Cooking, roasting & baking

Our coconut oil cuisine can replace butter, margarine and other oils in many recipes, sweet or savoury. Its neutral flavour is versatile and can be used in baking, roasting, frying and sautéing without interfering with the other flavours in the dish.

For your family

Our Coconut Oil is great for the whole family. Whether you are using it in your daily cooking, as a moisturiser, a baby massage oil or even as a natural mouthwash! The whole family can benefit from coconut oil and its wonderful variety of uses.

Skin & Beauty

Coconut oil also works well as a natural and soothing makeup remover, lip balm, moisturiser & hair serum (including on beards and moustaches!) - free from chemicals, colours and additives. Skin is our largest organ - why put something on your skin that you wouldn't put in your body

For your furry friends

Coconut oil is great for pets too. Add it to their food or comb it through their hair for a silky smooth, healthy and clean coat.

Baked Polenta Chips

Ingredients:

Polenta Chips:

1 1/2 cups Biona Organic Polenta

3 cups organic vegetable stock

2 tablespoons Biona Coconut Oil Cuisine

1/2 teaspoon paprika

1 teaspoon dried parsley

1 teaspoon dried mixed herbs

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Biona Organic Coconut Sugar

Salt/Pepper to taste

Garlic Parsley Aioli:

Biona Organic Egg Free Mayo

1 tbsp chopped fresh parsley

1/2 tsp salt

2 garlic cloves

Method:

In a large pot, bring vegetable stock to a boil with Coconut Oil Cuisine, paprika, dried parsley, dried mixed herbs, garlic powder, onion powder and sugar.

Once it comes to a boil, gradually stream polenta in whilst whisking. Continue whisking until you end up with a very thick mass of polenta. At this point of time you can taste and season to your liking.

Pour cooked polenta into a 8x8 inch, plastic wrap lined baking pan, or any other dish you have around the kitchen. Smoothen surface and leave to set for an hour or until polenta is cold and firmed up.

Preheat oven to 190 degrees celsius. Line a baking sheet with nonstick baking paper and brush lightly with a very very thin layer of oil.

Turn your polenta "block" out onto a cutting board and cut into fry-like shapes. Place polenta on a prepared baking tray in a single layer without pieces touching each other. Bake for 30 minutes and then flip over and bake for another 10 minutes or so.

Remove from oven, sprinkle with sea salt if you desire.

For Aioli, blend ingredients together in a blender to taste and serve!

Stuffed Butternut Squash

Ingredients:

1 butternut squash (1.2kg)

3 tbsp Biona Coconut Oil Cuisine

1 red onion

1 clove of garlic

30g spinach, finely chopped

10 Biona Organic Sun-Dried Tomatoes

75g roasted cherry tomatoes

75g Biona Organic Brown Basmati Rice

75g Biona Organic Dried Cranberries

1 pack Biona Organic Feta

Method:

Preheat the oven to 180°C.

Wash the butternut squash, cut it in half lengthways, then remove and reserve the seeds.

Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the butternut squash.

Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tbsp of coconut oil cuisine.

Peel, finely chop and add the onion and garlic, stirring regularly and adding the spinach and tomatoes.

Stir into the pan with the rice and cranberries.

Fry for 10 minutes, or until softened.

Pack the mixture tightly into the gully in the two butternut squash halves, then press the halves firmly back together.

Rub the skin of the butternut squash with a little coconut oil cuisine, salt and pepper.

Wrap the butternut squash in tin foil and place in the oven.

Bake for around 2 hours, or until soft and cooked through.

Coconut, Passionfruit and Berry Frosted Polenta Cake

Ingredients:

Cake:

1/2 cup Biona Coconut Oil Cuisine

1/3 cup Biona Coconut Sugar

4 tbsp Biona Brown Rice Syrup

2 whole eggs

1/2 cup ground almonds

1/2 cup Biona Polenta

1 cup Amisa Brown Rice Flour

1 tsp baking powder

1/3 tsp bicarb

1 tsp vanilla bean powder

Frosting:

2/3 cup cashew nuts

1/2 cup Biona Coconut Milk

3 tbsp Biona Agave Syrup

Fresh berries and 1 passion fruit to decorate

Method:

Preheat your oven to 180c and line a cake tin with baking paper.

To make the cake batter, add the coconut sugar, coconut oil and sweetener into a food processor and blend to cream all of the ingredients together.

Next, crack in the eggs and blend again until well combined.

Now add in all of the dry ingredients and blend until everything is completely mixed and you're left with a really smooth batter.

Pour this into your cake tin and smooth over the surface. Bake in the oven for around 30 minutes and then cover with some foil and bake for a further 8 minutes. You'll know when the cake is ready, when you can pierce it with a skewer and it comes out clean.

Transfer the cake onto a wire rack to cool.

For the coconut frosting, in a high speed blender, mix together the coconut milk, cashew nuts and sweetener until really smooth and creamy.

Pour the frosting over the cake and garnish with lots of fresh berries and the passionfruit seeds.

Vegan Berry, Chocolate Frosted Cupcakes

Ingredients:

2/3 cup Biona Coconut Sugar

5 tbsp Biona Coconut Oil Cuisine

2 tbsp Biona Brown Rice Syrup

8g flax with 1 tbsp water

3 tbsp cacao powder

1 cup Amisa Brown Rice Flour

Pinch of sea salt

1 tsp baking powder

1/3 tsp bicarb

1/3 cup almond milk

Frosting:

1 cup frozen raspberries

3 tbsp Biona Coconut Milk

2 tbsp Biona Coconut Oil Cuisine

Method:

Preheat your oven to 180c and line a tray with cupcake cases.

Mix together the flaxseed and water and set aside to thicken.

In a food processor, cream together the coconut oil, coconut sugar and rice syrup until well combined. Add in the flaxseed mixture and blend again.

Now, sift in all of the dry ingredients and blend everything together. Pour in the almond milk and continue to mix, so that you're left with a nice smooth cake mixture.

Divide the mixture between your cupcake cases and bake these in the oven for 18-20 minutes, then transfer them to a wire rack and allow to cool

To make the berry frosting, in a food processor, blend together the berries, coconut oil, coconut milk and rice syrup. Once your frosting is nice and smooth, pop this into the freezer for about an hour to allow it to thicken slightly.

Top each of the cakes with some of the frosting and decorate with some grated chocolate and fresh raspberries if you wish.