Maryann’s Moisturizing Body Butter
I’ve created this body butter especially for dry skin…it nourishes the skin with natural moisturizers and antibacterial properties, such as hemp oil and honey.
3 Tablespoons Coconut Oil (or Butter)
1 Tablespoon Beeswax
1 Tablespoon Honey
1 Tablespoon Avocado Oil
1 Tablespoon Castor Oil
1 Tablespoon Hemp Oil
10 (or more) Drops Essential Oil of your choice
- MELT COCONUT OIL (or Butter) together with BEESWAX:
Prepare a double broiler, or create a makeshift one by filling a large pot with a few inches of water and setting a smaller pot inside. Heat the boiler over medium high heat, until the water starts to simmer. Place the Coconut oil and beeswax in the smaller pot. Stir until the mixture melts. Keep stirring for about 15 minutes. It’s important that you melt this slowly taking care that it does not burn.
- ADDING the HONEY and the remainder of your OILS:
Stir constantly as you add your Honey, Avocado Oil, Castor Oil and Hemp Oil. Keep stirring until everything is completely incorporated.
- COOL & ADD the ESSENTIAL OIL:
Allow the mixture to cool for about 10 minutes then stir in 10 to 15 drops of your favorite Essential Oil(s).
Scoop the mixture into a jar with wide mouth…and ENJOY!
This body butter should be fine stored at room temp….as long as it doesn’t get too warm. Keeping it in the refrigerator will prolong its shelf life…and feel nice & cool when you apply it.
Makes about 20 (3-inch) biscuits
|2 1/2*||cups||Bob’s Red Mill Garbanzo & Fava Flour (OR 1 1/4 cup garbanzo/chickpea flour and 1 1/4 cup fava bean flour)|
|1/2||cup||homemade or low fat, low sodium chicken broth|
*Be warned that you’ll need plenty of extra flour for dusting the countertop, rolling pin, cookie cutter, and pretty much anything else that is going to come in contact with the dough. You will also use some for dusting the biscuits.
- Preheat the oven to 350°F.
- Place the flour in a bowl. Add the chicken broth and egg, and stir to combine.
- Use your hands to press the mixture together until it forms a smooth, homogenous ball of dough.
- Dust the countertop very generously with flour. Dust the dough with a little extra flour before rolling it out into a sheet about 1/4-inch thick.
- Use your desired cookie cutter to cut the dough into pieces. (If needed, dip the cookie cutter in flour to help keep the dough from sticking to it.) Arrange the biscuits on a baking sheet lined with parchment paper.
- Bake for 8 minutes. Remove from the oven, flip each biscuit over, then return to the oven to continue baking until the treats are firm to the touch and baked through, about 8 minutes more.
*These treats should be stored in an airtight container inside the refrigerator.