The shops are stocked up with every colour, shape and flavour of Easter Egg you can imagine! Have you thought it might be more personal, more fun, healthier and better value for money to make your own edible Easter Nest? This is what we have been having fun with in our kitchen:
50g Quick cook porridge oats
25g Shredded coconut
1.5 tbs Honey
2 tsp Cocoa powder – sieved
2 tbs Hot water
Makes 2 small nests
- Preheat oven to 140˚C
- Add the hot water to the honey and mix until it dissolves
- Mix all dry ingredients together in a bowl, then add melted honey mixture to create a rough dough.
- Divide into 2 equal balls
- Place each ball in the centre of a small oven-proof bowl and gently push out until the inside of the bowl is evenly covered, approx. 0.5cm thick. Repeat with the second ball.
- Bake for approx. 50 mins until the nest is thoroughly dry. Allow the nest to cool slightly before turning out onto a wire rack.
Tips: The mixture should be soft and malleable, if you need add more water, a little at a time. Add more or less cocoa powder to make the nest darker or lighter. I didn’t need to grease the bowl before I added the dough, but if your bowl is textured this would be advisable.
Options: Use maple syrup, agave syrup or similar if you prefer in place of honey. The nests make great breakfast bowls too – once we had eaten all the chocolate eggs, we added yoghurt to our nest and topped it with fresh berries and had it for breakfast the following day!
How kids can help:
- Measuring ingredients
- Pressing the dough out into the bowls
Chocolate Egg recipe coming soon! x