coconut oil Archives

Asian recipes

Pad thai

20 minutes

Asian recipes

Chinese sticky hot ribs with cabbage-and-coconut slaw

30 minutes

Cheese recipes

Wheat- and gluten-free raw cheesecake bars

Breakfast recipes

Coconut fried eggs

10 minutes

Afternoon tea

Gluten-free Victoria sponge with raspberry chia jam

1 1⁄2 hours

Chicken recipes

Chicken kerala

45 minutes

Biscuit recipes

Back-to-work seed bars

30 minutes

Bread recipes

Coconut bread

45 minutes

Breakfast recipes

Ancient seed granola

15 minutes

Cake recipes

Gluten-free pastry tarts with nutella-style hazelnut spread

25 minutes

Brownie recipes

Wheat-and-sugar-free brownies

15 minutes

Wheat-and-sugar-free brownies

Serves 10-15

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

200 g Woolworths rye flour
60 g Woolworths psyllium powder
120 g cocoa
200 g Woolworths xylitol
2 t baking powder
6 free-range eggs
2 cups apple sauce
6 T coconut oil
200 g dark chocolate, chopped
250 g Woolworths almond butter

Method

Preheat the oven to 180°C.

Mix the rye flour, psyllium powder, cocoa, xylitol and baking powder in a large mixing bowl. Add the eggs, apple sauce, coconut oil and dark chocolate and mix to form a batter.

Pour the batter into a greased 19 cm x 29 cm ovenproof dish. Bake for 15 minutes, or until a skewer comes out with large, dense crumbs attached to it after being inserted.

Allow to cool, then spread the almond butter over the brownie before cutting into squares.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cardamom-and-rose almond milk rice pudding

Pad thai

Chinese sticky hot ribs with cabbage-and-coconut slaw

Wheat- and gluten-free raw cheesecake bars

Coconut fried eggs

Gluten-free Victoria sponge with raspberry chia jam

Chicken kerala

Back-to-work seed bars

Coconut bread

Ancient seed granola

Gluten-free pastry tarts with nutella-style hazelnut spread

Wheat-and-sugar-free brownies

Wheat-and-sugar-free brownies

Ingredients

Method