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Cooking with

Coconut

Greatfor
instead of butter.

insteadofbutter.

We made our gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins.

Organic Coconut Spread


from earth

12
cholesterol

Gluten-Free Blueberry Scones


Tbs. warm water Tbs. flaxseed meal cups Jules Gluten Free All Purpose Flour, plus extra for dusting work surface cup granulated cane sugar tsp. gluten-free baking powder tsp. baking soda tsp. ground cinnamon Tbs. Earth Balance Coconut Spread, very cold cup coconut yogurt, vanilla flavor cup fresh or frozen blueberries Tbs. granulated cane sugar for topping tsp. ground cinnamon for topping

balance

Its a magical moment when you realize that youve come upon something truly special. Something thats richer, smoother, and creamier than you ever thought possible. This is your perfect partner for baking, frying, sauting, spreading and topping. Savor the moment. It has a coconutty avor that you can control when cooking: keep the heat low to bring the coconut avor forward; turn up the heat to make it disappear. The wow factor is endless. Creamy, rich and avorful, this is your secret to bringing out the best in everything you cook, bake and serve. So dip into Earth Balance Organic Coconut Spread and discover the uncompromising goodness that will make you certi ably coconuts!

6 2 2 1/4 2 1 1 4 3/4 1/2 2 1

Certi ably Coconuts!

1. Preheat oven to 400 F. Line baking sheet with parchment paper. 2. Stir together water and flaxseed meal in a small bowl; let stand 10 minutes. 3. Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl. 4. Cut Earth Balance Coconut Spread into the dry ingredients using a pastry cutter, food Blueberry Scones processor or stand-mixer paddle attachment. 5. Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries. 6. Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper. 7. Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones. 8. Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.
PER SERVING (1 scone): 123 CAL; 2g PROTEIN; 4g TOTAL FAT (1g SAT FAT); 22g CARB; 0mg CHOL; 39mg SODIUM; 3g FIBER; 7g SUGARS page 1

Breakfast on-the-go just got a burst of coconut goodness. Flavorful and fiberful, our wholesome muffins stir together in minutes and the batter is easily adapted to your favorite mix-ins.

Our Earth Balance Coconut Spread makes pastry thats light and flaky, perfect for sweet and savory treats. Make these samosas ahead of time and freeze until ready to enjoy. To reheat, simply bake in a 350F oven for 8 to 10 minutes.

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Coconut, Oat Bran and Raisin Muffins


1 cup whole wheat pastry flour 1 cup oat bran 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 cup unsweetened light coconut milk 1/3 cup organic light brown sugar 1/4 cup melted Earth Balance Coconut Spread 2 tsp. egg replacer 1 tsp. vanilla extract 1/4 cup shredded coconut, plus extra for the top of the muffins 1/4 cup raisins

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Handmade Coconut Samosas with Lemon Curry Mayonnaise


Filling 4 medium Yukon gold potatoes, peeled and cut into chunks (about 1 lb) 1/3 cup frozen peas 1/4 cup low sodium vegetable broth 2 Tbs. fresh squeezed lemon juice (about 1 lemon) 1 Tbs. Earth Balance Coconut Spread 2 tsp. Madras curry powder 2 tsp. yellow mustard seeds 1/2 tsp. turmeric 1/2 tsp. onion powder 1/4 cup finely shredded coconut salt and pepper to taste Dough 1 cup whole wheat pastry flour 1/2 cup all-purpose flour, plus extra for dusting work surface 1/2 tsp. salt 8 Tbs. Earth Balance Coconut Spread (very cold) 4 to 6 Tbs. ice water Dipping Sauce 2/3 cup Earth Balance MindfulMayo Dressing & Sandwich Spread 2 tsp. juice and zest from one lemon 1/2 tsp. curry powder pinch of salt 1/4 cup vegetable oil for frying

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Preheat oven to 400F. Line muffin tin with paper muffin cups or spray with cooking spray. In a bowl, whisk together flour, oat bran, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together coconut milk, brown sugar, Earth Balance Coconut Spread, egg replacer and vanilla. Mix the wet and dry ingredients together. Fold in coconut and raisins. Divide evenly between muffin cups and tap the pan gently on the counter to release any air bubbles. Sprinkle with extra coconut. 6. Bake 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

