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Your Epic Easter Lunch + Dessert Sorted with 10 FREE Recipes

Wondering how you can balance your blood sugars with the festivities this easter? That’s what we’re here for – from a delicious roast lunch to your classic hot cross buns, we’ve got you covered with 10 FREE recipes, including our hot cross buns done 3 ways!  

For those of you grappling with sugar addiction, the journey to health-conscious eating often begins with acknowledging the stronghold that refined sugars can have on our taste buds and cravings. The sugar-laden landscape of processed foods and desserts can create a cycle of highs and crashes, leaving us yearning for more – and festive times like easter are the biggest trip-ups for some of us as we give in to social pressures to eat chocolate. But it doesn’t end there; for so many, this can lead to us falling into that sugary trap and, as they say, old habits die hard – only we don’t have John McClane to save us! Breaking free from this cycle involves not just eliminating sugar but reimagining our approach to sweetness altogether, it’s about discovering the wealth of natural, nutrient-dense alternatives that not only satisfy our sweet cravings but also nourish our bodies. Plus, with our fun recipes, you'll please the whole family!

That’s why we’re sharing a few easy ways you can enjoy easter traditions – including delicious food! – without interrupting your progress.

Let’s start with lunch!

Shepherd’s Pie with Broccoli Hash Mash

This hearty shepherd’s pie with please the whole family – and all your extended relatives will be lining up for a slice too! It’s everything an easter lunch should be – satisfying, delicious and packed with nutritious ingredients! Get the full recipe HERE


  • 1 teaspoon coconut oil.
  • 1 small (150g) brown onion, diced.
  • 1 small (100g) carrot, finely diced.
  • 1 small (100g) zucchini, finely diced.
  • 1 tablespoon arrowroot flour (or plain flour).
  • 1/2 cup beef stock.
  • 1 small (100g) tomato, diced.
  • 1 tablespoon English mustard (mild or hot).
  • 2portions Leftover Slow Cooked Lamb (or 250g lamb mince).
  • Broccoli Hash Mash
  • 1 medium (250g) white potato, washed and cut into quarters.
  • 1/2 head (125g) broccoli, stalk diced and florets removed.
  • 1/4 cup grated cheese (mozzarella or tasty cheese works well).
  • dash of milk of your choice.
  • sea salt and freshly ground black pepper, to taste.


  1. For the Broccoli Hash Mash:
  2. Place a medium pot on the stove filled with a few inches of water. Place in the chopped potato and broccoli stem chunks. Bring to the boil and cook for 10 minutes until softened. Add in the broccoli florets on top and allow to cook for another 5-8 minutes until softened. Remove from the heat and drain.
  3. In a large bowl mash the potato and broccoli together. Add in cheese, milk, salt and pepper and stir through.
  4. While mash is cooking, start on the pie below.
  5. For the Pie:
  6. Meanwhile to make the pie filling, preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  7. Heat oil in a large saucepan over medium-high heat. Cook the onion, carrot and zucchini, stirring, until tender.
  8. If using leftover lamb: Stir flour through cooked vegetable mix. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens. Add leftover lamb and stir to warm through.
  9. If using lamb mince: Add lamb mince to cooked vegetables and cook until browned, about five minutes. Stir through flour. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens.
  10. Divide lamb mixture between two ramekins or one small ovenproof dish. Top with scoops of Broccoli Hash Mash. Place in the oven and cook for 10 minutes or until the top is golden. Serve.

Crispy Roast Chook with Sweet Potato Casserole

This is the answer to all your Sunday lunch dreams – loaded with nourishing ingredients and delicious flavours, you can’t go wrong with this meal. Find the full recipe HERE


  • 1 whole chicken, preferably organic and free range.
  • 1 onion, thinly sliced (keeping the end cuts).
  • whole head garlic, chopped in quarters.
  • 1 tablespoon butter.
  • sprigs of fresh (or dried) thyme or oregano.
  • sea salt and pepper.
  • 2 lemons, halved.
  • a big splash of apple cider vinegar.
  • 2 cups green vegetables (broccoli, Brussel’s sprouts or beans work well).


