Recipes
Taste bud explosions using our edible oil
Coconut Oil Fudge
Ingredients: 1/2 cup melted Wilson’s Coconut Oil 1/4 cup honey or maple syrup 1/2 cup unsweetened cocoa powder 1/2 teaspoon
Chocolate Chip Cookies
Ingredients: 3/4 cup liquid form of Wilson’s Coconut Oil2 teaspoons vanilla extract2 eggs3/4 cup white sugar3/4 cup packed brown sugar2
Pea and Mint Soup
Ingredients: 100g Creme Fraiche 500g Frozen Peas defrosted 2 cloves Garlic 2 Onions chopped 2 teaspoons Pepper 600g Potatoes mashed
Mushroom Truffle Soup
Ingredients: 1 onion 2 tablespoons Wilson’s Extra Virgin Olive Oil 10 cups mushrooms (roughly chopped) 4 cups vegetable broth 170
Coconut Chicken Curry
Ingredients: For the Chicken Marinade 1 teaspoons Black Pepper 5 Chicken Breasts chopped 4 teaspoons Curry Powder 4 cloves Garlic
Lamington Overload
Ingredients: For the cake 5 eggs 1/2 cup coconut sugar or granulated sugar 1 cup (120g) gluten free plain flour