PER SERVING (1 muffin): 140 CAL; 2g PROTEIN; 6g TOTAL FAT(4g SAT FAT); 21g CARB; 0mg CHOL; 85mg SODIUM; 4g FIBER; 10g SUGARS page 2

Coconut Sam

osas (recipe on page

3)

1. Make dough: Combine flours and salt. Cut in Earth Balance Coconut Spread using a pastry cutter or two knives until the mixture resembles coarse crumbs. 2. Add just enough ice water to hold the dough together. 3. Place dough on a floured surface and form into a flat disc. Wrap in plastic wrap and chill for one hour. 4. While the dough chills, boil the potatoes until soft, about 10 to 12 minutes. Add peas to the potatoes and stir until thawed. Drain peas and potatoes. Place back in the saucepan and mash using a potato masher. 5. Stir in broth, lemon juice, Earth Balance Coconut Spread, curry powder, mustard seeds, turmeric, onion powder and coconut. Add salt and pepper to taste. Set aside. 6. Mix together the dipping sauce ingredients, place in a serving bowl, cover and chill until needed. 7. Divide dough into 12 pieces. On a floured work surface, roll each piece into a 3 1/2 inch circle. 8. Brush the edges with water and place about 1 to 2 teaspoons of the filling on one side of the dough. Fold the dough over and crimp to seal the edges. Repeat until all the dough is used up. 9. Heat oil in a small saucepan over medium heat to 350F. Fry the samosas, about 3 at a time, until golden brown on both sides, 1 minute per side. 10. Serve warm with dipping sauce.
PER SERVING (1 samosa and 1 Tbs. dipping sauce): 183 CAL; 3g PROTEIN; 9g TOTAL FAT (2g SAT FAT); 18g CARB; 0mg CHOL; 109mg SODIUM; 2g FIBER; 1g SUGARS page 3

Traditional pho is a long-simmered beef broth prized for its rich flavor. We created a vegan broth, just as rich and flavorful as its non-vegan cousin, infused with coconut, ginger, shallots, cinnamon and star anise. Our Earth Balance Coconut Spread is great for frying and adds golden crunch and mild coconut flavor to tofu.
serves

Who knew restaurant-style dumplings were so easy to make at home? Our Earth Balance Coconut Spread keeps these veggie dumplings light, crisp and golden.

Vegan Pho with Coconut Ginger Broth and Pan-Seared Tofu


Broth 8 cups low sodium vegetable broth 1 cup shredded coconut 1 stalk lemongrass, cut into 1 inch lengths 6 cloves garlic, peeled and crushed 2 shallots, peeled and quartered 1 6 inch piece of ginger, thinly sliced into medallions 10 whole black peppercorns 2 cinnamon sticks 2 whole star anise Pho 2 Tbs. Earth Balance Coconut Spread 1 10 oz. package extra firm tofu, cut into 1/4 inch thick slices 1 8 oz. package dry vermicelli rice noodles 2 cups bean sprouts 1 bunch cilantro, chopped 12 sprigs mint 12 sprigs Thai basil 1 lime, cut into 8 wedges Sriracha sauce hoisin sauce

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Panfried Coconut Vegetable Dumplings with Ginger Lemongrass Dipping Sauce


Dumplings 2 Tbs. Earth Balance Coconut Spread 1 small onion, chopped 1 clove finely minced garlic 1 tsp. finely chopped ginger 1 bunch Asian greens, like bok choy, finely chopped (about 3 cups) 1/4 cup mirin (Japanese rice wine) 1 4 oz. can water chestnuts, drained 1/4 cup finely shredded coconut 1/4 cup finely chopped cilantro 1 package round dumpling wrappers (about 30) 1/4 cup Earth Balance Coconut Spread for frying cilantro for garnish Dipping Sauce 1 1/2 cups tamari 2 Tbs. rough chopped ginger (unpeeled is fine) 1 stalk lemongrass, rough chopped 2 Tbs. light agave nectar

1.

