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Easy Easter breakfast bunnies with home made spreads – makes approx. 10 bunnies

Easter is around the corner and the kids are on holiday, an ideal opportunity to do some baking! These little bread bunnies are super easy to make and taste delicious on their own or even more so when spread with chia jam, vegan butter or this ultra quick home made tahini chocolate spread. The bread dough itself isn’t sweetened, but contains vegan butter and plant milk, which makes it taste rich and indulgent. Make sure you allow enough time for the dough to rise, ideally 1.5-2hours (popping out to forage for some table decoration proved helpful when patience was running out ;-)).

What you need:

For the bunnies:

500g wholemeal flour

2tsp salt

1½tsp instant yeast

60g high quality vegan butter – melted

300ml unsweetened plant milk

For the chia jam:

200g berries of your choice (frozen berries work just as well, I used a frozen black forest berry mix)

2-3tbsp chia seeds

2-3tbsp date syrup

For the chocolate-tahini spread:

5tbsp tahini

2tbsp date syrup

1tbsp unsweetened cacao (I used raw cacao as it is incredibly high in antioxidants, but normal cacao will of course work just as well)

A few drops of vanilla essence

Pinch of salt

How you do it:

Start with the dough.

In a large bowl mix all the dry ingredients before gently pouring in the plant milk and the melted vegan butter.

Stir everything with a wooden spoon until the dough is firm enough to be kneaded by hand.

Knead well for about 10mins (this is a great job for slightly older children ;-)), then return the dough to the bowl, cover it with a slightly damp tea towel and leave in a warm place to rise for 1.5-2 hours or until it has roughly doubled in size.

Meanwhile make the spreads.

For the chia jam get the kids to mash the berries using a fork, the smoother the better.

Transfer the berry mash into a small bowl or jar and mix in chia seeds and date syrup (start with a little less date syrup and add more if you like it sweeter).

Cover and leave to set for about 15mins.

For the chocolate-tahini spread simply mix all the ingredients until you get a smooth, creamy texture, adding a dash of water if it’s too thick.

Both spreads keep for up to 5 days in the fridge.

Back to the bread bunnies.

Once the dough is ready, preheat the oven at fan 160C and get creative with your bunny making.

Place all bunnies on a lined baking tray and brush them with a mixture of plant milk and oil (optional) before putting them in the oven.

Bake them for about 20mins (watch them grow!), then leave them to cool down.

Serve with vegan butter and your spreads.

Happy Easter everyone!



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