The purpose of this study is not to show that mineral oil is better, but to emphasize
that rapeseed oil needs to be improved to make it a more viable and truly greener choice.
Not exact matches
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used
rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might
need 1 or 2 extra tablespoons of milk if your tahini is very thick.
To help this one foam like real milk for lattes and cortados, Oatly fortifies the beverage with
rapeseed oil, which adds fat without the
need for stabilizers.
Also, the
rapeseed oil has more corrosive qualities than the mineral
oil, and more hydraulic components
need replacing during the life of a machine running on
rapeseed oil than one running on mineral
oil.»