Sentences with phrase «free substitute for butter»

It's a great dairy free substitute for butter as it's so creamy and full of good fats.

And since our cocoa butter is all - natural, it makes a fantastic dairy - free substitute for butter in vegan diets.

For Cooking and Baking: Excellent for cooking up to 350 ° F (177 °C) and makes an excellent dairy - free substitute for butter in baking.

Not exact matches

To make these rolls dairy free, use substitute the butter for a dairy free alternative or oil (I use avocado oil).

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Feel free to substitute regular milk and butter for the coconut oil and coconut milk if you like.

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)

I have been looking for soy free dairy free margarine / butter substitute as well.

If not, definitely feel free to substitute for your favorite nut or seed butter of choice.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

Just want to say that we tried making these dairy - free, by substituting vegan margarine for the butter and then coconut cream (with a tablespoon of coconut oil) for the heavy cream — and it worked well!

For this conversion, well replace those fatty ingredients with substitutes such as evaporated skim milk, fat - free milk, Butter Buds, and a great cheese - like substance made from straining yogurt with a coffee filter.

For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut buttFor a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut buttfor 1/4 cup softened coconut butter.

For a dairy free version, you might try substituting dairy free Smart Balance for the buttFor a dairy free version, you might try substituting dairy free Smart Balance for the buttfor the butter.

Do you have any suggestions for a dairy - free butter substitute?

* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan) for the chocolate shavings on top of the whipped topping and I used powdered peanut butter in the So Delicious Coconut Whip Cream on top to give it a hint Reese's when you take a bite and it's divine.

i love hazelnuts so am excited for that flavor - and i will let you know how they work with a dairy free butter substitute as i am now GF and dairy free (they definitely seem to be triggers for my migraines, sinus issues, etc).

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

This crisp is dairy - free, but you can substitute a stick of butter for the vegetable oil if you'd like.

Feel free to substitute cashew or other nut butter for the peanut butter, and if need be, try the gluten - free version.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I used a blend of flours (by weight)-- wheat, rye and buckwheat and substituted olive oil for the butter for a dairy - free family member.

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

I've had great success in the past substituting extra virgin coconut oil for butter so I was pretty confident it could be a catalyst for fluffy (albeit dairy free) biscuits.

Have a browse through our «Dairy Free» section for other treats — these carob truffles are yummy: http://ourkitchen.fisherpaykel.com/recipe/carob-truffles/ Provided you use a dark, dairy - free chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/ You can always play with recipes too — try using oat or soy milk in place of cow's milk, and substituting oil or margarine for butFree» section for other treats — these carob truffles are yummy: http://ourkitchen.fisherpaykel.com/recipe/carob-truffles/ Provided you use a dark, dairy - free chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/ You can always play with recipes too — try using oat or soy milk in place of cow's milk, and substituting oil or margarine for butfree chocolate then these cookies could be one to try too: http://ourkitchen.fisherpaykel.com/recipe/chocolate-cranberry-and-cinnamon-biscuits/ You can always play with recipes too — try using oat or soy milk in place of cow's milk, and substituting oil or margarine for butter.

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 used Bob's Red Mill 1 - to - 1 gluten free baking flour and powdered Stevia (as I wasn't sure if should buy liquid or powder), plus I substituted avocado oil for the butter, and these turned out great!

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.

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.

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)

-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt

In your description for peanut butter overnight outs, you stated that for gluten free dietary substitute you.

Shepard cautions people that her flour is designed to work on a 1 - to - 1 exchange with wheat flour in «normal» recipes and that substituting her blend in recipes calling for other gluten - free flours might not yield good results since many recipes compensate for the bad taste of the gluten - free flour by adding extra sugar and butter.

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

4 Tablespoons roasted almond butter (may be substitutes with natural peanut butter, or tahini for a nut - free version)

I didn't have all the ingredients so substituted kefir cheese for the butter and gluten free flour mix for the flour.

You can feel free to substitute the bananas or add any of your favorite fruits, and also play around with adding ingredients like peanut butter, medjool dates, or seeds for extra flavor and nutrients.

I've tweaked the classic recipe to make it refined sugar free friendly (unless you count the little bit in the Weetbix) substituting dates in the slice for the usual table sugar and rice malt in the butter icing.

Substitute almond butter for a peanut - free muffin option.

This recipe uses heavy cream and butter but if you prefer a dairy - free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.

ingredients: for the cakes: 113 grams (1 stick, 8 tablespoons) vegan / dairy free butter, softened (can substitute regular butter) 250 grams (1 1/4 cup) sugar 1/4 teaspoon salt 3 eggs 120 grams (1/2 cup) cashew yogurt (can substitute sour cream or yogurt) 180 grams (1 1/2 cups) AP flour 1/8 teaspoon baking soda zest of 1/2 an orange

Feel free to substitute the cashew butter for almond or peanut butter too.

Just scrolled through the comments from part one and was surprised that nobody mentioned soynut butter as a substitute for peanut butter in nut - free classrooms — my daughter actually prefers it, especially the chunky version.

Peanut - free Alternative Substitute a different type of butter (almond, cashew, soy) for peanut butter.

For a nut - free version, substitute raw tahini butter or sunflower seed butter for the cashew buttFor a nut - free version, substitute raw tahini butter or sunflower seed butter for the cashew buttfor the cashew butter.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

For mashed potatoes: you can very easily substitute non-dairy milk for milk or cream in the mashed potatoes, and certified casein - free ghee or other fat for the butter, or try my starch - free cauliflower «mashed potatoes.&raqFor mashed potatoes: you can very easily substitute non-dairy milk for milk or cream in the mashed potatoes, and certified casein - free ghee or other fat for the butter, or try my starch - free cauliflower «mashed potatoes.&raqfor milk or cream in the mashed potatoes, and certified casein - free ghee or other fat for the butter, or try my starch - free cauliflower «mashed potatoes.&raqfor the butter, or try my starch - free cauliflower «mashed potatoes.»

For a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut buttFor a nut free frosting option, substitute the 1/4 cup of almond butter for 1/4 cup softened coconut buttfor 1/4 cup softened coconut butter.

What's more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain - free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.

Feel free to substitute the ingredients for what you have... they just require a combination of dried fruits, oils, nut butters (or we used coconut butter) & seeds (the superfood powders are optional).