Recipes
Taste bud explosions using our edible oil
Baked Date Cheesecake
Ingredients Crust 6 (100g) pitted Dates 1/3 cup (70g) Wilson’s Coconut Oil, melted 1 1/4 cups (150g) oat flour 1/2
Vegan / Gluten Free Christmas Pudding
Ingredients 100g Clear Honey 50g Cocoa Powder or raw cacao powder 150g Wilson’s Coconut Oil softened 150g Dried Apricots roughly
Day After Christmas Strudel Log
Ingredients 100g Wilson’s Butter Substitute Oil 1 pack Filo Pastry 6 to 7 sheets, thawed 30g Fresh Breadcrumbs or Hot
Best Potato Bake
Ingredients 1 1/2 cups (375 ml) full fat cream 2 garlic cloves, minced 2 tablespoons Wilson’s Butter Substitute Oil 1
Grilled Lime-Balsamic Sweet Potatoes
Ingredients 5 medium Sweet Potatoes 2 tablespoons Wilson’s Extra Virgin Olive Oil 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup
Balsamic Glaze
Balsamic Glaze Ingredients 2 cups Wilson’s Balsamic Vinegar 1/2 cup Brown Sugar (optional) Method Heat Wilson’s Balsamic Vinegar in a small pot or saucepan
Balsamic Herb Vinaigrette
Ingredients 1/2 cup Wilson’s Balsamic Vinegar 1/2 cup Honey 1 tablespoon Minced Fresh Basil 1-1/2 teaspoons Onion Powder 1-1/2 teaspoons
Magic Shell Ice Cream Sauce
Ingredients 500 – 340 grams Chocolate 1/4 cup Wilson’s Coconut Oil Method Measure the chocolate and coconut oil. Place chocolate and Wilson’s Coconut
Lime and Ginger Crème Brulee
Ingredients Creme Brulee 600ml thickened cream 100ml thin cream 2 kaffir lime leaves (see note) 1 vanilla bean, split, seeds
Key Lime Pie
Ingredients 4 large egg yolks, beaten 2 cans sweetened condensed milk ½ cup of Wilson’s Lime Juice 1 and ½
The Glenda Doller Chocolate Cake
Cake Ingredients 2 cups flour 2 cups sugar Pinch of salt 5ml bicarbonate of soda 125g butter or margarine 1
Chicken Stir Fry
Ingredients: 2 skinless chicken breast (skins off) 6 mushrooms (White medium) 4 garlic cloves 2 spring onions (or green onions)
Berry Coconut Smoothie
Ingredients: 1 tablespoon Wilson’s Coconut Oil1 cup strawberries (or a mix of strawberries and raspberries or blueberries)1 cup unsweetened almond
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