A top Australian nutritionist has revealed how to make the most delicious Easter egg nests this weekend – and her recipe is super easy to follow.
Jessica Sepel, from Sydney, made chocolate and peanut butter flavoured egg nests in the lead-up to the long weekend – and shared her recipe with adoring fans.
The nests each hold three eggs of the builder’s choice and take 45 minutes to set in the fridge once they have been put together.
A top Australian nutritionist has revealed how to make the most delicious Easter egg nests this weekend – and her recipe is super easy to follow
Jessica Sepel, from Sydney, made chocolate and peanut butter flavoured egg nests in the lead-up to the long weekend – and shared her recipe with adoring fans
Most of the ingredients, including peanut butter, coconut oil, coconut and maple syrup are already a pantry staple for most home cooks.
So her fans wasted no time when it came to trying them out.
‘My boys made these yesterday. Delicious and fun to make,’ one mum commented on the nutritionist’s video.
The two flavour variations help to cater for people with dietary requirements and add contrast to the finished plate but they are both made in the same way.
The nutritionist simply whisks the wet ingredients together before adding the rice puffs and shredded coconut.
She then builds the nests by spooning some of the mixture onto a baking tray covered with baking paper.
She uses a teaspoon to make an indentation in the centre of each mound to make it look like a nest.
She then places the Easter eggs inside.
The nutritionist simply whisks the wet ingredients together before adding the rice puffs and shredded coconut
Jessica makes two flavours of the nests, chocolate crackle and peanut butter. She places both on the same tray to make for a visually appealing finish
Jessica’s video was liked more than 1,300 times in the first few hours after she posted it on Thursday.
The beautifully decorated bundles looked so good many people wondered if they would make nice gifts for family.
‘We could wrap these in cellophane and bring them on the weekend,’ one woman said.
This isn’t the first time one of the nutritionist’s recipes has ‘taken off’ on social media.
She recently shared a recipe for her ‘go-to lazy dinner’, zucchini fritters.
She said she loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious – and she said they work just as well for breakfast, lunch and dinner.
To make the fritters, Jessica said you’ll need a zucchini, sweetcorn kernels, eggs, red onion, chives, paprika, lemon, almond meal, buckwheat flour, extra Virgin olive oil and salt and pepper.
Jessica runs JS Health – a multi-million dollar supplement and recipe brand known for its $45 ‘miracle’ vitamins that encourage hair growth and promote good skin
She said she loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious – and she said they work just as well for breakfast, lunch and dinner
If you want to elevate the simple dish a little further, you can also make a salsa comprising avocado, cherry tomatoes and lime juice.
Jessica said you’ll need around 20 minutes to make the dish, including preparation and cooking.
If you don’t have almond meal, you can use regular wholemeal flour.
The nutritionist behind a multi-million-dollar vitamins empire previously revealed blueberries are the top superfood she makes sure she incorporates into each and every day.
Jessica runs JS Health – a multi-million dollar supplement and recipe brand known for its $45 ‘miracle’ vitamins that encourage hair growth and promote good skin.
How to make the zucchini and corn fritters
Makes eight fritters, or 2-3 servings
INGREDIENTS
Jessica shared the recipe for the corn and zucchini fritters (pictured) online
For the fritters
One zucchini, grated, approximately two cups
½ tsp sea salt
Two corn cobs, kernels removed, approximately two cups
Two eggs, whisked
½ red onion, diced
One bunch chives, finely chopped
One teaspoon sweet paprika
½ lime, zested, or lemon
½ cup almond meal
½ cup buckwheat flour, or flour of choice (spelt works well!)
Two tablespoons extra Virgin olive oil
For the salsa
½ avocado, cubed
Five cherry tomatoes, diced
½ lime, juiced
METHOD
1. Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.
2. Place half of the corn kernels in a large mixing bowl with the eggs. Use a stick blender to blend until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet paprika, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
4. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the almond meal and buckwheat flour. Stir to combine.
5. Heat two teaspoons of extra Virgin olive oil in a non-stick fry pan over a medium heat. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden.
6. Add a little extra olive oil to the pan between batches to ensure the fritters are golden and don’t stick.
7. Whilst the fritters are cooking, make the salsa by combining all of the ingredients in a small mixing bowl.
8. Season to taste with sea salt and black pepper. Enjoy
Source: Jessica Sepel