3 fabulous tips for a great Easter brunch!

Easter is getting closer and closer! And if you'd like to bring some new ideas to the table for your Easter brunch this year, our guest blogger Sonja has put together a few for you.

If we were able to inspire you, or you have other ideas yourself, then share your Easter brunch with us on Instagram using the hashtags #osterbär #genaurechteeostern - there are fabulous porridge prizes to be won!*

*The competition runs until April 30th.

Tip #1: Energy Ball Easter Eggs

Easter is just around the corner and the temptation to snack on Easter eggs lurks around every corner. For a change, here is a nutritious, vegan alternative for the perfect Easter brunch. Whether as a guest gift or a delicious Easter snack for your guests, these colorful energy balls are guaranteed to put you in a good mood!

Ingredients for 15 pieces

• 80g 3Bears Porridge Fruity Coconut
• 20 dates (pitted)
• 30g ground hazelnuts
• 3 tbsp desiccated coconut
• 2 purple carrots, finely grated

aside from that

• Matcha powder
• Beetroot powder
• Ground hazelnuts
• Desiccated coconut

preparation

1. Process all the ingredients in the food processor until you have a smooth dough that you can form into balls.
2. Then roll the balls individually in matcha and beetroot powder, ground hazelnuts or desiccated coconut.

The little energy Easter eggs stay fresh in the fridge for several days!

Tip No. 2: Fold Easter napkins

Fresh tulips, colorful vases, decorative plates and Easter eggs ensure a good mood at Easter brunch. To easily brighten up your brunch table, you can fold an Easter-themed cloth napkin for each guest in three steps.

All you need are chocolate, porcelain or wooden eggs and pretty cloth napkins or small tea towels.

Step 1: Roll the napkin or tea towel completely.

Step 2: Place the decorative egg in the middle.

Step 3: Tie the napkin into a bow above the egg with a decorative cord.

Tip No. 3: Easter snails with carrot and hazelnut filling

A perfect Easter brunch simply includes freshly baked yeast pastries as well as a classic carrot cake. These yeasty Easter snails with the juicy, cinnamon-nutty carrot filling combine both Easter classics in one recipe and are guaranteed to enchant your Easter guests!

Ingredients for 6 snails

For the dough

• 400g spelled flour
• 250 ml oat milk
• 1 packet of dry yeast
• 50g brown sugar
• 1 pinch of salt

For the filling

• 50g 3Bears Porridge Cinnamon Apple
• 40g ground hazelnuts
• 4 tbsp margarine
• 2 finely grated carrots
• 2 tbsp maple syrup
• a pinch of nutmeg

preparation

1. First you prepare the yeast dough. To do this, heat the milk until it is lukewarm and stir in the sugar and yeast. Let the mixture stand covered with a tea towel for five minutes.
2. Then slowly pour the milk-yeast-sugar mixture into the weighed flour and add a pinch of salt. Then you knead everything by hand until you get a fluffy yeast dough. You then let it rise, covered, for an hour.
3. Now you can prepare the snail filling. To do this, heat the margarine in a small saucepan until it has melted and add the porridge, nuts, grated carrots, syrup and a pinch of nutmeg and mix everything.
4. Now roll out the risen yeast dough into a rectangle on a work surface dusted with flour and distribute the filling evenly. Then roll up the dough tightly from the long side. Now cut the roll into six equal parts with a sharp knife.
5. Place the six snails in a small, greased tin and bake them at 180°C for 15 minutes. The snails taste best fresh out of the oven.

3Bears wishes you all a strong Easter! #3bearsporridge #easterbear #justrighteaster

This fabulous blog comes from our guest blogger: the extremely strong Sonja von A Spoonful of Plants .

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