Place all ingredients for the broth in a large pot. Cover and bring to a simmer and cook on low heat for one hour. Strain the broth, discarding the solids. Pour broth back into pot and keep warm over low heat. 2. Heat Earth Balance Coconut Spread in a saut pan over medium heat. Add tofu and sear on both sides until golden and crisp, about 2 to Vegan Ph 3 minutes per side. Remove from o pan and slice into thin strips. 3. Place rice noodles in a saucepan, cover with cold water and bring to a simmer over medium heat. Cook until just soft, drain and divide between 4 large soup bowls. 4. Ladle hot broth over noodles and top with crispy tofu. Arrange bean sprouts, cilantro, mint, basil and limes on a plate for garnish, and serve with pho along with the Sriracha and hoisin sauce.
PER SERVING: 275 CAL; 13g PROTEIN; 10g TOTAL FAT(2g SAT FAT); 31g CARB; 0mg CHOL; 362mg SODIUM; 4g FIBER; 5g SUGARS page 4

1. Make dipping sauce: Heat tamari, ginger, lemongrass and agave in a small saucepan over medium heat. Bring to a simmer and cook 5 to 7 minutes. Turn heat off, cover and let steep for one hour. Strain and refrigerate until needed. 2. Heat 2 Tbs. Earth Balance Coconut Spread in a saut pan over medium heat. Add the onion, garlic and ginger. Cook 2 to 3 minutes. Add the greens and mirin and cook 4 to 5 minutes, until greens are soft. 3. Place mixture in a food processor with the water chestnuts and pulse to combine. 4. Place mixture in a bowl and stir in the coconut and cilantro. 5. Place a teaspoon or two of filling on one side of the wrapper and brush warm water around the edge of the wrapper using a pastry brush. 6. Fold the wrapper over and crimp the edges using a fork. Repeat until all the wrappers are used up. 7. Bring a large pot of water to a boil and add the dumplings about 10 at a time and cook 2 to 3 minutes, until the dumplings float. Remove dumplings from water and set aside. 8. Heat half the Earth Balance Coconut Spread in a saut pan. Add the dumplings and fry on one side until golden. Repeat with remaining dumplings. Garnish with cilantro and serve with dipping sauce.
PER SERVING (3 dumplings and 2 Tbs. dipping sauce): 268 CAL; 10g PROTEIN; 4g TOTAL FAT (1g SAT FAT); 35g CARB; 0mg CHOL; 224mg SODIUM; 3g FIBER; 2g SUGARS

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A classic appetizer found in Chinese restaurants, our scallion pancakes make a great entre when paired with vegetable fried rice or as a light lunch on their own.

If you love chickpeas in hummus and salads, youll love our toasted chickpeas, lightly scented with Earth Balance Coconut Spread. They add crunch to our curried kale and make a tasty protein-rich snack.
serves

10

Asian-Style Scallion and Coconut Pancakes with Ginger Sesame Greens


Pancakes Greens 2 Tbs. Earth Balance Coconut 1 cup all-purpose flour 1/2 cup whole wheat flour Spread 1 tsp. salt 3 shallots, thinly sliced 1 tsp. active yeast 2 Tbs. minced fresh ginger 1 tsp. sugar 2 cloves minced garlic 1/2 cup warm water (between 115F 1 bunch bok choy, thinly sliced and 119F) (3 cups) 1/2 cup boiling water 1 bunch choy sum, thinly sliced 2 Tbs. melted Earth Balance (3 cups) 1/4 cup water Coconut Spread 1/4 cup tamari (for dough) 1 Tbs. light agave nectar 1/4 cup melted Earth Balance 2 tsp. sesame seeds Coconut Spread 1 cup finely chopped scallions (about 1 bunch) 1/4 cup finely shredded coconut 1/4 cup Earth Balance Coconut Spread (for frying)

