No additions or substitutions are needed, although when I don't have coconut oil, I've used regular
canola oil and butter and both have worked fine.
Not exact matches
I used melted
butter instead of
canola oil,
and added fresh cranberries, flax seeds
and walnuts.
And when replacing
oil for
butter in recipes such as pancakes, make sure to use a neutral tasting
oil such as
canola or vegetable.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup
canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
What a lovely
and easy recipe, i have your recipe by half
and it tuned out amazing, but is it possible to substitute the
butter with
canola oil or coconut
oil and not adding the egg??
First, I always toast my oats with
butter and canola oil, no matter what recipe I'm making, using Ree Drummond's method from her recipe for granola bars on The Pioneer Woman blog, this added 2T
butter and 1 / 8c of
oil.
And lastly, while I have used melted
butter, you could substitute with corn,
canola, safflower, or even a vegetable
oil.
The reason I say it's not as clean is because it uses
canola oil and some ingredients that aren't very descriptive like the «natural flavor»
and «natural
butter type flavor.»
I substituted
canola oil for the
butter and reduced the amount to about 2T.
Rolled oats, sunflower seeds, sesame seeds, dry roasted peanuts, honey,
canola oil, malted barley, safflower
oil, raisins, corn germ
oil, peanut
butter, dates, soybean
oil, filberts, cashews, vanilla,
and salt.
The next thing is to get rid of inflammatory fatty acids such as processed vegetables oils (corn,
canola, soybean, safflower, peanut, etc)
and eat more good fats such as avocados, coconut fats, grass - fed
butter and olives / olive
oil.
I used Land o Lakes spreadable
butter with
canola oil in place of softened
butter,
and NoEgg egg replacer instead of fresh eggs, since I happened to have these on hand
and not the others.
I avoid processed fats, like margarine or
canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts,
and humanely raised animals (
butter, lard, suet, schmaltz) are a necessary part of the diet,
and lead to feeling full in ways that allow people to cut down on sugar (which is less healthy, as you say).
I used maybe a tea spoon of
canola oil,
and the cauliflower tasked like it was saturated with
butter!!
Ingredients 2 Tb earth balance or non-dairy spread or
butter 2 Tb
canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted
and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
I do not mean to be sanctimonious about ingredients but to compare with the four above, these contain no
butter, but
canola oil, palm
oil, high fructose corn syrup, cornstarch, baking soda, artificial flavor
and a bunch of other stuff.
1/4 c white wine vinegar 3 Tbsp
canola oil 3 Tbsp peanut
butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets
and stems peeled
and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
To begin, melt 1/2 cup of chocolate chips, 2 tablespoons of
butter and 1 1/2 teaspoons of
canola oil in a large heatproof bowl.
I'm allergic to eggs
and dairy, too, so I used cashew milk with a little apple cider vinegar for the buttermilk,
canola oil for the
butter,
and Ener - G egg replacer for the eggs.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted
butter, melted
and cooled slightly 1/4 cup neutral - flavored
oil (I like
canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted
Butter, melted Salt
and ground black pepper to taste Chicken: 2 tablespoons
canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted
Butter
I decided to swap
canola oil for
butter and add chopped peanuts on top.
«Everything we make is all natural, made with things like flour, water,
butter,
canola oil, salt, pepper
and real eggs.
For this recipe I used blended tofu as an egg replacer,
canola oil instead of
butter,
and almond milk instead of cow's milk.
2 tablespoons
canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled
and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled
and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt
and freshly ground black peppers 1/2 cup cilantro, chopped
CLIF Bar: These bars are far from healthy, made up of mostly refined sugars from brown rice syrup (one of the highest on glycemic index of sweeteners)
and processed oat syrup, processed soy (not the same as whole soy), poor quality added processed fats from vegetable glycerin /
canola oil / sunflower
oil,
and saturated fat from cocao
butter.
For my spin on the traditional Creole dish gumbo, I concocted a roux made with whole wheat flour
and canola oil rather than white flour
and butter.
If you don't tolerate / like coconut, swap another milk (almond, soy, etc.) for the coconut milk
and another fat (
canola oil,
butter, etc.) for the coconut
oil.
