Butter substitute for spreading on breads, potatoes & vegetables. This spread is easy, inexpensive & needs no exotic ingredients. It melts when spread on hot food and has a clean rich taste.
Yield: about 2 cups
1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded (grated?) UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt
Mix in a microwavable bowl or a small saucepan, the cornmeal + 1/3 cup of the cold water then the hot water. Stir well.
Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MW on high power in the bowl for 1 minute, whisk, mw 1 minute more, whisk, and microwave 1 minute more.
Place this in a BLENDER along with the warm water, coconut, lemon juice & salt.
Blend for several minutes until as smooth as possible (this is important). Be patient!
It may have a bit of graininess from the coconut, but should not have much.
Place in a covered container in the refrigerator. It firms up nicely but remains spreadable.
It’s good on veggies, too, and you can add garlic & broil it for garlic toast (maybe with a sprinkle of vegan parmesan).
Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.
It’s important when making scones to use cutters with smooth edges, not fluted edges. If you use fluted edges they don’t rise as much and are tricky to remove from the cutter. Butter and milk certainly works the best in gluten-free versions! Very easy to make, light and absolutely delicious.
Servings 8 small ones
- 350 g GF SR flour
- 1 tsp BP
- 85 g Hard margarine or butter, chopped
- 2-3 Tab sugar
- 85 g raisins optional
- 150 ml Almond milk
- 25 ml Soya cream Alternatively use 175ml cows milk to replace the soya cream and almond milk
- 1 tsp vanilla extract
- Squeeze of lemon juice or jif type lemon
- Milk or beaten egg to glaze I used soya cream which gave them a lovely golden colour
Place flour and BP in a large bowl and mix well. Add the chopped butter or Stork and rub in until you have fine breadcrumbs
Stir in the sugar
Place the milk and cream in a glass jug and heat in the microwave for 30 seconds until warm. Add the vanilla and lemon juice and set aside.
Put the oven on at 220 degrees or 200 degree fan oven and place baking trays (ungreased) in the oven – I use 2
Make a well in the dry ingredients and add the milk. Combine the ingredients quickly until just coming together and you can remove as a ‘lump’ onto a floured surface
Dredge the mixture with flour and gently fold the dough over 2 or 3 times until a little smoother. The key to light scones is to not over-work the mixture so resist the temptation to get it looking perfect!
Bring the dough into a round shape approx. 4cm deep*. Flour again and plunge your smooth-sided cutter into the dough. Place to one side until all have been cut out.
Each time you reshape the dough to continue cutting, just bring the dough together into a circle…don’t be tempted to over-work it!
When all the dough as been shaped, brush with egg, milk, almond milk or soya cream
Remove the hot baking trays from the oven and quickly place the scones on them
Replace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea! They should be risen and golden when done. Best to eat them on the same day.
Nutrition date for guidance only
Perfect gluten free dairy free scones
Amount Per Serving
Calories 258Calories from Fat 90
% Daily Value*
Saturated Fat 1g6%
Vitamin A 380IU8%
Vitamin C 0.6mg1%
* Percent Daily Values are based on a 2000 calorie diet.