It feels a little strange to be writing a blog on what is the last meteorological day of winter when the weather is suggesting winter has a long way to go yet. That said, springtime is not far away. The snowdrops and crocuses in the garden will soon be giving way to the vibrant yellows of the daffodils, and the days will start to stretch into the evenings more and more. It is a time of year that I have real fondness for – partly because after the beautiful lights, decorations, socialising and feasting of the Holiday, January and February can feel exceptionally dark and cold and long. Springtime is something to look forward to.
It’s also a time for more feasting! In our home we celebrate Easter much in the way we do Christmas – time spent with family and friends, good food and relaxation. Family is important to us – it is one of the cornerstones of our business ethos – so we also look forward to celebrating Passover as Becca did back home in New York (where our love of coconut macaroons stems from!). And of course, this is a perfect time of year for baking lots of delicious treats. So this year, instead of the usual chocolate eggs from the supermarkets, why not try something different like our mouth-watering coconut macaroons which can easily be made egg-shaped; the kids will love decorating them! We made a batch yesterday with Elliott and he loved making the fun designs with us using all-naturally coloured icing. What do you think?
Check out our kid-friendly recipe here: egg-shaped coconut macaroons.
Send us your macaroon-egg icing attempts on social media using the hashtag #glutenfreegan and we’ll send the best design a goodie bag of GlutenFreegan treats!
Happy springtime everyone!