Sentences with phrase «earth balance butter sticks»

Hi Adrienne, You could try using Earth Balance Butter Sticks.

Not exact matches

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

Use a dairy - free crunchy cookie crumb (my gluten free graham crackers work great), and Earth Balance buttery sticks in place of the butter, gram for gram.

Unfortunately, she's gluten - free, lactose - free and soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choice.

1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips

2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract

1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest

The only changes I made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2 cups ground oats and 1 cup of a gluten free flour blend.

1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional

Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor).

Alternatively, replace the butter with 1/4 cup Spectrum organic shortening + 1/4 cup Earth Balance Buttery Sticks (for buttery flavor).

3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons

I have made her Swiss Buttercream recipe using 1/2 cup less Earth Balance sticks instead butter and 1/2 cup more shortening.

2 cups white rice flour 1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum

1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

For the «regular vegan butter» I used Earth Balance sticks.

But I think it's worth your while to try replacing the butter with Earth Balance buttery sticks, the milk with unsweetened almond milk, and the cheese with my favorite recipe for meltable vegan mozzarella by Miyoko Schinner.

Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one half...

Dairy - free: I have successfully made this recipe dairy - free by using Earth Balance buttery sticks in place of unsalted butter (just reduce the salt by half) and non-dairy plain yogurt in place of yogurt.

For the butter block (Beurrage) 1/2 pound (2 sticks) Earth Balance 1/4 cup all - purpose flour Dough Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.

So I replaced the butter with Earth Balance Soy Free Buttery Sticks and the milk with 1/3 c. rice milk and 1/3 c. orange juice.

for the buttermilk, add 1 tsp of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

Earth Balance: This vegan butter alternative comes in many forms, but you'll most likely be picking up the baking sticks for the following recipes.

3 sticks Butter, melted and cooled (or 1/2 part Earth Balance Butter, 1/2 part non-hydrogenated shortening) * 2 cups Coconut Sugar 1 cup Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4 cups - 5 cups White Spelt Flour or White Wheat Flour 2 cups sugar - free Semi-Sweet Chocolate Chips or Chunks

1/2 cup butter or non-hydrogenated margarine (such as Earth Balance Buttery Sticks), softened, cut into cubes

I can't remember the last time I bought a stick of butter — not with Earth Balance on the shelves and my love for good quality olive oil.

12 tablespoons cold (1 1/2 sticks) unsalted vegan butter, cut into small pieces (I used Earth Balance coconut butter)

It's super easy to select dairy - free cookie crumbs (like my gluten free graham crackers, which are naturally dairy free), and replace the melted butter with a vegan butter alternative like Earth Balance buttery stick or Melt VeganButter (my favorite).

Dairy - free: In place of butter, try Earth Balance buttery sticks, butter - flavored nonhydrogenated vegetable shortening or virgin coconut oil.

Do not use Earth Balance sticks as substitute for coconut butter... my icing has a «buttery» taste... ugh

Made this totally vegan (Earth Balance «butter sticks», soy milk, and Tofutti «cream cheese»).

Well, Tony, I wouldn't recommend eating a stick of it a day, but Earth Balance sticks work much better than oil for a non-dairy version of a sauce like this that traditionally uses butter.

I made this with one change — using earth balance baking stick instead of butter.

Using a handheld mixer, beat coconut sugar, vanilla and vegan butter (such as earth balance baking sticks) until pale.

I used the Earth Balance stick butter.

I have had some good results replacing large amounts of butter (1 or more cups) with a blend of spectrum non-hydrogenated shortening, earth balance sticks, and extra-virgin coconut oil.

Ingredients & GimmeGlutenFree Method: 1/2 cup melted butter, cooled ~ For Dairy free: Earth Balance Buttery Sticks 2/3 cup firmly packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1 1/3 cups of my Gluten - Free Party Cookie Mix 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt (I use sea salt) 1 cup raisins

1/2 cups good quality cocoa powder 2 1/2 tsp baking powder 1/4 tsp salt 1 1/2 sticks Earth Balance buttery sticks or butter 1 1/2 tsp vanilla 1 1/2 cups sugar 2 large eggs 1 tablespoon vanilla almond milk 2 - 2 1/2 pints Cherry Garcia frozen yogurt

1 packet (or about 1/2 cup) vanilla whey protein powder, included and measured in with 1 1/2 cups of spelt flour (* 8/21/14 update, I'd suggest using sprouted spelt flour, or a gluten free flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4 cup or half a stick of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed butter or coconut oil) 1/2 cup vanilla almond milk 1 egg 3/4 one large apple, grated — skin on 1 cup fresh blueberries

Grate (or cut) your cold or frozen butter or butter substitute (I like Earth Balance Buttery Sticks for a vegan version) into the food processor.

Topping Ingredients: 1 Cup Chopped Pecans 1/2 Cup Brown Sugar 1/4 Cup Brown Rice Flour 1/3 Cup Butter, melted (Again, Earth Balance Vegan Sticks) 1 Cup Small Marshmallows