  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Pat down the chicken, inside and out, with paper towelling to ensure it’s dry. Using your fingers and working from the chicken’s "bottom" end, pull the skin from the breast and slide your fingers all the way up. Poke half the butter and some of the herbs up under the skin. Rub the chicken on both sides with lemon juice, and rub down with salt, pepper and remaining herbs. Stuff squeezed lemon halves in chicken cavity.
  3. Place onion and garlic in roasting pan and place chook on top. Sprinkle with remaining butter.
  4. Cook in preheated oven for 1 hour, basting every 20 minutes with the juices from the pan. The chicken is ready when you poke a drumstick with a skewer and the juices run clear, not pink'
  5. Meanwhile prepare the Sweet Potato Casserole (link below) and add to the oven when the chicken has approximately 25 minutes to go.
  6. At around the 50-minute mark, steam the green vegetables.
  7. Remove the chicken to a serving dish, along with the garlic and lemon, cover and leave in the still-warm oven (you can turn off the oven).
  8. Place the pan with all the juices over heat. Scrape the bottom of the pan, add vinegar and bring to a boil, scraping the onions and fatty bits. Add a little more liquid if you like and reduce. Strain the sauce into a gravy boat or small jug.
  9. Pull chicken meat off the bones and divide into six portions. Freeze four portions.
  10. Divide Sweet Potato Casserole in to six portions. Freeze four portions.
  11. To serve, divide remaining Sweet Potato Casserole and chicken between two plates, or a plate and a lunch box. Divide green vegetables between the two serves and serve with the sauce.

Baked Stuffing Loaf

Light up the table with this delicious stuffing loaf. It's the perfect addition to the festivities! Find the full recipe HERE


  • 5 cups chopped raw veggies (a combo of cauliflower, sweet potato and celery is great; or a combo of parsnip, pumpkin and carrot also works well)
  • 1 onion, chopped
  • 4 cloves garlic, skin on
  • 3 eggs
  • 1 teaspoon chopped rosemary
  • 1 tablespoon chopped thyme, plus extra sprigs to garnish (optional)
  • good pinch of sea salt
  • 2 tablespoons flour (any kind)
  • 2 tablespoons coconut oil, melted
  • 1 cup chopped pistachios
  • 3 knobs butter
  • pinch of sea salt
  • pinch of freshly ground black pepper
  • 150 g button mushrooms, sliced
  • 1/2 cup cream


  1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray and a loaf tin (23cm x 13cm) with baking paper.
  2. Place the vegetables and garlic on the baking tray and roast for 30 minutes. Transfer to a food processor (squeeze the garlic out of its skin first) and pulse until the vegetables resemble breadcrumbs. Add the eggs, herbs and salt and blend until combined, leaving some chunks. Stir through the flour, coconut oil and pistachios.
  3. Pour the mixture into the lined loaf tin and bake for 40–50 minutes until a skewer inserted into the centre of the loaf comes out clean. (Remove from the oven after 25 minutes and press the extra thyme sprigs into the top of the loaf, if you like). Set aside to cool a little.
  4. To make the mushroom sauce, place the butter, salt, pepper and mushrooms in a skillet over a low heat. Cook the mushrooms for 10 minutes until softened, then stir in cream. Reduce the sauce until the desired consistency is reached.
  5. Lift the loaf from the tin and slice into thick slices. Serve with the mushroom sauce.

Now for the dessert – after all, what’s an easter lunch without it? 

Sea Salt + Cardamom Ganache Tart

This delicious dessert combines creamy coconut with fragrant cardamom to create a visually-appealing, tastebud-satisfying tart. Find the full recipe HERE.


  • 270 ml can coconut cream
  • 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack
  • 1 teaspoon vanilla extract
  • 100 g dark (85–90% cocoa) chocolate, chopped
  • Pinch of sea salt, plus coarse sea salt, to garnish
  • Berries, edible petals and buckwheat groats, to garnish (optional)
  • Crust
  • 1⁄3 cup coconut oil
  • 1⁄4 cup rice malt syrup
  • 2 cups shredded coconut
  • 1 tablespoon raw cacao powder


  1. Preheat the oven to 180°C.
  2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of a quiche or tart tin – no need to grease it – so that the mixture’s approximately 5 mm thick all over. Bake the crust for 15–20 minutes. Remove from the oven and set aside to cool and firm up.
  3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
  4. Strain the coconut cream mixture into a bowl, reserving 1⁄4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
  5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated groaties, if desired.

Mocha + Hazelnut Layer Cake

This indulgent cake is the perfect ending to your easter lunch! Find the full recipe HERE.



  • coconut oil, butter or ghee for greasing
  • 1/2 cup coconut flour (or any other flour
  • 1/2 cup raw cacao powder
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 8 eggs
  • 1/4 cup rice malt syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla powder or extract, optional
  • dark (85% cacao) chocolate, to decorate
  • roasted hazelnuts, roughly chopped, to decorate


  • 3 cups Whipped Coconut Cream
  • 1 tablespoon espresso, cold
  • 1/4 cup raw cacao powder
  • 2 tablespoon coconut oil, softened
  • 1 tablespoon rice malt syrup


  1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Grease two 20cm round cake tins and line the base with parchment paper. Set aside
  2. Sift the flour, cacao, baking powder and baking soda in a large bowl.
  3. Add the eggs, rice malt syrup, melted coconut oil and vanilla and whisk until smooth.
  4. Divide the batter among the prepared tins and rest for 5 minutes.
  5. Bake for 20–25 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool completely before icing
  6. Whisk together the Whipped Coconut Cream, espresso, raw cacao powder, coconut oil and rice malt syrup until combined.
  7. Place one cake round on a cake board/plate. Spread 1 1/2 cups of frosting onto the cake, smoothing out but leaving a 2cm gap on the sides.
  8. Sprinkle with flaked chocolate and hazelnuts. Repeat with the remaining layer.
  9. Refrigerate for 1 hour before serving.

