Coconut Oil Tropical Flapjacks

This is right up there on the noms list.

porridge oats 160g
Coconut oil 100g
Dried tropical fruit lots? (I’m using around 200g)
Golden syrup 3 big tbsp

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Set the oven to heat at about 180 C.

Melt the oil and syrup together in a pan on a low heat (coconut oil doesn’t need much heating).
This smells amazing. You’ll need to stir this gently to mix it.

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It’s also recommended to actually brush your hair during the holidays, but just try telling that to beanpole!

Once it’s all melty…

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Let the last few lumps go, then mix in the oats. This should give you a lumpy oaty mixture (if it’s gooey, you need more oats. Finally, add in your dried fruit – this packet had massive lumps of dried tropical fruit and I had to negotiate with the kids to get them in the mixture rather than noshing them straight from the packet!

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Once it’s in the pan, just shove it in the oven for 20 minutes where it will go a pale brown (not as golden as the butter ones as the coconut oil is clear, not yellow).

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It will still be gooey when it comes out and will harden when it’s cooled, so after about 5 minutes create some ‘score’ lines in the flapjack so it can be broken into individual pieces.

It doesn’t have that creamy taste that butter flapjacks have, but what it lacks in butter, it makes up for with taste and lower cholesterol.

Crochet related injuries

Whilst the kids were playing happily in the sun yesterday, I made it my mission to finish off the thisisnevergonnaend blanket. If I’m honest, this is the first proper crochet blanket I’ve finished – not too bad having learnt to crochet from YouTube last summer.

It turns out that the final 6 squares plus edging took most of the day and evening and I went to bed rather crispy (at least I’m obsessive about the kids wearing sunscreen). And some up with having pulled the muscles in my right arm!

So, last night out came the coconut oil and I slathered myself in it. Total cure for sunburn – this morning I’m still a bit pink, but another day of coconut oil and I’ll be less cooked. (It’s brilliant stuff and works on kitchen burns too for those less adapt to being a home buddy).

So, that combined with some ibuprofen for the arm this morning and I’m pulled together enough to say awww she likes it!

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How do you take your tea madam? On my head please.

Day 11 of No Poo and after 4 days my head feels a bit itchy and could do with a wash. This is a distinct improvement, and after the success of the weekend egg on my head experiment, today, I’m trying out tea.

More specifically chamomile tea (technically this should be roobios tea as I’m an unnatural redhead) with a teaspoon of manuka honey and another of coconut oil mixed into a pudding basin of boiling water.

I used three tea bags, and have left the water to cool (I’m not about to pour boiling water on my head as mental as I may be). Tea is mildly acidic, as is honey which whilst cleaning off the excess oil, helps to close the hair follicles to give the shiny just stepped out of a waterfall look.

Why tea? Well, I’m totally determined to stick this out, but I had a conversation with my long suffering husband that went a bit like this:

H: you could just wash you know
Me: I AM washing, just not with shampoo
H: but you smell like a salad
Me: WHAT?!?
H: not much, just your scalp, but it smells weird
Me: weird how? *Sniffs hair in a panic…. Smells nothing*
Small child: *sniffs my head* “yep. It smells weird”
H: it just smells of nothing really… Just a bit weird… I used to like smelling your hair
Me: I’m not bloody washing it. I’m doing this…..
H: it’s FINE, I’m not asking you to. Just don’t stop shaving or anything like that…. *mutters under his breath* mental hippy

So in the interests of not smelling weird, I’ve just tipped several liters of herbal tea and honey on my head. I certainly don’t smell of vinegar, but I do smell quite strongly of health food shop. I don’t think that’s going to win me any anti-hippy points.

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Edit: tis the morning after having let my hair dry naturally all night. Hair does not like tea and I have returned to looking like an unwashed 80s rock icon. So an emergency egg in the shower this morning it is!

Coconut Oil Cupcakes

It’s half term and the kids are out having fun with Nanny and Grandad. I could go to the gym (unlikely), I could soak in the bath, I could clean the house (I’ve done some laundry – that’s quite enough of that). Instead, knowing that my little monsters will be home later wanting tea and sandwiches I’ve made some coconut cupcakes.

These are quite useful for those with a dairy intolerance as they need no butter, and avoid the cholesterol inducing margarine. If anything, coconut oil actually lowers cholesterol and is full of the good fats that avacardo has (don’t put avacardo in cupcakes).

I make one statement here before comments appear below, I am taking the word dairy at its literal meaning. Dairy is anything that comes out of a breast, be that human or cow. These cakes contain eggs – eggs are ovums from a chicken, not created by breasts, and therefore not dairy in the true sense.

For mine, I choose to stick with cane sugar as the sweetener alternatives are hugely processed and actually send my kids far nuttier than a bit of sugar, and I do a half iced / half plain batch just in case they decide to go for the non-frosted variety (and I despise frosting on cake, unlike my sweet-toothed offspring).

If you’ve not worked with coconut oil before, you substitute the same amount for the butter in a recipe. I like to melt mine first (coconut oil has a higher melting temperature than normal room temp so will be solid when its in the pot unless you’re in a hot climate).

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Don’t be tempted to microwave it, remember this is oil, and frankly expensive oil. Put it in the bowl where you intend to make your mixture and put the bowl into hot water. I do this in the sink, but you can be far more posh about it and place it in a saucepan of hot water, or Bain Marie (the sink works just fine).

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Now add in the other ingredients. For standard sponge cake you’ll need:

4oz coconut oil
4oz sugar
2 eggs
8oz self raising flour

I prefer to add the eggs and sugar and mix in to make a paste, then add the flour. I also add some extra milk (or soya milk / water if dairy free) to make the cake batter smooth. It needs a good stir which can be achieved in a food processor (be that an electric one, or child with a wooden spoon).

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Divide the mixture into cupcake cases in an appropriate tin (about a tablespoon in each case) then bake them at 180 deg C for 25ish minutes. Interestingly, when using coconut oil instead of butter, the cakes come out blonde and take a little longer to bake.

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The smell that wafts from my kitchen when making these is brilliant. I like coconut as it is, but combine it with cake and knowing that it’s minutely more healthy than the usual cakes makes me a happy bunny.

Now all I have to do is ice them and not eat them before the kids get home…. Maybe just one to make sure though…..

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