coconut oil Archives

Chocolate recipes

Two-ingredient chocolate sauce

2 minutes

South African

Morogo dumplings

20 minutes

Flapjack recipes

Vegan sweet potato crumpets

15 minutes

Biscuit recipes

Almond-butter fudge with a shortbread crust

15 minutes

Sweet treat

Banana oat bars

40 minutes

Breakfast recipes

Chocolate quinoa porridge

35 minutes

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Chocolate recipes

Chocolate crack shell for ice cream

5 minutes

Fritter recipes

Pumpkin fritters for Ramadan

10 minutes

Pumpkin fritters for Ramadan

Serves Makes 12 to 15

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

500–550 g pumpkin or butternut
1 free-range egg
120 g self-raising flour, sifted
1⁄3 t salt
2 t baking powder
3 T brown sugar
2 T coconut oil
sugar, for sprinkling
ground cinnamon, for sprinkling

Method

1. Boil the pumpkin until soft, then drain, removing all water. Blend the pumpkin with the egg, incorporating well.

2. Add the dry ingredients, and whisk to combine. Allow the batter to stand for 10 minutes.

3. Heat the coconut oil in a pan and fry 1 T batter at a time.

4. Sprinkle with sugar and cinnamon.

Cook's note: I make these every year for Ramadan to break our fast at night.

Photographs: Sadiqah Assur-Ismail
Production: Jacqueline Burgess

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

30-minute coconut hake with cauliflower rice

Peanut butter, chocolate and coconut bars

Potato cakes with tomatoes and mushrooms

Two-ingredient chocolate sauce

Morogo dumplings

Vegan sweet potato crumpets

Almond-butter fudge with a shortbread crust

Banana oat bars

Chocolate quinoa porridge

Lentil Bolognese with loaded veggie sauce

Chocolate crack shell for ice cream

Pumpkin fritters for Ramadan

Pumpkin fritters for Ramadan

Ingredients

Method