Recipes for Coconut Oil

Ingredients

• 2 cups old-fashioned oats
• 1/2 cup chopped nuts (e.g., almonds, walnuts)
• 1/4 cup honey or maple syrup
• 1/4 cup expired coconut oil
• 1/4 cup dried fruits (e.g., raisins, cranberries)
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, chopped nuts, honey or maple syrup, expired coconut oil, salt, and cinnamon. Mix well to ensure everything is evenly coated.
3. Spread the mixture onto the prepared baking sheet in an even layer.
4. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and crisp.
5. Remove from the oven and let it cool completely.
6. Once cooled, add the dried fruits and mix well.
7. Store in an airtight container for up to 2 weeks.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup slightly expired coconut oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, cream together the slightly expired coconut oil, brown sugar, and granulated sugar until well combined.
4. Add the vanilla extract and egg to the coconut oil mixture and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop rounded tablespoonfuls of dough onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10. Enjoy!

Ingredients

• 2 cups mixed vegetables (e.g., carrots, broccoli, bell peppers)
• 2 tablespoons expired coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried herbs (e.g., thyme, rosemary)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and chop the vegetables into bite-sized pieces.
3. In a large bowl, toss the vegetables with expired coconut oil, salt, pepper, and dried herbs until well coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
6. Remove from the oven and let it cool for a few minutes before serving.
7. Serve as a side dish or add to salads or grain bowls.
8. Note: If the coconut oil has an off smell or taste, do not use it.