Month: October 2017

Stop the Stink


Mr Scraps and I ditched store-brought deodorant a while ago after I developed a rash using a popular brand roll on . Mr Scraps had issues with a few popular brands too, and after  reading some scientific papers linking some of the ingredients in popular brand name deodorants and antiperspirants with cancers and dementia we were both keen to find a natural alternative.

It took a bit of experimenting but we’ve found a few recipes that really work, cost next to nix to make and best of all don’t contain any nasty chemicals.

I make up two versions because Mr Scraps found my version (which uses baking soda) irritated his skin quite badly. Plus he likes his to have a “man stink” while I prefer a citrus scent.

Ms Scraps Homemade  Deodorant


1/4 cup baking soda

1/4 cup arrowroot flour or cornstarch

1/4 cup coconut oil

1 tablespoon shea butter (optional)

5 grams beeswax (optional)

10 drops essential oil ( I like tea tree or lemon but use whatever you like, or you can leave this out for a fragrance free version ).

A jar, tin or other container that will hold a smidgen over half a cup of liquid.

To make:  Melt the coconut oil, beeswax and shea butter in a heatproof bowl. You can do this in the microwave or place the bowl over a saucepan of water on the stovetop.

Add the other ingredients stirring until you get a smooth runny paste.

Pour into your jar and leave to set.

To used just scoop out a pea sized amount (you could use a spoon but I just use my fingers) and rub under your armpits.

Mr Scraps B.S. Free Man Stink

Mr Scraps Homemade Stink Stopper. He loves the recycled hair wax container we put it in!

For baking soda free version simply replace the baking soda for either diatomaceous earth or benotite clay. Mr Scraps likes sandalwood oil or frankensence oil for fragrance.

In really hot weather it might go a little liquidy so make sure you use a leak proof container if you’re travelling. The beeswax does stop this a bit.

If it’s really cold it’ll go hard. I just scrap some off the top. It melts from your bodysuit once you rub it on.

Miss T’s Flatbread 

We love bread in the Scrap House. Especially Miss T. Our local bakery makes some great loaves that we can pick up in our calico bread bag to avoid the plastic wrap but  they don’t sell flatbread.  

Flatbread is great for wraps, as a pizza base, to accompany curries, chilli and the like or as Miss T prefers them…warm and soft straight from the pan.

You can get all fancy with them adding herbs, Cheese, spices etc but your basic flatbread only takes two ingredients – flour and water, plus a little oil for frying.

Miss Ts Flatbread 

(Makes 2 large or 4 medium/small flatbread. To make more just double or triple quantities) 

1 cup Plain Flour

1/3 cup water

Olive oil (or your preferred oil) for frying. 

Mix the flour and water into a pliable dough, kneading until smooth.  Set aside in a covered bowl on the bench to rest for approximately 30mins.

Divide the dough into 4 (small/medium sized flatbread)  or 2 (for large flatbread)  and roll out thin on a floured board. A round shape is good because it will fit in the frypan nicely but it doesn’t really matter what shape they come out.

Heat about a tablespoon of oil in a frying over a high heat and fry off the flatbread for about a minute each side until it puffs up a little and begins to look a bit golden in colour. 

Serve immediately or once cool pop them in an airtight container to use later ( They last few days). They freeze well too. I pop them in the freezer with a layer of paper between them so I can just grab one off the top as needed. 

Variations: Replace the water with plain yoghurt. This is great for pizza bases.

If you’re going to store them a while add  1/4 teaspoon of salt to the dough.

Flatbread that is starting to dry out can be cut into shapes, sprinkled with a little oil and seasoning of your choice and crisped in a slow oven to make “chips”.  Great as a snack on they’re own or with dip.

We use plain wheat flour or wholemeal flour, but you can use any flour you like. Some flours may require more or less liquid so add water slowly until you get a soft pliable (but not sticky) dough.

Miss T’s Muffins 

Most days it’s  hard to convince Miss T (the Threenager with attitude) to eat anything besides chicken or peanut butter sandwiches and the occasional banana.  We tried everything we could think of to coax her into trying new things but, like most pre-schoolers, she’s stubborn. So we got a bit sneaky. She likes to “make” stuff and decorate things, so we’ve been letting her get creative in the kitchen (with parental supervision of course). These muffins have turned out to be a massive hit. She does most of the measuring and mixing, we just melt the butter for her and take them in and out of the oven. Today they were blueberry but you can substitute just about anything (grated carrot with a pinch of cinnamon went down well last week).

Miss Ts Muffins 

2 cups flour

2 teaspoons baking powder

125 grams melted butter

2 eggs lightly beaten 

1 cup milk (any kind )

1/3 cup rice malt syrup (or sweetener of choice).

1 cup blueberries (or whatever – choc chips, grated carrot, rasp etc).

Preheat your oven to 180 C and grease a 12 cup muffin tin or line with papers.

Mix all ingredients except fruit in a bowl with a wooden spoon until fairly smooth. 

Gently stir through the fruit and divide mix evenly into muffin tin.

Bake approximately 15 mins or until slightly golden on top and muffins  spring back when lightly pressed with your finger.

Cool and enjoy.

This mix can also be divided into about 24 mini muffins (just reduce cooking time to about 8 minutes)  or as one “big cake” (needs about 10 mins extra oven time).