Do you bake with Coconut Oil? I won a 32 oz. jar of Coconut Oil from Tropical Traditions. I’m always a little nervous about trying new substitutions when I cook. I used this oil when making my BBQ sauce recipe last week.
Mix together with a whisk:
1/4 C water
1/4 C Apple Cider Vinegar
1/4 C brown sugar
3 Tablespoons oil
2 Tablespoons paprika
1 Tablespoon chili powder
2 cloves garlic ( I just use 1 teaspoon garlic powder)
1 pinch up to 1 teaspoon cayenne pepper (you decide how hot you like it)
(I only use a pinch)
Pour sauce over chicken and bake until done. Tenders 30 minutes at 350 or longer for breasts.
My family liked it, but we all noticed a big difference in the flavor. I wasn’t a fan of the added sweetness. Maybe it didn’t agree with the brown sugar.
Yesterday I made Blueberry Muffins, substituting the canola oil with melted coconut oil. The batter was thicker than usual, but the taste was delicious! The texture seemed slightly more dense, so the muffins didn’t crumble.
2 Cups all purpose flour ( I used half unbleached white and half wheat)
1/2 Cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Mix the dry ingredients.
Add 3/4 Cup milk, 1/3 Cup Tropical Traditions Coconut Oil (melted), and 1 egg.
Mix in wet ingredients, and then fold in 1 Cup blueberries.
Bake in preheated oven for 15 minutes at 400 degrees.
Let me know how you have tried cooking with Coconut Oil. I would love some great tips!
@2013, copyright Lisa Ehrman