Toasty Coconutty Chickpeas and Curried Kale


4 2 3 1 2 2 1 1 1 1 Tbs. Earth Balance Coconut Spread, divided cups cooked chickpeas, patted dry Tbs. finely shredded coconut small onion, thinly sliced (about 1/2 cup) Tbs. finely minced ginger cloves minced garlic large bunch kale, thinly sliced (about 3 cups) cup coconut milk (unsweetened) Tbs. Madras curry powder Tbs. raw cane sugar or light agave nectar salt to taste

1. Sift both flours and salt. Divide equally between two bowls. 2. Mix yeast and sugar in warm water, let sit 5 minutes. Mix yeast mixture into one bowl of flour. Set aside. 3. Mix 1/2 cup boiling water into the other bowl of flour. Stir until the flour forms a ball. 4. Mix the two bowls of dough together, adding 2 Tbs. melted Earth Balance Coconut Spread. Add more flour, if needed to create a workable ball of dough. 5. Turn dough onto a floured surface and knead 2 to 3 minutes, until silky and elastic. 6. Place in a bowl, cover and let rise 30 to 40 minutes. 7. On a floured work surface, roll dough into a 1 inch log and slice into 10 portions.
PER SERVING (1 pancake and 1/2 cup greens): 160 CAL; 4g PROTEIN; 9g TOTAL FAT(3g SAT FAT); 16g CARB; 0mg CHOL; 345mg SODIUM; 2g FIBER; 1g SUGARS

cak Roll out one pancake into a le Pan y t S 4 inch round. Brush with melted Asian Earth Balance Coconut Spread and sprinkle with scallions and shredded coconut. Roll the pancake up like a crepe, into a cylinder. Brush the seam with melted Earth Balance Coconut Spread. Roll the cylinder lengthwise along the seam so it forms a coil. Roll the coil into a flat pancake using a rolling pin. Set aside and repeat until all the dough is used up. 12. Melt a tablespoon of Earth Balance Coconut Spread in large skillet over medium heat. Fry pancakes until golden brown on each side, about 2 to 3 minutes per side, adding more Earth Balance Coconut Spread as needed. 13. To make the greens, heat Earth Balance Coconut Spread in a saut pan over medium heat. Add shallots, ginger and garlic. Cook 3 to 4 minutes, until shallots are soft. 14. Add greens and cook 2 to 3 minutes, until wilted. Stir in water, tamari and agave. Cover and cook 2 minutes. Top with sesame seeds and serve with warm scallion coconut pancakes.
8. 9. 10. 11.

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1. 2. 3. 4. 5. 6. 7. 8.

Preheat oven to 350F. Line baking sheet with parchment paper. Melt 2 Tbs. of Earth Balance Coconut Spread. Pour melted Earth Balance Coconut Spread in a bowl with chickpeas and coconut. Toss to coat evenly. Spread chickpeas evenly on the baking sheet and toast 15 to 20 minutes, stirring once. Remove from oven and set aside. Heat remaining Earth Balance Coconut Spread in a saut pan over medium heat. Add onion, ginger and garlic and cook 2 to 3 minutes. Add kale and cook 6 to 8 minutes, until soft. Add coconut milk, curry powder, sugar and salt to taste. Cover and simmer 4 to 5 minutes. Divide curried kale between four bowls and top with coconutty chickpeas.

PER SERVING: 360 CAL; 9g PROT; 18g TOTAL FAT (11g SAT FAT); 36g CARB; 0mg CHOL; 256mg SODIUM; 8g FIBER; 2g SUGARS page 7

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Recipe 8 go back to regular potatoes after trying this recipe. Our Earth Balance Coconut You may never

Spread is perfect for roasting and sauting, while our peanut butter adds creamy texture to the sauce. Coconut aminos is made from coconut sap and sea salt and is a naturally aged soy-free sauce with 17 amino acids and a rich, salty flavor similar to tamari.

