DIY Natural Homemade Sunscreen

DIY Natural Homemade Sunscreen

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DIY Natural Homemade Sunscreen
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients, except zinc oxide, in a pint sized or larger glass jar. You can even reuse a glass jar from pickles, olives, or other foods.
  2. Fill a medium saucepan with a couple inches of water and place over medium heat.
  3. Put a lid on the jar loosely and place in the saucepan.
  4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar you will use for storage.
  5. Small mason jars (pint size) are great for this as it will not pump well in a lotion pump!
  6. Stir a few times as it cools to make sure zinc oxide is incorporated.
  7. Use as you would regular sunscreen. Best if used within six months.
Recipe Notes
  • This sunscreen is somewhat, but not completely, waterproof. And, as with most sunscreen, it will need to be reapplied after sweating or swimming.
  • Make sure not to inhale the Zinc Oxide- use a mask if necessary!
  • This recipe has an SPF of about 15, though adding more Zinc Oxide will increase the SPF.
  • You may add a bit of beeswax to make thicker sunscreen.
  • I recommend a few drops of either vanilla extract or lavender essential oil for fragrance.
  • Store in a cool, dry place or in the fridge.
  • And, as always, check with your doctor or dermatologist before using any new products.
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Designer Dippers – A Healthier Cracker

Designer Dippers – A Healthier Cracker

These gluten-free rosemary crackers are delicious and great for dipping or topping with veggies.

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Designer Dippers – A Healthier Cracker
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the egg and the olive oil together.
  3. Stir in the remaining ingredients and mix well, giving it a few kneads.
  4. Turn the mixture out onto a sheet of parchment paper and flatten it a bit.
  5. Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
  6. Remove the top sheet of parchment and cut into 1-inch squares with a sharp knife.
  7. Transfer the squares (with the bottom sheet of parchment still there) to a sheet pan and bake for 15-20 minutes, checking occasionally.
Recipe Notes

The outside crackers might be done sooner than the center crackers; if so, just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Continue baking the remaining crackers until they are just barely golden in color. Store in an airtight container.

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