coconut oil Archives

Breakfast recipes

Gluten-free pastry tarts with nutella-style hazelnut spread

25 minutes

Brownie recipes

Stir-fried beef and vegetables with teriyaki sauce

10 minutes

Asian recipes

Roast sweet potatoes

40 minutes

Berry cheesecake

Serves 8

Prep Time 20 minutes, plus freezing time

Cooking Time overnight

Ingredients

For the crust:
150 g cashew nuts
125 ml coconut oil, softened but not liquid
1 t lemon juice
1 T agave nectar
For the topping:
300 g cashew nuts
250 ml coconut oil
65 ml lemon juice
120 g Frozen or fresh mixed berries
1 t salt
1 t vanilla extract
125 ml agave nectar
Pomegrenate rubies, to garnish

Method

To make the crust, grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.

Press into a 23 cm springform cake tin, then freeze for 30 minutes.

To make the topping, blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.

Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.

Remove from the tin and garnish with the pomegranate rubies.

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Harissa-rubbed chicken with heirloom tomato salad

Ancient seed granola

Gluten-free pastry tarts with nutella-style hazelnut spread

Wheat-and-sugar-free brownies

Brinjal-and-beef mince curry

Moist banana daiquiri cake

Stir-fried beef and vegetables with teriyaki sauce

Thai pot-roasted beef neck

Potato aloo sarmies

Roast sweet potatoes

Cocoa riblets with vegetable chips

Cape Malay seafood curry

Berry cheesecake

Berry cheesecake

Ingredients

Method