Recipe 9 at how easy it is to make these moist, tender cookies at home. To help preYoull be surprised vent the batter from sticking to the spoon or ice cream scoop, spray it with vegetable cooking spray. And for a gluten-free vegan delight, replace the all-purpose flour with coconut flour. 24 Classic Coconut Macaroons
3 cups unsweetened shredded coconut 3/4 cup granulated sugar 1/3 cup all-purpose flour 2 Tbs. tapioca starch or cornstarch pinch of salt 1/2 cup unsweetened coconut milk (from a can, the kind used in Asian cuisine) 1/3 cup Earth Balance Organic Coconut Spread 2 tsp. egg replacer plus 1 Tbs. water mixed together 1 tsp. vanilla extract 1 tsp. coconut extract (optional)

serves

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Twice-Baked Sweet Potatoes with Ginger-Lime Peanut Sauce


Potatoes 3 medium-sized sweet potatoes, halved 2 tsp. melted Earth Balance Coconut Spread Sauce 3/4 cup hot water 1/3 cup Earth Balance Natural Peanut Butter 2 Tbs. coconut aminos or tamari 2 Tbs. freshly squeezed lime juice (1 to 2 limes) 1 tsp. fresh grated ginger

Filling 1 Tbs. Earth Balance Coconut Spread 1 small onion, chopped chopped peanuts for garnish (about 1/2 cup) minced cilantro for garnish 1/4 cup fresh sliced shiitake mushrooms 3 cloves garlic, minced 1 bunch kale or other leafy greens, chopped into bite-sized pieces (about 3 cups) 1/2 cup water

1. Preheat oven to 400F. 2. Rub potatoes with Earth Balance Coconut Spread. Place cut side down on a baking sheet and bake 30 to 40 minutes, until a knife easily goes through the potatoes. Remove potatoes from oven and set aside. Leave the oven on. 3. To make the filling, melt Earth Balance Coconut Spread in a saut pan over medium heat. Add onions and cook 3 to 4 minutes, until lightly browned. Stir in mushrooms and garlic, cook 2 minutes longer. 4. Add kale and 1/2 cup water, cover and cook 4 to 6 minutes, until kale softens; uncover and set aside. 5. To make the sauce, whisk together hot water with Earth Balance Natural Peanut Butter, coconut aminos or tamari, lime juice and ginger to taste. Add more water, as needed, to create a sauce. Set aside. 6. Scoop the flesh out of each potato, leaving about 1/4 inch around the inside of the potato. Stir sweet potato flesh into the vegetable mixture with about half of the peanut sauce. Spoon the vegetable mixture back into the potatoes, place potatoes on a baking sheet and bake 15 minutes longer. 7. Serve drizzled with extra peanut sauce and topped with chopped peanuts and cilantro.
PER SERVING: 200 CAL; 7g PROTEIN; 10g TOTAL FAT (2g SAT FAT); 24g CARB; 0mg CHOL; 352mg SODIUM; 4g FIBER; 2g SUGARS page 8

1. Preheat oven to 325F. Line 2 baking sheets with parchment paper. 2. Stir together coconut, sugar, flour, tapioca starch and salt in a large mixing bowl. 3. Heat coconut milk and Earth Balance Organic Coconut Spread in a saucepan over medium-low heat, stirring to melt the Earth Balance Organic Coconut Spread. Remove from heat and stir in egg replacer and vanilla extract. 4. Stir the liquid mixture into the dry mixture and mix well. Drop batter by tablespoonfuls onto baking sheet, or use a small ice cream scoop. 5. Place macaroons in freezer for 20 to 30 minutes. Bake 25 to 30 minutes, until golden brown. Allow to cool 20 minutes before removing from pan.

Coconut

Macaroo

ns

bout Cocon sa u t u Coconut is a


splendid source of naturally occurring iron, magnesium, phosphorous and potassium.

t!

PER SERVING (1 cookie): 88 CAL; 1g PROTEIN; 7g TOTAL FAT (5g SAT FAT); 6g CARB; 0mg CHOL; 87mg SODIUM; 1g FIBER; 3g SUGARS page 9

10 Recipe 8 Perfect for dessert or a sweet afternoon snack, these bars are gluten free and full of nutty almond
cocoa goodness. Make them your own with add-ins like nuts, dried fruits or chocolate chips.

