Sunday, February 2, 2014
No dairy,no soy, no corn, no nuts, no seeds? No problem. Whipped fake butter was so easy to make. Finally a "butter" spread for the gluten free toast. It is soft, light and delicate. I probably spend way too much time reading recipes. I LOVE following Paleo and Vegan posters. They are some of the most creative problem solvers when it comes to food. This is a "tweaked" version of some of the various recipes I have run across, and we are are delighted. I may try to mix a bit of coconut yogurt into it to cut the "fat" content. Abby just struggles with fats in general so I think her digestive system will thank me if I can modify this just a bit more for her.
1/2 cup grapeseed oil(or safe olive oil)
1/2 cup coconut oil
1/2 teaspoon salt(or more to taste)
1/4 teaspoon turmeric(for that yellow color)
OPTIONAL: 1/2 teaspoon Lyle's golden or granulated sugar if you want sweet butter cream.
In a saucepan place oil, coconut oil, salt, turmeric. On low temp warm until the coconut oil is melted and salt has dissolved mostly.
Pour into stand mixer or hand mixer bowl and place in fridge for aprox 30 minutes. You don't want to chill it completely as that would make it hard to whip, so about half solidified.
Whip with mixer until light and well blended(just takes a minute, it is fast!)
OPTION: After whipping I added barely 1/2 teaspoon Lyles golden syrup. Lyle's is unique in having an slightly buttery flavor. I did not want "sweet" butter, but just a tiny bit of sweet to elevate the flavor so it wasn't just fat flavored. If you want to use a pinch of granulated sugar you need to add that at the beginning with the salt.