Goji Berry, apricot and coconut oil flapjacks

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There’s something comforting about freshly baked flapjack. The smell, the warmth, the way it cries out to be paired with a steaming cup of Earl Grey. It reminds me of cold Sunday afternoons spent snuggled under patchwork blankets. Homely, comforting, simple.

This recipe can be adapted to suit your tastes, but I used:

350g oats
125g salted butter
125g unrefined organic coconut oil
200g dark brown sugar
4 tablespoons golden syrup
30g dried goji berries
150g chopped up soft dried apricots
A couple of tablespoons of pressed apple juice to soak the goji berries in.
Half a teaspoon of cinnamon
A few grates of a while nutmeg.

Soak the goji berries in the apple juice for ten minutes.

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In a pan melt the butter, sugar, coconut oil, and syrup with the cinnamon and nutmeg, before adding in the drained goji berries, apricot pieces and oats.  Give it all a really good mix before pressing into a greased baking tin.

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I like to use a round springform tin so I can cut it into wedges rather than squares.

Bake for around 40-45 mins at 160oC. Leave to cool for 15 minutes before slicing. Enjoy with a cup of your favourite tea and good friends.

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Coffee with coconut oil & butter (bulletproof coffee)

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When an American friend told me he had put butter and coconut oil in his coffee I had visions of an oil slip in the Atlantic…oily puddles drifting around on an ocean of black coffee did not sound appealing, but I was intrigued, so I gave it a go. If you want to know where the idea of so called Bulletproof Coffee came from check out the link here or Google it.

I filled the short cup on my Nutribullet up to the max line with freshly brewed coffee then added in a couple of teaspoons of organic, unrefined coconut oil and one of good quality butter (by all means add more if you want). I blitzed it for a few seconds,  then gave it a taste. The first thing that surprised me was the colour, it looked a lot lighter in colour than I had expected.  Plus, it wasn’t oily, just very creamy with a subtle coconut undertone.

I’ve since tried it with just coconut oil, and it works pretty well. The only difference really was the lack of frothy head.

This is definitely not an every day kind of coffee in my opinion, being high in calories but low in nutrients. Personally I’d rather spend my calories on a green smoothie, but give it a shot (no pun intended) and let me know what you think!

Coconut oil and baking soda skin brightening scrub

My skin has felt a bit lacklustre recently, maybe due to the cold I’m fighting or maybe the change in weather as Autumn sets in. Anyhow, I wanted a little scrub to brighten my face and get rid of all those dead skin cells… Gross. We all know baking soda has a trillion uses, as does coconut oil, so I thought I’d combine the abrasiveness (that’s not even a word is it?) of the baking soda with the moisturising properties of the coconut oil.

I used two teaspoons of baking soda and one of coconut oil and blended into a paste. Use a spoon or stick as if you use your fingers it’ll melt (trust me it’s easier to get on your face if it’s slightly more solidified).

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Massage the paste into your face (it will start to melt at this point) avoiding the eye area. Leave it to work it’s magic for a couple of minutes while you’re in the shower or bath before rinsing off. Your skin will feel refreshed and slightly oily, but fear not, coconut oil absorbs very quickly leaving you with super soft and we’ll moisturised glowing skin.

If you enjoyed this post why not check out my Frankincense and cinnamon winter balm made using coconut oil.

Four ways with Wild Garlic

Over the Easter weekend some friends and I went to a nearby beauty spot for a picnic and a paddle in the river. As the kids were happily splashing about a couple of us snuck off to do a spot of foraging for wild garlic. We certainly weren’t disappointed…

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It was there in abundance. We gathered some up and discussed potential recipes on the way back to the others.

Simple Garlic Butter
Once home I made some garlic butter to keep in the freezer simply by softening 500g salted butter in the Kitchen Aid, and adding in a large amount of finely chopped wild garlic. On greaseproof paper, I moulded it into a loose sausage shape, rolled it up in the paper and froze. That way I can slice off a knob as and when I need it (to make slicing easier dip the knife in boiling water to heat it up). So far I’ve used it in twice baked sweet potatoes, as a base for flatbread pizzas and simply on toast! Delicious!

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Smokey Bacon and wilted Wild garlic
On Sunday, I used some of the remaining garlic as a side dish for our Sunday roast by dry frying some smoked Streaky bacon, then adding in a couple of large handfuls of roughly chopped garlic.  It wilts down the same way spinach does so use more than you think you need. Season with cracked black pepper, but go easy on the salt as the bacon is often seasoning enough. I didn’t manage to get a pic I’m afraid.  Needless to say, the guests loved it, as did I.

Wild Garlic Pesto

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My friend Sam, has a superb recipe for pesto, which is simply delicious on pasta, in gnocchi, on bruschetta, drizzled on salads, pretty much on anything really. Be sure to have a gander at her new blog Me and My Second Self, you won’t be disappointed!

Wild Garlic and Asian Aromatics infused Coconut Oil
As you’ve probably gathered by now, I love Thai, Vietnamese and Asian style food in general and thought it’d be great to have a jar packed full of Asian flavours on my counter, ready to be dipped into any time without the hassle of having to chop everything from scratch.

I buy my coconut oil from Mother Nature’s Goodies on ebay

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I very gently melted in a bain marie until it was pretty much all liquid.

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While it was melting, I gathered the other ingredients: galangal, minced ginger, kaffir lime leaves, lemon grass, chillis and of course fresh wild garlic.

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Chop all the ingredients except the lime leaves, very finely and place in a sterilised jar.

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Pour over the melted coconut oil, seal and leave to set.

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The flavours will infuse and intensify and it makes a great base for any Asian style recipe.

Enjoy, let me know if you try any of these recipes and be sure to check out Sam’s blog.