History tells us that children presented the goddess Ostara with gifts of eggs in their caps and bonnets for bringing the longer days of sun and the of season, Spring. So touched was Ostara by their gesture she recruited her rabbit minions to color the eggs and return them to the children brightly hued, only now in birds’ nests. Eggs in an Easter baskets, which we now share with you.
Our Petit Nest of Peanut Butter Chocolate Eggs is a vibrant offering of five eggs, sweet with 45% cacao deep milk chocolate, farmstead peanut butter and a crunch of pink Himalayan and Maldon salts, all specially donned in a velvet finish with turmeric root infused cocoa butter to yield the yellow sunshine hue.
Here, the vibrant Eggs are lightly melted on toasted cassava bread. Cassava is a unique root native to South America that makes a naturally gluten free, nutty tasting loaf. Enjoy our recipe below.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour.
A traditional South American root flour used in this naturally gluten free, soft and buoyant bread.
1 1/2 cups cassava flour
1/4 cup psyllium husk powder
1 teaspoon salt
1 teaspoon baking soda
1 cup water
1 tablespoon pure honey
1 tablespoon raw apple cider vinegar
Preheat oven to 375 degrees and line a loaf pan with parchment paper, set aside. Have two mixing bowls available. In the first bowl, combine all dry ingredients and mix well. In the other bowl, beat eggs until they are frothy then add the remaining wet ingredients. Gently fold the dry ingredients into the wet until you get an airy and light dough. Try not to overmix! Pour into the loaf pan, dust top with Cassava flour and bake for 45 minutes or until the top is slightly browned. Let it cool for at least an hour, slice, and enjoy!