Coloring Easter Eggs with Natural Dyes

http://www.livescience.com - Thursday April 17th, 2014

Easter is the time of year when many of us do something special with our breakfast food. In this experiment, we are going to use science to color eggs using natural dyes. While using natural dyes is a bit more time consuming than those little tablets you buy at the store, gathering and preparing them can be an interesting alternative.

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Easter Bunny Explained: How A Rabbit Got Associated With Easter

www.huffingtonpost.com - March 28th, 2013

The Easter Bunny is perhaps the biggest commercial symbol of Easter.

But how did a rabbit and eggs become associated with the death and resurrection of Jesus Christ?

Well there clearly seems to be no correlation between the secular symbols and the Christian holiday. While the first known mentions of the bunny tradition appear in 15th century German literature according to Discovery, the bunny has its roots in pre-13th century pagan traditions.

Bunnies, eggs, Easter gifts and fluffy, yellow chicks in gardening hats all stem from pagan roots. They were incorporated into the celebration of Easter separately from the Christian tradition of honoring the day Jesus Christ rose from the dead.

Some believe, rabbits were associated with the Teutonic deity Eostra, the goddess of spring and fertility, for their especially high reproduction rate. Eggs, and especially their hatching, are another symbol of spring with roots in pagan tradition, according to History.com.

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Gluten Free Hot Cross Buns

Buns: 

3 1/2 cups gluten free Almond Blend All Purpose Flour

 2 teaspoons guar gum

 1/2 cup coconut sugar 

1 1/2 cups raisins

 1/2 cup dried mixed fruit (optional) 

1 tablespoon instant yeast 

1 tablespoon cinnamon 

1 tablespoon nutmeg 

1 teaspoon all spice 

2 large oranges (zest only) 

1 1/2 cups full cream milk 

2 large room temperature eggs 

1 cup melted salted grass fed butter 

1 tablespoon pure vanilla extract

Add yeast to warm milk. Set aside for 5 minutes or until it's frothy. Combine all the dry ingredients, including raisins, dried mixed fruit (optional) and orange zest. Set aside. Whisk eggs, melted butter, and vanilla until creamy and add yeast and milk mixture. Add wet ingredients to the dry (add more flour if mixture is too wet or add more milk is mixture is too dry).

Add large scoopfuls of the dough to a greased square or round pan (enough for 18 large rolls). Dip a spatula in cold water to smooth the top of the buns. Brush with egg wash.

Egg Wash: 

1 large room temperature egg 

1 tablespoon cold water

Preheat oven to 350 F

Cross Paste: 

1/2 cup flour 

1 tablespoon unsalted butter 

1/4 tsp GF baking powder 

1/4 cup milk

Combine flour and baking powder. Rub in butter. Stir in enough milk to make a thick batter that can be piped. Add to piping bag. Pipe thin crosses onto the buns (refer to picture). Set buns in a warm, draft free place to double in size (about 1 1/2 hours or more depending on where you live).

Bake for 20 to 30 minutes or until it sounds hollow when tapped.

Glaze: 

1 cup orange marmalade

Glaze hot buns with orange marmalade.