We Made an Apron (and it's charitable)

With all the time we are spending at home, and especially in the kitchen, our new KOKKUR Apron is an indispensable essential for the great indoors. Cut from our signature metallic GeoJacquard with crisscross straps and a kangaroo front pocket. Water-repellent, machine washable, and perfect for all manner of household tasks, from cooking and cleaning, to crafting and DIY projects. Everything we create has a story behind it. Case in point: our Kokkur Apron, which Design Director Linda Lundström first began making in the early days of her Lundström brand, over 30 years ago. Good design stands the test of time.

Click below to watch Linda share how this essential style came to be.

Giving Back
With every purchase, we'll donate 15% to The Canadian Native Centre, which is working to provide meal services to homeless and at-risk Indigenous communities who need assistance during the Covid-19 outbreak. 

Here is the KOKKUR Apron on co-founder Sophie, who has been sheltering in place and getting creative in her Dublin kitchen. Her go-to quarantine snack? Spicy Sweet Potato Hummus.

Here it is on co-founder Mosha, who has locked down in LA and has used the time to flex her baking muscle. Get cooking with her tasty cake recipe below.

SHOP THE KOKKUR APRON

“CAMPARI & CITRUS OLIVE OIL CAKE

By Mosha Lundström Halbert

 

INGREDIENTS
• 2 cups almond flour or meal
• 1 teaspoon cardamom or whatever feels right 
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• Zest from 2 lemons
• Zest from 2 orange (blood oranges are fab)
• 1 cup granulated sugar alternative such as monk fruit sugar
• 2 large eggs
• 1-1.5 cups olive oil
• ½ cup buttermilk, coconut milk, yogurt, whatever you want 
• ¼ cup Campari (optional)

METHOD
• Preheat oven to 350°F. Coat a loaf pan with nonstick spray or olive oil or parchment paper.
• Whisk almond flour, baking powder, baking soda, cardamom, and salt in a medium bowl.
• Zest orange and lemon and combine with granulated sugar in a large bowl, massage zest with monk fruit sugar to release essential oils. Add eggs and whisk to blend.
• Whisk in oil, milk, and Campari. Whisk in dry ingredients until batter is smooth. Scrape into prepared pan; smooth top.
• Bake until golden brown and a tester inserted into the centre of the cake comes out clean, 50 minutes. 

* We love to see what you’re creating in your Kokkur Apron. Tag us @thermakota”