Sentences with phrase «of dairy free margarine»

Depending on the type of chocolate you use (particularly with dairy free chocolate), you may need to add a little bit of dairy free margarine (or butter) to the melted chips — you want the chocolate to flow easily when warmed to about 89 degrees, but still able to set when at room temperature.

Not exact matches

If you require a dairy free dough, simply use all shortening or non-dairy margarine (instead of butter and shortening).

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

A: Replacing the shortening or dairy - free margarine with an equal amount of butter in this recipe by Diane Kittle is not a problem.

Place the 6 tablespoons of dairy - free margarine, 2 tablespoons of gluten - free peanut butter and the bittersweet chocolate in a microwave - safe bowl.

Not only is it free of dairy and soy, which is great for us, it doesn't have all the other additives and artificial ingredients other substitute margarines do!

I needed this to be completely dairy - free, so I used unsalted margarine in place of the butter and whipped topping instead of heavy cream (people have also suggested nondairy creamer or coconut cream, but I didn't have any handy!)

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!

Alisa's WW Pancake Topping: I sautéed 1 small apple in 1 teaspoon of earth balanace dairy - free / soy - free margarine, and added 1/4 teaspoon ground cinnamon (could use just 1/4 t).

For Soy - Free: Remember that dairy - free margarine often contains soy, but you have a couple of optiFree: Remember that dairy - free margarine often contains soy, but you have a couple of optifree margarine often contains soy, but you have a couple of options.

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.

Another batch of these on the plan for the weekend — Grampy has requested biscuits for Easter «but not healthy ones» and A won't let me forget it (love my vintage margarine crate for showing off dairy free bakes) #makelightspringlive #makelight365 #stylingspring #colorcolouryellow #colorcolourlovers #capturingcolour #stylingeaster #glutenfree #dairyfree #eggfree #vegan #plantbased #cmpa #coeliac #feedfeed #makelightfood #seasonal #eattheseasons #abmlifeissweet #botanicalpickmeup #rmstuesdaytreats #inclusivefood

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 buDairy 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 budairy - 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.

175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)

Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if neFree, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if neFree, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if neFree Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if nefree Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if needed

If your chocolate seems thick and does not flow off of your whisk when raised from the surface, slowly whisk in the dairy free margarine until it is easy to stir the mixture.

It follows a very similar recipe to my original vanilla buttercream with the butter simply being replaced with a dairy - free alternative (I use a combination of soft margarine and baking block).

All you need to do is switch the 200g of butter for 100g dairy - free margarine (I use Pure Sunflower) and 100g baking block which is soft at room temperature (I use Stork).