Ingredients
- 1/4 cup organic cold-pressed coconut oil
- 1 cup camelina oil
Beat together in a blender, food processor or whisk. Pour into a container and refrigerate. The coconut oil hardens when refrigerated, so don’t worry if the spread looks a bit soupy. Adjust the ratio of oils to suit your “spreadability” preference. Great on bread/toast, roasted corn, mashed potatoes, etc. Has a beautiful buttery color as well.
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