orange and ginger dressing

makes 185 ml (6 fl oz/¾ cup)

60 ml (2 fl oz/¼ cup) coconut oil (see note)

1 tablespoon finely grated orange zest

60 ml (2 fl oz/¼ cup) freshly squeezed orange juice

2 tablespoons shoyu (Japanese soy sauce)

1 garlic clove, crushed

2 teaspoons finely grated fresh ginger

1 tablespoon xylitol (see note)

Put all of the ingredients into a blender and blend until well combined and smooth.

Any leftover dressing can be stored in an airtight container in the refrigerator for up to 2 days.