Off the Wagon Wheel Cake

Wagon Wheels are some of the most popular easter treats – but they’re not as kind to your blood sugars as they are to your taste buds! So, we’ve got something even better for you. Get the full recipe HERE.



  • 1 cup Raspberry Chia Jam (see notes)

Cookie Dough Base:

  • 150g butter, unsalted
  • 2 tablespoons Organic Rice Malt Syrup
  • 3/4 cup buckwheat flour
  • 3/4 cup plain flour, gluten-free
  • 1/2 cup coconut, desiccated


  • 1 1/2 tablespoons I Quit Sugar Gut Lovin' Gelatin
  • 1/4 cup Organic Rice Malt Syrup
  • 1 teaspoon vanilla extract


  • 100g 85–90% dark chocolate 


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 28 x 18cm tin with baking paper.
  2. To make the Basic Cookie Dough Base, melt the butter and rice malt syrup in a small saucepan over a low heat (or in a mixing bowl in microwave). Combine with the remaining ingredients, a pinch of sea salt and mix well.
  3. Press mixture into the tin and bake for 15 minutes or until golden. Cool and spread the Raspberry Chia Jam over the base. Refrigerate and prepare the Marshmallow Filling.
  4. Dissolve the gelatin in 1/3 cup of cold water and allow it to sit for 5 minutes until it becomes gel-like.
  5. Combine the rice malt syrup, vanilla and a pinch of sea salt in a saucepan with a cup of water and bring to the boil. Reduce the heat and simmer, stirring constantly for 8 minutes. Turn off the heat, add the gelatin and stir to dissolve.
  6. Using a stick blender, blitz until the mixture thickens slightly and pour the Marshmallow Filling over the cooled jam layer. Refrigerate for 1 hour or until set.
  7. In the meantime, melt the chocolate for Chocolate Coating slowly in a microwave and pour over the set Marshmallow Filling. Spreading evenly and return the tray to the fridge for 1 hour or until chocolate is set. Cut into squares to serve.

But the most important part of easter is the hot cross buns, right? Here are our favourite Hot Cross Buns, done 3 ways. 

Hot Cross Buns

What would easter be without hot cross buns? We’ve got a recipe that has all the flavour and none of the sugar crash! Get the full recipe HERE.



  • 1 ¼ cups plain flour, plus extra for dusting (feel free to use gluten-free plain flour)
  • ¾ cup buckwheat flour
  • 1/3 cup potato starch
  • 2 teaspoons guar gum or 1 ½ teaspoons xanthan gum
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon dry yeast
  • 1 cup chopped pecans or walnuts, roughly chopped
  • 2 eggs
  • ¼ cup granulated stevia
  • 3/4 cup milk or coconut milk
  • 2 tablespoons olive oil, plus extra for greasing
  • Zest of one orange, finely grated
  • Zest of one lemon, finely grated

Egg Glaze:

  • 1 egg, lightly beaten

White cross:

  • 2 tablespoons plain flour or gluten-free plain flour
  • 2 tablespoons water


  1. Sift flours, gum, salt and spices in a large bowl. Mix in the yeast and nuts.
  2. In a second bowl, beat the eggs with the stevia, milk, oil and zests.
  3. Add egg mixture to dry ingredients and mix well until dough forms. Transfer mixture to clean, lightly greased bowl and set aside in a warm place for one hour to let the dough rise.
  4. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. Turn the risen dough out onto a lightly-floured surface and knead for one minute.
  5. Divide dough into eight, roll into even balls and place on the prepared tray. Brush with the egg glaze.
  6. Make the white cross mixture by combining the flour and water. Place the mixture in a small zip-lock bag and snip off a tiny bit of one corner. 

Hot Cross Bun Cookies

It’s not just about the choccies, the hot cross bun has earned a well-deserved place on the mantel of beloved Easter foods. We’re sharing an IQS favourite with a little spin on tradition – these hot cross bun cookies have all the flavour and aroma of your classic bun, with the nostalgic joy of cookies! Get the full recipe HERE. 