1 tablespoon
canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons
butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half -
and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon
canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
peanut
butter and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean
oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of:
canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut
butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum],
canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa
butter, cocoa mass, soy lecithin, vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).
The only thing I subbed was a little bit of
canola oil for the shortening,
and instead of letting the chocolate cups harden all the way first I pushed the peanut
butter balls into them so they were more level with the top of the cups.
I liked mine with just a little
butter (well truthfully, the Land O'Lakes spreadable
butter with
canola oil)
and Jesse liked his plain (though of course he said they'd be just that much better with icing, haha).
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups
butter crackers (crushed) Kosher salt
and freshly ground black pepper (to taste)
canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt
and freshly ground black pepper (to taste)
Heat the
canola oil and 1 tablespoon
butter in a large saute pan over medium heat.
to this, add the
canola oil,
butter, onion, garlic, ají amarillo, salt,
and pepper.
Soup 1 tablespoon
canola oil 1 tablespoon
butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or green bell pepper, chopped 1/2 jalapeño pepper, seeded
and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
I used corn flour in place of semolina,
canola oil for sweet
butter and stevia in place of sugar... I don't measure very often so I am not sure how much carrot
and Granny Smith apple I added but I can tell you this... I ate more of them than all four dogs put together which was NOT my intention.
ingredients APPLE CIDER DONUTS 3
and 3/4 cups all - purpose flour (divided, plus more for dusting) 3 cups spiced apple cider 1/2 cup apple sauce 1/3 cup milk 1 tablespoon vanilla extract 1 tablespoon baking powder 1/2 teaspoon baking soda 1
and 1/2 teaspoons Kosher salt 1 tablespoon cinnamon (plus 1 teaspoon, divided) 1/2 teaspoon allspice 1/4 teaspoon freshly grated nutmeg 1 stick unsalted
butter (softened) 1/2 cup light brown sugar (packed) 2 large eggs 1 cup granulated sugar
canola oil (for frying)
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup
canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili
oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup,
and drained 2 tablespoons unsalted
butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
Ingredients: 4 lamb racks (4 chops per rack) 4 t. dijon mustard 3 T.
canola oil salt
and pepper 1/2 c. panko bread crumbs 1 t. chopped Italian parsley 2 T. chopped fresh lavender 1 t. minced garlic 1/8 c. melted
butter
By using aged cheddar as the bold accent on top of the recipe, I was able to cut significantly on the cheese used within the interior of the casserole — in fact, only two ounces were stirred into the easy roux that had been kept light with low - fat milk
and just a skosh of
canola oil (no
butter)!
ingredients FRIED CHICKEN WINGS:
canola oil (for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to garnish) 1 bunch scallions (light green
and white parts only, thinly sliced, to garnish) Kosher salt
and freshly ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame
oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted
butter
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems
and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted
butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt
and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced)
canola oil (for frying) Kosher salt (to taste)
I used powdered buttermilk instead of «the real thing»
and 2 Tbs of
canola oil instead of
butter.
Unrefined coconut
oil (which is solid at room temperature) can add the thickness that
butter would,
and canola oil works in recipes with liquid sugars (think agave) or solid fats, such as groundnuts or chocolates in cakes.
I did add in ~ 2 tbsp of
canola oil to make the
butter more creamy,
and a little more honey because I wanted it to be sweeter.
I made some changes — sneaked in some whole wheat flour, used
butter instead of
canola oil,
and buttermilk instead of soy milk.
ingredients DOUGH: 1 1/3 cups all purpose flour (plus more for dusting) 2 teaspoons Kosher salt 3/4 teaspoon active dry yeast 1/2 teaspoon granulated sugar 1 tablespoon
canola oil (plus more for greasing bowl) 1/3 cup milk (warmed) 1/3 cup water (warmed) CHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted
butter (room temperature, divided) Kosher salt
and freshly ground black pepper (for tasting)
I used low fat /
canola oil butter and fresh peas, added a little proscuitto at the end.
If I were to make it again, I'd up the spices, change
canola oil to
butter,
and double the frosting recipe (it wasn't enough frosting to make the cake look like the photo).