Sentences with phrase «free earth balance butter»

2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips

I use soy - free Earth Balance butter substitute)

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

Not exact matches

I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).

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.

For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use Earth Balance butter or similar This may seem like alot of steps, but it comes together pretty quickly.

Taken and tailored from Gim me Delicious (rightly named, check out Layla's stuff), I made these dairy free with Earth Balance Butter and if you haven't caught on yet, Earth Balance is my butter on everyButter and if you haven't caught on yet, Earth Balance is my butter on everybutter on everything.

Well... I use Earth Balance Butter (dairy free) and almond milk but if you wanted to use coconut oil / oil or water / broth you could too!

Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1 egg...

for the streusel topping: 1/2 cup all purpose flour 1/2 cup brown sugar 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/4 cup dairy free butter substitute (I use Earth Balance)

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconuButter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconubutter, honey instead of coconut nectar, and olive oil in place of coconut oil.

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.

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

Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...

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 1/2 cups (6 ounces) gluten - free graham cracker crumbs or crushed cookies of choice 1/2 teaspoon cinnamon, optional 6 tablespoons unsalted butter or Earth Balance or dairy - free shortening of choice, melted

I read through Kim's recipe and it called for melting your favorite type of butter, mine being Earth Balance soy free version.

We had to make it dairy - free by using Tofutti cream cheese and Earth Balance for the butter.

Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.

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

4 tablespoons Earth Balance dairy - free butter or coconut oil (coconut oil will result in crunchier treat with a hint of coconut flavor)

The recipe calls for butter, but you could easily use a dairy - free margarine like Earth Balance, or substitute oil as the recipe states.

I served it with green beans with a little butter (Earth Balance soy free) and lemon squeezed on top.

Make these waffles completely dairy - free by using Vegan Earth Balance Butter in the waffles and the cinnamon swirl.

-- Earth Balance makes a non - dairy / soy free spread too (nothing like butter, but it does the trick!).

I also had to make sure I was stocked up on Daiya Cheese, Earth Balance Butter Substitute, gluten free pasta elbows and the gluten free flour.

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.

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.

I made a simple crust using honey - free graham cracker crumbs and Earth Balance butter spread, but followed your recipe for the filling, adding in swirls of vegan friendly dark chocolate.

Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink

If you need it to be dairy - free, try using Earth Balance as a substitute for the butter, but the texture and taste will not be as rich as with butter.

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

Earth Balance, known for their dairy - free vegan butter substitutes, has created a soy - free version of their buttery spread.

2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)

Pretzel Crust Base: 1 Cup Gluten Free Pretzels (or regular pretzels) 1/2 Cup Gluten free Oats (or regular oats) 1/4 Cup Coconut Sugar 2 Tablespoons Vanilla Protein Powder 1/2 Cup Earth Balance Butter, very softened 1/2 teaspoon Natural Butter ExtFree Pretzels (or regular pretzels) 1/2 Cup Gluten free Oats (or regular oats) 1/4 Cup Coconut Sugar 2 Tablespoons Vanilla Protein Powder 1/2 Cup Earth Balance Butter, very softened 1/2 teaspoon Natural Butter Extfree Oats (or regular oats) 1/4 Cup Coconut Sugar 2 Tablespoons Vanilla Protein Powder 1/2 Cup Earth Balance Butter, very softened 1/2 teaspoon Natural Butter Extract

I used Namaste Perfect Flour Blend and Earth Balance dairy - free «butter.»

Cookie dough option 2: 4 1/2 — 5 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 4 3/4 teaspoon baking powder 1 cup vegan butter (we use Earth Balance) 1 cup sugar (evaporated cane juice) 1 cup water 2 teaspoons vanilla extract 2 1/2 teaspoons xanthan gum

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).

2/3 cup Organic Butter or Earth Balance Butter 3 Tablespoons Cream Cheese or Dairy - Free Cream Cheese 3/4 cup Powdered Whole Earth Sweetener * 3 Tablespoons Coconut Flour 1 1/2 teaspoons Vanilla Stevia Extract, to taste 1/4 teaspoon Rose Water (optional) Beet Juice, Natural Food Coloring

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

I also turned them into dairy - free brownies by using Earth Balance butter alternative and they were awesome.

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 raifree: 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 raiFree Party Cookie Mix 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt (I use sea salt) 1 cup raisins

No soynut butter of sunflower see butter options here but you can find these items: Daiya, Daiya pizza, Veganaise, Just Mayo, Earth Balance Cheesy Puffs, Dairy free milks, Follow Your Heart, Everything is also Cert Organic etc..

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

-- grease the baking dish with butter or Earth Balance soy free «butter».

It is super yummy when thickly sliced and topped with butter, «buttery spread» (i.e. Earth Balance Soy Free, which I have not had since we arrived in Germany and I soooooo miss it), softened coconut butter, cream cheese, or your favorite nut butter.

Feel free to swap the butter for coconut oil, vegan buttery spread (like Earth Balance), or ghee.

1/4 cup Butter, melted (for dairy - free, use Earth Balance buttery spread or try making your own dairy - free, corn - free, soy - free bButter, melted (for dairy - free, use Earth Balance buttery spread or try making your own dairy - free, corn - free, soy - free butterbutter)

I followed the direction exactly except I used half Earth balance soy - free butter, and half coconut oil.