Tuesday, May 31, 2016

Really Effective (aka It Actually Works) Deodorant Butter

I found the recipe for this deodorant butter a couple of years ago.  It was called "Kimberlily's Deodorant Butter" but today when I went to go check my old blog post about it, I found that the link to the recipe is now dead.  Not to worry.  I'm old school and always write things down in notebooks.  The original recipe was for a very small batch.  I've scaled it up.


Really Effective (aka It Actually Works) Deodorant Butter

1/2 cup baking soda
1/2 cup coconut oil (softened)
1/2 cup shea butter (softened)
1 teaspoon tea tree oil
8 teaspoons cornstarch

Place all ingredients in a mixer with a whisk attachment and whisk on high until fluffy and light.  Transfer to a container and cover tightly.

I have also done this by melting all the ingredients in a double boiler but I find that mixing it with a mixer ensures that everything is well incorporated.

This is by far the best natural deodorant I have ever used but I will post a disclaimer: my hubby finds it too harsh for his armpits (either the baking soda of the tea tree oil could be the issue I think).  He finds that plain coconut oil works for him.  That *definitely* is not the case for me.

What is nice about making this in the summer is that butters and oils are already very soft so it's super quick to whip up.

Sunday, May 1, 2016

Lemon Coconut Cookies

A couple of weeks ago, I tried Pamela's Gluten-Free Lemon Cookies and they were delicious--very lemony, light and crispy.  Perfect with tea.  The children, however weren't digging them. Z3 actually deemed them "the worst cookie [she] ever tasted."  Ah well, more for me!  Anyway, I felt like I could replicate the cookies at home and after a couple of attempts, I think I've got it! My version is grain-free and works well with coconut sugar if you prefer to avoid cane sugar.

Lemon Coconut Cookies

2 cups blanched almond flour
1/2 cup arrowroot flour
1/2 cup organic cane or coconut sugar
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup vegan (palm) shortening (I use this brand)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 tablespoons lemons zest (zest of two lemons)

Preheat oven to 350 degrees.

Cream the shortening and the sugar together.  Mix in almond flour, arrowroot flour, sugar, lemon zest, salt and baking soda.  Add vanilla extract, lemon extract and lemon juice and mix well.

Line a baking sheet with parchment paper. Drop the cookie batter onto the cookie tray, about 2 tablespoons at a time (I use a cookie scoop which makes it very easy). Roll each cookie in your hands to make a neat ball but do not press the cookies down.  Bake for 15 minutes (but start checking them after 12 minutes).  Transfer them to a cooling tray.


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