Coconut Popped Corn
Health benefit: coconut oil doesn’t form unhealthy free radicals on heating so it’s a safer choice for high temperature cooking
Serves 4
Ingredients
- 100g popping corn kernels
- 2 tbsp coconut oil *
- Sea salt and/or black pepper to flavour
Method
Step 1
Heat the coconut oil in a large saucepan. When it’s at the right temperature (check by adding just two kernels to the pan), cook the corn according to the instructions on the pack.
Step 2
Sprinkle with salt and pepper, and a little more melted coconut oil if wished.
Cococherry Flapjacks
Health benefit: agave nectar cuts down the sugar content, while dried fruit and coconut oil boost the nutritional value
Makes 12 flapjacks
- 70g agave nectar *
- 150g coconut oil *
- 115g pitted prunes * or dates * chopped
- 150g porridge oats *
- 2 tbsp golden linseed *
- 60g unsweetened desiccated coconut *
- 60g plain flour *
- 100g dried cherries *
Method
Step 1
Preheat oven to 180˚C/160˚C fan/gas mark 4, grease and line a 30cm x 23cm tray bake tin with baking parchment.
Step 2
In a pan, gently heat the agave nectar and coconut oil until melted. Put into a food processor with the prunes or dates and whizz into a sticky paste.
Step 3
Put into a bowl and stir in the other ingredients until combined. Spoon into the tin, and flatten with a spoon.
Step 4
Bake for 25-30 minutes or until golden. Leave for 5 minutes, then score into 12 pieces. Turn out when cold.
ww.ncbi.nlm.nih.gov/pubmed/22866697