  • 1 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • zest of one orange
  • pinch of sea salt
  • 1/2 cup cashew butter
  • 2 tablespoons grass-fed butter
  • 2 tablespoons rice malt syrup
  • 1/2 teaspoon vanilla extract
  • 3 large eggs

Cashew crosses

  • 1/2 cup cashews soaked in water for 2 hours, drained
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1 tablespoon rice malt syrup
  • pinch of sea salt


  1. Combine coconut flour, baking powder, spices, sea salt in a mixing bowl.
  2. Heat the cashew butter, butter, rice malt syrup, vanilla extract and orange zest in a small saucepan until melted and combined. Add into dry ingredients with whisked eggs and combine until you form a soft dough. Mould the dough with your hands into a ball and place in the fridge for 15 minutes.
  3. Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper
  4. Remove from fridge and roll mixture between two baking sheets to about 1/2 cm in thickness. Using a cooking cutter (we used a jar lid!) cut small cookies from the dough and place them on the lined baking tray. You may need to cook in two batches. Place in the oven and cook for 10 minutes. Once cooked, remove and allow to cool.
  5. To make cashew crosses, combine all ingredients with 1/4 cup of water in a blender and blitz until smooth, you may need to add extra water to make a smooth paste. Place into the fridge or freezer to slightly harden for 15 minutes.
  6. Spoon into a piping bag (or zip lock bag with the end trimmed) and squeeze mixture out into crosses. Eat immediately or store in a sealed container for up to 3 days.

Hot Cross Bun Muffins

These muffins are the best way to start your Easter morning – and there’s nothing like waking up to the wafting smell of baked goods! These muffins are as good for your taste buds as they are for your gut. Get the full recipe HERE.


  • 50 g coconut oil or butter, melted, plus extra for greasing
  • 1 1⁄2 cups almond meal
  • 1⁄4 cup arrowroot
  • 1 1⁄2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon Pumpkin Spice Mix or 3⁄4 teaspoon ground cinnamon and 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground cloves
  • pinch of sea salt
  • 1⁄4 cup chopped pecans
  • 50 g dark (85–90% cocoa) chocolate, roughly chopped
  • zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 tablespoon rice malt syrup
  • 3 free-range eggs
  • 1⁄4 cup gluten-free plain flour (regular plain and spelt are fine too 


  1. Preheat the oven to 180°C and grease a 8 holes of a muffin tray.
  2. Place the almond meal, arrowroot, baking powder, spices, salt, pecans, chocolate and orange zest in a mixing bowl and stir until combined.
  3. In a separate bowl, lightly whisk the melted butter or coconut oil, vanilla, rice malt syrup and eggs. Pour the wet ingredients into the dry ingredients and mix until smooth. Spoon the mixture evenly into the muffin holes.
  4. Whisk the flour with 2–3 tablespoons of water to make a thick paste.
  5. Spoon the mixture into a piping bag (or a zip-lock bag with one corner snipped), and squeeze onto each muffin to make a cross. Bake for 15 minutes, or until brown on the top. Cool for a minute or so, then slice open and serve with a dollop of butter.

We’ve also got a delicious easter egg alternative for you to enjoy – guilt-free!

Sugar-Free Easter Eggs

Just because you’ve quit sugar, doesn’t mean you and your family can’t enjoy a fun easter egg hunt! These delicious eggs come without the usual sugar crash, and instead pack a good dose of nutrients. The best part? They taste even better than their sugary counterparts! This IQS recipe comes straight from food extraordinaire Sami Bloom. Check out the full recipe HERE with all the details and extras you’ll want to see.


White chocolate egg:

  • 1/2 cup cashews
  • 1/2 cup desiccated coconut
  • 1/4 cup almond meal
  • 1/4 cup cacao butter
  • 2-3 tablespoons coconut milk
  • 1 tablespoon stevia powder
  • 1 teaspoon vanilla extract or one scraped vanilla bean
  • pinch of sea salt

Dark chocolate egg:

  • 1/2 cup walnuts
  • 1/2 cup desiccated coconut
  • 1/4 cup almond meal
  • 1/4 cup cacao butter
  • 2-3 tablespoons coconut milk
  • 2 tablespoons raw cacao powder
  • 1 1/2 tablespoon stevia powder
  • 1 teaspoon vanilla extract or one scraped vanilla bean


  1. Add all ingredients into a food processor or high-powdered blender.
  2. Take approximately two tablespoons of mixture and roll into egg-sized balls.
  3. Cover in your favourite fun toppings like cacao nibs, chopped nuts, desiccated coconut, cacao powder, flax or chia seeds.

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2 Responses

I Quit Sugar

I Quit Sugar

March 28, 2024

We’re so glad Petra! Enjoy xx The IQS Team



March 28, 2024

I very much appreciated that you have made these recipes available .🙂

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