We are very proud to announce that our Whafe Valley Cold Pressed Coconut and Rapeseed oil has been shortlisted in the Veggie Awards 2018 – winners will be announced in their July issue, on sale 28th June. We can’t wait for the result!
To celebrate we have included one of our favourite coconut oil recipes. Enjoy!
Wharfe Valley Carrot and Coconut Recipe
Ingredients: 30g carrot grated, 3 large organic free range eggs, 50g creme fraiche, 160g Wharfe Valley rapeseed and coconut oil, 250g plain wholemeal flour, 1 teaspoon bicarbonate of soda, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, 2 heaped teaspoons of cinnamon.
Method: Put everything in a mixer for 30 seconds, pour the cake batter in a buttered, lined 20cm cake tin, bake at 180c/350f/gas4, for between 60 mins to 80 mins – until the cake springs back when pressed lightly, then decorate it with a cream cheese.
Topping: 1 large unwaxed orange, finely grated zest only. 300g Philadelphia full fat cream , 20g runny honey drizzled over the top of the cake.
Health benefits of using this oil: high in monounsaturated fats, natural source of Omega 3, contains medium chain triglycerides (MCT’s) which are easily digested and can be readily burned for energy. Enriches skin and nourishes hair, promotes good cholesterol, lauric acid has antifungal properties, fatty acids said to help the brain function
To buy Wharfe Valley Rapeseed and Coconut Oil follow the link to our online shop here:
For more recipes click here: