Gluten-Free Vegan Easter Tea | The Food Allergy Foodie

Easter Tea on a Sunny Afternoon

Being raised Catholic, Easter was always an important holiday in our household. Dying eggs the weekend before Easter was always an event – we would use several different egg dying kits along with feathers, glitter and other craft items we would buy at the store (and this was before Pinterest). For a few years, we even blew eggs – meaning we poked a small hole at the top and the bottom of the egg and “blew” the egg out so we could keep the shells as decoration for the next year. We would make Easter bread, with the dyed egg baked into the bread. And, on Easter morning I would get my Easter basket. My favorite candy was always the malted milk balls – to this day they still make me smile.

When Easter Sunday arrived, I was dressed in a very frilly dress and many years, my ensemble also included gloves, a hat and a wrist corsage – so fancy! After church, we usually went to brunch. Easter was one of the few holidays where my mom didn’t cook.

Easter, 1984

This year, our Easter will be really low key – just how I like Easter to be. We will be going to Lake Lewisville with Brad’s family. We are all brining a dish to share and enjoying the sun and just being together. No frilly dresses required 🙂

When I was thinking about what to share with you all for Easter, I went back down memory lane to think about what we did that was fun but now is more of a challenge with my food sensitivities. When we lived in the Gulf Coast of Alabama, we went to high tea at The Grand Hotel in Point Clear. It was fun and I felt very mature all dressed up eating tea sandwiches overlooking Mobile Bay. That’s where the inspiration for this Easter Tea came from. This menu comes together fairly easy and most everything can be prepared ahead of time. This tea can even work if you are hosting girlfriends for an afternoon get-together and are looking for something different, or for an intimate bridal or baby shower.

You can use any of your favorite teas – I usually alternate between the ginger mint turmeric tea from Trader Joe’s and the Yogi Detox Tea. If you want to add a little more fun to your tea, you can also serve champagne or bellini’s.

Gluten-Free, Vegan Easter Tea Menu

Cucumber Tea Sandwiches

Strawberry “Shortcakes”

Mixed Berry Fruit Salad with Shredded Coconut

Chocolate Chip Brownie Bites

Tea

Cranberry Pomegranate Bellini

To help make this menu even easier, I used Pamela’s gluten-free brownie and vanilla cake mix for the brownies and the strawberry “shortcakes”. Both of these can be baked the day before your tea.

Cucumber Tea Sandwiches

Ingredients:

Directions:

  1. Remove the cream cheese from the refrigerator about one hour before assembling the sandwiches. You want the cream cheese to be soft and easy to spread.
  2. Begin by lightly toasting the bread slices. Typically, gluten-free bread tastes much better toasted, but you don’t want the bread crunchy, as tea sandwiches aren’t toasted.
  3. Stack two to four slices of bread on top of each other. Cut of the crusts on all four sides. If you want smaller sandwiches, you can cut the bread in half.
  4. Place half of the cream cheese in a small bowl. Add the chopped chives and mix well.
  5. Lay the bread slices on a cutting board. Generously spread the cream cheese on both sides of the bread.
  6. Place the cucumber slices in a row across one row of bread slices (the bottom part of the sandwich). If you like a lot of cucumber, you can do two rows.
  7. Place the remaining bread on the slices with the cucumber.
  8. Arrange on a platter for serving.

Strawberry “Shortcakes”

Ingredients:

Directions:

  1. To make the vanilla cake, follow the package directions. Use the Ener-G Egg replacer for the egg requirements. Use any oil of your choice, but I use coconut oil.
  2. Line a cupcake tin with paper liners.
  3. Place the batter in cupcake tins. Fill the tins no more than 3/4 full.
  4. Bake according to the package directions. Note oven temperatures vary – it took my cupcakes an additional 20 minutes to fully bake compared to the baking time on the package. I set the timer for the recommended baking time and then baked in 5 minute increments until a toothpick came out clean.
  5. Let cool completely.
  6. Once cooled, cut the “tops” of the cupcakes off. You can save these for a treat later or discard.
  7. Place a layer of jam on the cupcake. Arrange 3-4 strawberries onto of the jam.
  8. Top with the dairy-free whipped cream.
  9. Arrange on a serving platter.
  10. Store in the refrigerator until ready to serve, as the whipped cream will melt.

Mixed Berry Fruit Salad with Shredded Coconut

Ingredients:

  • 1 container of raspberries
  • 1 container of blackberries
  • Remaining 1/2 of container of strawberries used for the strawberry shortcakes
  • 1/4 cup of unsweetened shredded coconut

Directions:

  1. Thoroughly wash the fruit.
  2. Remove the tops from the strawberries and cut in half.
  3. Combine the fruit with the coconut in a large bowl.
  4. Transfer to a serving bowl and top with a sprinkling of shredded coconut.

Chocolate Chip Brownie Bites

Ingredients:

  • 1 package of Pamela’s Gluten-Free Brownie Mix
  • 1/2 cup of dairy-free, vegan chocolate chips
  • 1 teaspoon of vanilla

Directions:

  1. To make the brownies, follow the package directions. Use the Ener-G Egg replacer for the egg requirements. I added one extra “egg” to help make the brownies more fluffy. Use any oil of your choice, but I use coconut oil.
  2. Add the chocolate chips and vanilla. Mix well.
  3. Place the batter in a brownie pan.
  4. Bake according to the package directions. Note oven temperatures vary – it took my cupcakes an additional 20 minutes to fully bake compared to the baking time on the package. I set the timer for the recommended baking time and then baked in 5 minute increments until a toothpick came out clean.
  5. Let cool in the pan for about 10 minutes.
  6. Transfer to a cutting board and cut into 1″ squares.
  7. Place the brownie bites on a platter for the table.

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