John Myers
Ingredients for 1 servings:
- 150 g coconut oil
- 150 ml oil, e.g. rapeseed oil
- 100 g corn flour
- 50 g rice flour, finely ground rice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes
gluten-free, vegetarian, vegan
Melt the coconut oil, available cheaply as a no-name product in the supermarket, in a saucepan over low to medium heat. Add the oil. Sift the cornflour and add it to the liquid fats. You can make the rice flour yourself using a good mill or a good blender. Mix everything until smooth using a whisk or hand mixer. Pour the baking release agent into a screw-top jar. Once the mixture has cooled to room temperature, shake well again and place in the refrigerator. You can use the baking release agent to grease baking sheets, baking tins and casserole dishes. Either take a small amount from the jar with a spoon and spread it on with kitchen paper or use a pastry brush to take the desired amount from the jar.
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