot Danish Recipe

With Easter coming up fast it’s time to plan treats for the little ones! This allergy-friendly, vegan apricot danish recipe is super easy to make, very tasty and the perfect sweet treat for Easter.  

You will need: 

  • Puff pastry (1-2 sheets)

  • 20g Dairy-free Butter (melted)

  • 50g caster sugar

  • 50g icing sugar

  • 2-4 tablespoons water

  • 4 Large Apricots (peeled and halved)


Take your puff pastry sheet, and cut it into even squares (note: you will need the squares big enough to accomodate the ‘borders’ surrounding your apricot, as well as the apricot itself). Fold in the sides slightly to make your ‘borders’, leaving enough room in the middle for your apricot. Pre-heat oven to 180C.

Place half an apricot into the middle of your pastry square. Brush your pastry with your melted vegan butter and sprinkle apricot and surrounding area with a little caster sugar. Place your pastries in the oven for around 15 minutes, or until golden brown.

Once cooked, set your pastries aside to cool. Mix icing sugar in a small bowl with two tablespoons of water, adding more tablespoons of water until you reach a smooth icing. Drizzle your icing on top of your cooled danishes and enjoy your Easter bunny’s prized “egg” sitting proudly in it’s basket!



Easter Bunny Pancakes

Easter is coming up, and in our household that means the annual tradition of bunny pancakes! Below is our easy allergy-friendly recipe:


  • 1 cup buckwheat flour

  • 2/3 cup oat milk

  • 2 very ripe bananas

  • 2 tablespoons coconut oil

  • 2 teaspoons baking soda

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons vanilla extract

  • 2 tablespoons agave or maple syrup

  • coyo yoghurt to serve (optional)

  • fresh fruit of your choice to serve


Mix all dry ingredients in a bowl. Add wet ingredients and let sit for 5 minutes. Meanwhile, warm 2 tablespoons coconut oil in a large fry pan on low heat. Spoon mixture into fry pan and cook until edges of pancake are golden or pancake is slightly bubbling, then flip to cook remaining side. Remove from fry pan and allow to cool. Cut out ‘bunny ears’ from several of the pancakes and arrange on plate with remaining circular pancakes to form a bunny. Add fresh strawberries, blueberries and raspberries, a drizzle of maple syrup and dollop of coyo yoghurt to serve. You can even arrange the fruit and coyo as part of the bunny’s facial features (tip: you can also simply use a bunny mold to cut out bunny shapes and serve this way, whichever you’d prefer). 

Bon Appetit!