Josh Eggleton's Easter egg crunch recipe

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  • Serves 4
  • 25mins to prepare, 120mins chilling time and 40mins to cook
  • 1329 calories / serving
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(h)easet egg crunch Great British Chef TESCO

Josh Eggleton’s playful recipe is a great way to use Easter eggs and turn them into tasty new treats.

Preheat the oven to Gas Mark 4, 170°C, fan 150°C. Mix the vegetable oil, syrup, honey and vanilla extract in a large bowl, then tip in the oats, sunflower and sesame seeds, almonds and walnuts and mix well.

Tip the mixture onto a baking tray and spread into an even layer, before baking in the oven for 25-30 minutes. Stir once and bake for 5-10 minutes more.

Melt the white chocolate in a microwave being careful not to let the choclate burn. Pour the melted chocoalte into egg moulds and allow to cool then place in the fridge for a few hours to completely harden.

Mix half the raspberries with the vanilla yogurt and place a small spoonful of the mixture in the centre of each plate.

Balance half an egg on each dollop and fill with the remaining yogurt.

Add a few large tablespoons of granola to each egg. Top with the reserved raspberries and some honey.

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  • Ingredients

  • For the granola

  • 125ml (4fl oz) maple syrup
  • 2tbsp honey
  • 1tsp vanilla extract
  • 300g (10oz) rolled porridge oats
  • 50g (2oz) sunflower seeds
  • 4 tbsp sesame seeds
  • 50g (2oz) pumpkin seeds
  • 100g (3½oz) flaked almonds
  • 100g (3½oz) chopped walnuts
  • 2tsp vegetable oil
  • For the easter egg

  • 400g (13oz) white chocolate
  • 100g (3½oz) raspberries
  • 160g (5½oz) low fat yogurt
  • 1tbsp honey
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  • Energy 5555kj 1329kcal 66%
  • Fat 75.8g 108%
  • Saturates 22.9g 115%
  • Sugars 81.7g 91%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 139.8g Protein 30g Fibre 12.3g

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