Girl Gone Domestic

I recently received a quart of Tropical Traditions Gold Label Virgin Coconut Oil to review.  At first I was a little skeptical, its not as white as the other virgin coconut oil I had been using and it has a much stronger, maybe slightly fermented flavor.  But after reading through their book Virgin Coconut Oil (which they sent with the oil)  and watching the video, I couldn’t help but feel good about this product.  It is made by families in the Phillipines who pick the coconuts and extract the oil all within 24 hours…amazing!  They also use the traditional method for extracting the oil, it’s not mass produced by machinery.  And it’s USDA certified organic as well.  As I read in their book about the benefits of using virgin coconut oil, I was excited, all the people that have written in with improved health is simply remarkable.  I had read the facts on virgin coconut oil’s affect on health, but to read people’s very own testimonials was fascinating, from repairing digestive disorders to lowering high cholesterol levels.  The book also contains delicious recipes using virgin coconut oil.  And remember, virgin coconut oil can substituted in place of any other fat or oil, it remains solid at temperatures below 76º, making it a perfect sub for shortening, lard or chilled butter.  When melted, use in place of vegetable oil, olive oil and melted butter.

Here is a great low sugar dessert I made using VCO:

Rustic Tart

Ingredients:

1 1/2 cups, plus 1 Tablespoon sprouted, white wheat or unbleached all purpose flour

Pinch of  sea salt

3/4 cup Tropical Traditions Gold Label Coconut Oil

1/3 cup ice water

Filling of your choice

Directions:

In a food processor, pulse 1 1/2 cups of flour with the salt. Add the coconut oil and process until the oil is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured sheet of cling wrap and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On lightly floured sheet of cling wrap, roll out dough into a 16- to 17-inch round about 1/4 inch thick.

Line a large un-rimmed baking sheet with parchment paper. Place dough on prepared baking sheet. Fill with desired filling. Fold the dough over filling in freeform fashion. Refrigerate the unbaked tart until slightly chilled. Brush with slightly beaten egg and sprinkle with sugar.

Preheat oven to 400º. Bake the tart in the center of the oven for 1 hour, or until the filling is cooked and the crust is golden and cooked through.