IF you are looking for some tasty Easter treats that aren't full of junk, Organix, Dorset's award-winning organic baby food company based in Bournemouth, has plenty of healthy, family friendly recipes for you to try in the run up to the Bank Holiday weekend.

Organix Easter Biscuits
Your little ones will love decorating these Organix #NoJunk biscuits, ideal for a tasty Easter treat.

Makes approx. 30 biscuits
Prep Time: 10-30 mins
Cooking Time: 10-30 mins
Age suitability: for all the family, toddlers from 12mths+
Suitable for vegetarians


For the biscuits;
• ½ tsp baking powder
• 1 tsp ground ginger (or more to taste)
• 200g plain flour
• 75g cold unsalted butter, cut into cubes (or virgin coconut oil)
• 60mls maple syrup
To decorate;
• Coconut oil, maple syrup or honey for sticking
• Dried fruit such as: raisins, goji berries, etc
• Seeds such as: poppy seeds, sunflower seeds, pumpkin seeds etc
• Flaked almonds and flaked or desiccated coconut
• Easter cookie cutters

The biscuits;
1. Preheat your oven to 180°C fan / 160°C fan/ gas mark 5.
2. Grease and line two baking trays.
3. Stir the baking powder and ginger into the flour, then rub the butter and maple syrup into the flour with your finger tips, or pulse on and off in a food processer to combine into a crumbly texture, that will easily press together into a dough. Add a splash of water if needed to bring it together, but not too much.
4. Flour a clean work surface and gently knead the dough, just to bring it together.
5. Roll out to a 3mm thickness and cut out shapes using an Easter cookie cutter. You can add a small hole at the top of each biscuit if you like using a straw or a small sharp knife, so that the biscuits can be threaded with ribbon and hung up for an Easter display.
6. Place onto the baking trays and bake for about 10 - 15 minutes until golden.
7. Carefully transfer the cooked biscuits onto a wire cooling rack, and allow to cool completely before decorating.
1. You can decorate your biscuits with a selection of dried fruit, seeds and coconut, or leave plain if you prefer.
2. Decorations can be stuck to the biscuits using a small amount of coconut oil, maple syrup or honey.
3. Raisins, cut up goji berries and seeds make fantastic eyes for a rabbit or a chick. Flaked almonds or flaked/desiccated coconut, make great wings and feathers. You can also use fresh fruit to decorate, but then the biscuits will need to be eaten straight away.
4. Get children involved with the decorating and get creative!
Organix serving suggestion
Why not display on an Easter party table, or make a hole in the top of the biscuit before baking and hang the biscuits with ribbon around the house for decorations. They can be cut into Easter shapes or any other shape you like for a different celebration.

Organix Easter Chick Cupcakes
Makes approx. 12 cupcakes
Prep Time: 30+ mins
Cooking Time: 10-30 mins
Age suitability: for all the family, toddlers from 12mths+
Suitable for vegetarians

Cup cake
• 125g butter or coconut oil
• 60mls maple syrup
• 60mls mango puree (use 1 ripe mango to make this)
• 1 tsp vanilla extract
• 2 eggs
• 150g self raising flour (or a gluten free alternative)
• 6 tbsps mango puree
• 1 400g tin coconut milk
• 1 tsp vanilla extract (optional)
• Currants/raisins (for eyes)
• Dried apricots (for beak)
• Flaked almonds for wings
• Desiccated coconut for feathers
1. First make your mango puree by taking the flesh from the mango and blending to a smooth puree with a hand blender or food processor.
2. Preheat oven to 180°C, 160°C fan, Gas Mark 6. Place 12 paper cupcake cases into a cupcake tin.
3. Beat the butter or coconut oil until soft with the maple syrup. Add the mango puree and vanilla extract with 1 tbsp of the flour and beat in. (You can use an electric cake mixer with the paddle attachment if you have one, or do it my hand in a large bowl with a wooden spoon.)
4. Add the eggs one at a time, with one tbsp of the flour and beat in thoroughly. (The flour stops the mixture from splitting, which happens if it’s too wet.)
5. Sift the rest of the flour in gradually and fold lightly into the mixture using a metal spoon. You want to keep as much air as possible in the mixture, so be careful not to over mix it.
6. Once all the flour is just combined, spoon a large tbsp of mixture into each paper case, the mixture should fill the case about ¾ full. Fill all the cases then place straight into the oven. (The quicker you work the more air stays in the cupcakes, and the lighter they will be. If children are helping you – you can help them accurately get the mixture into the cases, or make it a fun challenge for older children to be as quick and accurate as they can.)
Bake for 20 minutes until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in tin for 10 minutes to cool a little, then move onto wire rack to cool completely.
1. First you need to separate the coconut cream from the water. To do this, simply leave the sealed can of coconut milk in the fridge over night, so that the cream solidifies and separates. Turn the tin upside down when you open it, and the coconut water should be on top - pour this out, and reserve for a fruity smoothie recipe. Then scoop out the thick solid coconut cream to make the frosting.
2. The secret to this simple frosting is keeping everything as cold as possible, so the coconut cream stays fairly thick. The cupcakes should be completely cool. The coconut cream and mango puree should be used straight from the fridge and ideally place your mixing bowl in the fridge to cool for half an hour before using too.
3. Beat the coconut cream and mango puree together with the tsp of vanilla until smooth.
4. Spread the cooled cupcakes with mango frosting, then add two currents/raisins for the chicks eyes. Cut the dried apricots into small triangles, then add one to the cupcake to give the chick a beak. Add two flaked almonds for wings (leave these off for younger babies). Finally add a sprinkle of desiccated coconut for fluffy feathers.
Serving suggestion:

Best eaten straight away! As these tasty cupcakes aren't made with cane sugar they don't keep very long. They're best eaten on the day you make them. Otherwise keep in the fridge for up to 3 days, or freeze and defrost in just an hour, then add frosting and decorations.

You’ll find lots more tasty family and baby recipes created by the cooks at Organix at organix.com