MATERIALS AND SUPPLIES
- 2 organic clementines
- 1 cup demerara sugar
- ½ cup cornmeal
- ¼ coconut or sunflower oil
- ½ cup unsweetened coconut flakes
- 1 nutmeg or ½ tsp ground nutmeg
- ½ vanilla bean (optional)
Peel or zest both clementines. If you’re peeling, mince the peel from one and set aside on plate. Place peels from second clementine into oil.
Split vanilla bean, scrape out seeds, and set aside. Place the bean in the oil. Let the peel and bean steep in the oil overnight or longer.
When the oil is ready (it should smell fragrant), grate the nutmeg.
Remove the peels and bean from the oil. Combine remaining dry ingredients and slowly pour in the oil, mixing to desired consistency.