Sentences with phrase «with substitutes for butter»

Sticking with substitutes for butter, let's talk about coconut oil.

Not exact matches

For the grilled cheese at the top of this post we substituted our butter with Country Crock.

These cupcakes are made with lowfat Greek yogurt as a substitute for a portion of the butter.

My next test is making pound cake by substituting the butter with cold coconut oil for a Coconut Pound Cake for a tropical and summery twist!

Anyway, just wondering if you've tried this with coconut oil as substitute for either the butter and / or the vegetable oil?

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

I adapted it from the Williams Sonoma Dessert cookbook, substituting the butter for oil, for no other reason that I was out of butter (it tasted delicious with oil).

for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)

i wiped sliced pears with lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat of butter in each core hole, sprinkled some brown sugar, drizzled with honey and added pecans.

This recipe is the same as my Vegan Banana Bread with Peanut Butter Streusel only with pumpkin substituted for banana and no streusel.

In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like — nuts, vegan whipped cream, bananas, etc..

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

I cut coconut flour with half almond flour Nd substituted almond butter for cashew butter (That's all I had on hand).

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!

I recently made Elana's Peanut Butter & Jelly cookies and substituted butter for the vegan shortening with great reButter & Jelly cookies and substituted butter for the vegan shortening with great rebutter for the vegan shortening with great results.

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.

Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.

I am looking for a butter substitute, with NO PALM OIL.

The only thing I really changed was substituting oil for butter, and mixing with the muffin method instead of the cake method.

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).

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

Substitute the sugar with splenda and mix up crushed almonds with butter and splenda (which is what I use for my crusts) and use this in place of the graham crackers.

Serve with goat's cheese on the side and substitute butter for extra virgin olive oil for a substantial vegan option!

I started with butter and sugar, substituting a less refined cane sugar for -LSB-...]

You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.

The authentic Greek Galaktoboureko recipe calls for «galaktos» butter made from a mix of sheep's and cow's milk, but if you can't handle it's very strong flavour, then you can substitute with good quality fresh butter from cow's milk.

Has anyone with a nut allergy tried these substituting regular butter and milk for the almond butter and milk?

I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter.

My iteration is slightly different — with more spices, the addition of honey, and ghee substituted for butter.

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 butter.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add enough to get the right consistency in the batter.)

The mould I used made six half - eggs and it's useful to have a blender for the cashew nut cream, however if you don't have a blender you can substitute the nuts and cacao butter for nut butters (almond, peanut etc.) from your cupboard and simply stir your ingredients together with a spoon.

I actually didn't realize it at first with the absence of terms like «vegan cheese» and «butter substitute» but after spending a couple of hours with the book I realized I was going to be in for a real treat!

Usually a banana and a granola bar, unless I have a lot of time, then I will have toast with peanut butter along with my banana, and substitute cereal with skim milk for the granola bar.

You can get creative with the mix - ins: substitute almond butter for peanut butter, peanut butter chips for the candy pieces, or dried fruit instead of nuts.

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 like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

* Note: If you can't get Fix and Fogg's smoke and fire peanut butter but want the smoke and fire flavour, substitute for 1/2 cup smooth peanut butter with 1 tsp smoked paprika and 1/2 tsp chilli powder.

you can easily substitute the coconut oil in this recipe for another liquid oil or melted butter with no problem at all!

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.

Used almond butter rather and peanut butter, substituted coconut oil for the shortening and topped each one with one chocolate chip!

Depending on what the recipe is you could try and substitute it with coconut oil as they have similar qualities (especially if the recipe is something like a raw cheesecake) but for this chocolate recipe I would try substituting it for equal parts almond butter and coconut oil.

Also, my blender is having a very difficult time with the nuts and seeds, even after soaking overnight they just will not smooth out, so I've been substituting smooth nut butters (not too hard to make even in a cheap food processor, as long as you stop it every few minutes to let the motor cool down — I burned out one food processor making a nut butter, letting it run for about 10 minutes solid!)

* 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)

I made the ensaimadas with softened butter instead of lard (you substitute equal parts of butter for the lard), and they were beautiful, very tasty.

-- 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

I was going to give this recipe a try with coconut milk and substitute coconut oil for the 2 T butter.

I made this with sunflower seed butter instead of almond, left out vanilla, and substituted 1 tsp nutmeg for the cinnamon (for allergies) and my boys said it is really good.

I substituted organic coconut oil for the butter and water with some vanilla (since I didn't have any coconut water that I wanted to use) for the milk and it tastes great — especially along with fresh organic blueberries.