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Carrington Farms Coconut Oil Cooking Spray Gluten Free -- 5 oz

Carrington Farms Coconut Oil Cooking Spray Gluten Free
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Carrington Farms Coconut Oil Cooking Spray Gluten Free -- 5 oz

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Carrington Farms Coconut Oil Cooking Spray Gluten Free Description

  • Expeller Pressed
  • No Soy
  • Easy To Use
  • Gluten Free
  • Perfect for Medium-High Heat Cooking

It's Easy to Cook with Goodness

This zero-calorie cooking spray works wonders with both sweet and savory recipes: baked goods, casserols, sautéed veggies, eggs and more. It is made with organic refined coconut oil - so spray away!


Coat pans and dishes for easy, non-stick cooking and a quick clean-up. This expeller-pressed coconut oil cooking spray is a great alternative to traditional cooking sprays.


Shake well before using. Hold can approximately 8 inches from unheated cooking surface and spray. May solidify in colder temperatures. If nozzle or actuator becomes clogged, simply run under warm water to clear.
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 0.25 g
Servings per Container: 464
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Other Ingredients: Organic refined coconut oil, natural flavors and propellant (non chlorofluorocarbon).
Contains: Tree Nuts (Coconut).

Flammable. Do not spray into or near open flame. Never spray directly into oven. Remove broiler pans from oven before spraying. Never leave can on stove or near source of heat. Do not puncture or incinerate. Exposure to high temperatures may cause bursting. Avoid spraying in eyes,. Use only as directed. Intentional misuse by deliberately concentrating or inhaling the contents can be harmful or fatal. Store below 120° F.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gluten-Free Mini Cranberry-Walnut Tarts

We all love cranberry sauce—even the canned stuff! A staple for pairing with savory dishes during the holidays, you probably have one or two left in your pantry.

Use the extra can to make delicious, ready-to-use filling for your next homemade dessert! Try this recipe, which combines oats and toasted walnuts to make press-in tart crusts, using mini muffin pans. You can bake the crusts ahead of time and spoon in a dollop of cranberry sauce before serving. Dress it up with whipped cream, a sprinkle of chopped crystalized ginger or a drizzle of melted chocolate. Serve with a cup of hot cocoa or your favorite cozy warm beverage. 

Homemade Gluten-Free Cranberry Walnut Tart |

Makes 12

1 cup Vitacost Organic Walnut Halves
1/4 cup Vitacost Gluten-Free Rolled Oats
1/4 cup Vitacost Brown Rice Flour
Pinch salt
1/2 tsp. cinnamon, ground
4 Tbsp. butter, unsalted, room temperature, cut into small pieces
2 Tbsp. maple syrup
3/4 cup whole-berry cranberry sauce
1 Tbsp. crystalized ginger, chopped into small pieces


1. Preheat oven to 350 degrees F. Lightly coat mini muffin tin wells with coconut oil spray.

2. Warm small, heavy-bottomed sauté pan over medium heat (can be cast iron). Add walnuts and toast for 5-7 minutes, stirring occasionally to prevent burning, until lightly browned and fragrant.

3. In food processor, pulse walnuts, oats, brown rice flour, salt and cinnamon until coarsely ground. Add butter and maple syrup. Pulse until mixture is slightly sticky.

4. Divide dough into 12 golf-ball-sized pieces. Place 1 ball of dough into each muffin well. Using fingers, press dough into tart shape, leaving a large indent in the middle.

5. Chill tart crusts in refrigerator for 15 minutes.

6. Bake tart crusts for 15-20 minutes until firm and lightly browned. Remove from oven and cool to room temperature.

7. Gently remove crusts and set aside until ready to fill. Fill each crust with cranberry sauce and top with a sprinkle of chopped crystalized ginger. Arrange on platter and garnish with fresh seasonal fruit if desired.


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