Savory Easter recipes

With all the chocolate going around on Easter, I thought we could use some savoury, just as delicious, recipes.

All you savory fans out there, this is for you.

Bunny biscuits

Gluten and dairy free Ingredients : -150g gram flour / all purpose gluten free flour - 2 medium eggs - 200g coconut oil based vegan cheese, shredded - 3g baking powder - water Directions :

Mix the flour and baking powder before adding the cheese, and mix until all the cheese is coated with flour. Make a well in the center and add the eggs with 100ml of water and start bringing the flour to the middle and incorparte it with your hands until you have an homogenous, chunky and thick batter ( here is where you add more water if your dough looks like sand and or if it cracks). Spoon some batter and place it on a baking sheet covered with parchment or greased and floured and form it into a circle / oval. Spoon like 1/4 of that amount and drop it on the upper left side of the circle, forming a stick. Repeat with the upper right side and you have a bunny!. Continue making cute bunnies until you run out of batter. Bake on a pre-heated oven at 180°C for 20-25 minutes or until golden brown and bubbly. Let cool 5 minutes before serving and devouring, destroying the ears frist, of course! Enjoy! Now that you have a little snack to hold on to whilst everyone else is desperately looking for chocolate eggs in the garden ( I mean, it's not that hard ppl, hurry up?), why not go all the way and make this entree as well?

Tuna tart

Gluten free Ingredients: *for the dough* - 150g gram flour or all purpose gluten free flour - 65g butter ( vegan butter works as well) - 1 vegetable stock cube - 1 medium egg - 10g de papelón / Dark brown sugar *for the filling* - 2 cans of tuna (120g each) in spring water - 4 eggs - 40g tomato paste - 1 celeri stalk - 1 small onion - 100g raw spinach - 2 garlic cloves - 1 red bell pepper - 1 tsp Italian spice mix - 1 tsp paprika - salt and pepper to taste - 1 tsp olive oil or butter Instructions : Mix the flour, stock cube and papelón. Add the butter, cold, in small cubes and press them against the flour until you have something that resembles sand. Form the dough into a disk and wrap it in plastic wrap. Chill in the fridge for about 1 hour.

For the filling, cut all the vegetables in small cubes and crush the garlic. Add oil/ butter to a pan and sauté the onion, garlic, pepper and celeri until soft and golden and add the spinach, cook until it's wilted and set aside to cool for minimum 10 minutes.

Crack and whisk the eggs on a bowl, add the tuna and the, now cold, vegetables, spices and mix. Pre heat your oven to 190°C / ~400°F. Roll out the dough until it's 1/4 inch thick or 1/2cm thick. Place the dough on a baking vessel with sides (mine is 8x10 inches), covered with parchment or greased and floured. Cover all sides with the dough and pierce the base with a fork ( to prevent bubbles). Bake for 15-20 minutes or until golden brown.

Pour the filling and bake again for 30-45 minutes or until the filling is set and you can see white specs all over ( that tells you the eggs are done). Let cool for 10 minutes before cutting and serving.

Can be eaten hot or cold, but always store in the fridge if is not going to be consumed immediately. Lasts 3 days in the fridge.

Happy Easter!