This recipe from "Bean Appetit: Hip and Healthy Ways to Have Fun With Food" uses 1/2 cup of a healthful flour blend; store the leftover blend covered in the refrigerator. You'll need 8 lollipop sticks.
For flour blend:
3 cups each: whole wheat flour, unbleached all-purpose flour
2 1/4 cups wheat germ
1/2 cup flax meal
4 tablespoons packed light brown sugar
2 teaspoons cocoa powder
1/2 teaspoon baking powder
1/4 cup water
2 tablespoons canola or olive oil
4 teaspoons milk, plus a little to soften cake
2 teaspoons balsamic vinegar
2 tablespoons chocolate chips
1 cup melted semisweet chocolate or white chocolate chips
Heat oven to 350 degrees. Combine flours, wheat germ and flax meal in a bowl. Measure 1/2 cup of the blend into a mixing bowl. Store remainder in an airtight container in the fridge for other uses.
Add brown sugar, cocoa powder and baking powder to the bowl; mix. Add water, oil, 4 teaspoons milk and vinegar; mix to blend. Fold in chocolate chips. Spoon into 8 mini-muffin pan cups; bake until tests done with a cake tester, about 12 minutes. Cool.
Unmold cakes into a bowl; form each cake into egg-shaped ovals (mix with a little milk if needed to soften cake). Carefully slide a lollipop stick into each. Dip each pop in melted chocolate; decorate with sprinkles. Set on parchment paper until shell hardens, 10 minutes. Wrap; tuck into baskets.
Building a better Easter basket
Experts share a few tips for boosting the health factor
An Easter basket doesn't have to be packed with unhealthy treats. (Bill Hogan, Chicago Tribune)