can i mix coconut oil and almond oil

HOW TO MAKE HEALTHY FRUIT PIZZA

Discover how to make an irresistibly healthy fruit pizza! This dessert pizza features a gluten-free oat crust, creamy coconut yogurt, and a vibrant layer of fresh, juicy fruits. Perfect for dessert, breakfast, or a kid-friendly snack, this nutritious treat takes only 20 minutes to prepare.

INGREDIENTS

Fruit Pizza Crust

  • 1 cup (100 g / 3.5 oz) gluten-free quick oats
  • 1/3 cup + 1 tbsp (100 g / 3.5 oz) applesauce
  • 2 tbsp melted coconut oil

Dessert Pizza Topping

  • 2–3 tbsp coconut yogurt
  • 1 apricot
  • 1/2 cup (50 g / 1.8 oz) blueberries
  • 1/2 cup (50 g / 1.8 oz) raspberries
  • 1/2 cup (50 g / 1.8 oz) grapes
  • 1 tsp warmed almond butter

INSTRUCTIONS

  • Preheat the Oven: Set your oven to 350°F / 175°C / gas mark 4. Line a baking sheet with parchment paper.
    • Tip: Trace a plate outline on the parchment to help shape your crust.
  • Make the Crust: In a large bowl, combine the oats, melted coconut oil, and applesauce. Stir until well mixed.
  • Shape and Bake: Spread the mixture onto the lined baking sheet, forming a 9-inch (22 cm) circle. Bake for 10-12 minutes, then let it cool for about 5 minutes.
    • Tip: Avoid baking longer than 12 minutes to keep the crust soft.
  • Prepare the Toppings: While the crust bakes, rinse and pat dry all fruit. Slice larger fruits like apricots, and halve smaller ones like grapes.
    • Tip: Pat fruits dry well to prevent the crust from becoming soggy.
  • Assemble the Pizza: Spread 2-3 tablespoons of coconut yogurt over the crust. Arrange the fruits on top as desired.
  • Add Almond Butter Drizzle: Microwave almond butter for 30 seconds, then drizzle over the fruit pizza.

NOTES

  • Preventing Sogginess & Assembling Ahead: Make the crust ahead if you like, but it’s best to add the yogurt and fruit just before serving to keep the pizza fresh. If left assembled, the pizza may soften over time.
  • Storage:
    • The baked crust keeps in the fridge for up to a week.
    • Once assembled, it’s best eaten within 2 days. Store leftovers in the refrigerator.
  • Freezing Option: The crust can be frozen for 1–2 months. Keep the toppings fresh by assembling just before serving. Since this fruit pizza comes together quickly, it’s convenient to prepare fresh, even when you’re pressed for time.

SLICE AND BAKE COOKIES – MADE 6 WAYS

These versatile slice-and-bake cookies offer endless flavor options! Using a simple gluten-free sugar cookie dough as a base, you can add nearly any mix-ins you like. Soft in the center with a light crisp on the edges, they hold their shape beautifully. Made with an almond flour dough, they’re naturally dairy-free and the ideal quick and easy treat for Christmas!

WHY YOU’LL LOVE THESE SLICE-AND-BAKE COOKIES

  • Naturally gluten-free, dairy-free, and paleo-friendly
  • Made with a straightforward almond flour dough
  • Soft and chewy with perfectly crisp edges
  • Easy to customize with your favorite mix-ins
  • Kid-friendly and fun to make together
  • Perfect for holiday gifting
  • Ship well once baked

INGREDIENTS

Base Cookie Dough

  • 1 egg
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Flavor Variations

Double Chocolate Chip

  • 1 tablespoon cacao powder
  • ½ cup mini chocolate chips
  • Sea salt flakes for topping (optional)

Dark Chocolate Dipped Orange Zest

  • 1 tablespoon orange juice
  • ½ tablespoon orange zest, plus extra for topping
  • 1 tablespoon almond flour
  • ½ cup dark chocolate, melted (for topping, optional)

Cinnamon Sugar Pecan

  • 2 teaspoons cinnamon (1 teaspoon for dough, 1 teaspoon for coating)
  • ½ cup finely chopped pecans
  • 1 tablespoon coconut sugar (for coating)

White Chocolate Macadamia Nut

  • ½ cup finely chopped white chocolate chips
  • ½ cup finely chopped macadamia nuts

Dark Chocolate & Pistachio

  • ½ cup finely chopped dark chocolate, plus more for drizzling
  • ½ cup finely chopped pistachios
  • Sea salt flakes for topping (optional)

White Chocolate Dipped Candy Cane Swirl

  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Cane sugar for rolling (optional)
  • ½ cup melted white chocolate (for topping, optional)
  • Crushed candy canes for topping (optional)

INSTRUCTIONS

  • Prepare the Dough Base: In a mixing bowl, beat together the egg, maple syrup, melted coconut oil, vanilla extract, and any other wet ingredients specific to your chosen flavor. Use a hand or stand mixer, or a sturdy whisk.
  • For Candy Cane Swirl Flavor: Skip adding the food coloring until the dough is fully mixed.
  • Incorporate Dry Ingredients: Gradually add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredients specific to your flavor. Continue mixing until a ball of dough forms.
  • Color the Candy Cane Swirl Dough (If Making): For the Candy Cane Swirl, split the dough in half and add the red food coloring to one half. Set aside the plain half.
  • Add Mix-ins: Fold in any mix-ins (like nuts, chocolate, spices, etc.) for your chosen flavor. Mix just enough to distribute them throughout the dough.
  • Knead and Shape: Transfer the dough to a flat surface with a piece of parchment paper and a little tapioca flour. Knead a few times to evenly incorporate the mix-ins. Shape the dough into a log, approximately 10–12 inches long, depending on how many cookies you want.
  • For Candy Cane Swirl Flavor: Roll the red-colored dough to about 10×20 inches on parchment paper, then roll out the plain dough separately to the same size. Layer the plain dough over the red dough, press lightly, and trim the edges. Roll from the shorter end into a log shape.
  • Flavor-Specific Coatings:
    • For Cinnamon Sugar Pecan: Mix the remaining teaspoon of cinnamon with coconut sugar and roll the log in this mixture.
    • For Candy Cane Swirl: Sprinkle cane sugar on the log and roll it to coat (optional).
  • Chill the Dough: Wrap the log in plastic wrap and refrigerate for at least an hour to firm up.
  • Slice and Bake: Preheat the oven to 350°F (175°C). Slice the log into 1-inch thick cookies with a sharp knife, keeping the dough chilled for clean cuts. Arrange cookies on a parchment-lined baking sheet, spacing them at least 1 inch apart. Bake for 8–10 minutes or until the edges turn golden and crispy.
  • Cool and Decorate (Optional): Let cookies cool completely before adding decorations:
    • Double Chocolate Chip: Sprinkle with sea salt flakes.
    • Dark Chocolate Dipped Orange Zest: Dip half of each cookie in melted dark chocolate and sprinkle with extra orange zest.
    • Dark Chocolate & Pistachio: Drizzle melted dark chocolate over each cookie and top with sea salt.
    • White Chocolate Dipped Candy Cane Swirl: Dip each cookie halfway in melted white chocolate and sprinkle with crushed candy canes.