11made right in your kitchen with Earth Balance Coconut Spread, which makes a 9 ARecipe diner classic perfectly crisp-tender graham cracker crust and ultra-creamy coconut filling.
serves

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Gluten-Free Chocolate Almond Butter Bars


1/2 1/4 1/3 1/2 1/2 1/4 1/2 3 3 3 2 1/2 1 cup quinoa flour cup amaranth flour cup Dutch-process cocoa powder tsp. baking powder tsp. cinnamon tsp. salt cup, plus 2 Tbs. warm water Tbs. Earth Balance Almond Butter Tbs. brown rice syrup Tbs. real maple syrup Tbs. Earth Balance Coconut Spread tsp. gluten-free vanilla Tbs. flaxseed meal Optional additions 1/2 cup gluten-free chocolate chips 1/3 cup chopped dried cherries 1/3 cup chopped nuts 1/4 cup flaked coconut 1 tsp. gluten-free almond extract or 1/4 tsp. ground cayenne pepper

Coconut Cream Pie with Graham Cracker Crust


Filling Crust 1/2 cups unsweetened 13 graham crackers 2 light coconut milk (to make 1 1/2 cups crushed) 1/2 cup raw cane sugar 3 Tbs. raw cane sugar 1/3 cup cornstarch pinch of salt 1/2 tsp. salt 1/4 cup melted Earth Balance 1/2 cup finely shredded coconut Coconut Spread 2 Tbs. Earth Balance Topping 1/2 cup flaked coconut Coconut Spread 1 7 oz. can vegan whipped topping 2 tsp. vanilla extract 2 tsp. coconut extract

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Preheat oven to 350F. Lightly grease a 9" x 9" baking pan using Earth Balance Coconut Spread or cooking spray; set aside. In a small bowl, sift together flours, cocoa powder, baking powder, cinnamon and salt. In a separate bowl, combine warm water, Earth Balance Almond Butter, brown rice syrup, maple syrup, Earth Balance Coconut Spread, vanilla and flaxseed meal. Beat using a hand mixer or whisk by hand until thoroughly combined, then gradually mix in the dry ingredients. Fold in any optional additions and spread batter into prepared baking pan. Bake 15 to 18 minutes, or until a toothpick inserted into the middle of the bars comes out clean. Cool completely, then cut into bars using a knife dipped into hot water. Enjoy!

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5. 6. 7. 8. 9.

Preheat oven to 350F. Place graham crackers in a plastic ziplock bag and crush using a rolling pin. Place crushed graham crackers in a bowl and stir in sugar, salt and melted Earth Balance Coconut Spread. Press graham cracker mixture into a 9-inch pie pan, making sure the bottom and sides are covered. Bake 10 minutes. Remove from oven and allow to cool. Keep oven Coconut C at 350F. ream Pie Place flaked coconut for the topping on a baking sheet and toast in oven 4 to 5 minutes, until golden brown. Remove from oven and set aside. Whisk together coconut milk, sugar, cornstarch and salt in a saucepan. Bring to a boil over medium heat, then turn down to a simmer, stirring continuously until the mixture begins to thicken, about 5 to 7 minutes. Once the mixture is thick, stir in shredded coconut, Earth Balance Coconut Spread, vanilla extract and coconut extract. Spoon filling into cooled pie crust, cover with foil and chill for at least one hour. Top the pie with vegan whipped topping and toasted coconut.

PER SERVING (1 square): 104 CAL; 2g PROTEIN; 4g TOTAL FAT (1g SAT FAT); 15g CARB; 0mg CHOL; 62mg SODIUM; 1g FIBER; 5g SUGARS page10 10 page 8

PER SERVING: 249 CAL; 3g PROTEIN; 12g TOTAL FAT (4g SAT FAT); 36g CARB; 0mg CHOL; 182mg SODIUM; 2g FIBER; 19g SUGARS page 11 page 9

Recipe 12 Light and delicate with rich peanut flavor, our gluten-free peanut butter cookies taste just like Gluten-Free Peanut Butter Cookies
1 1 1/2 1/2 3 2 1 1/4 3 1 1 1/2 1 cup Earth Balance Coconut Spread, very cold cups brown sugar cup granulated cane sugar tsp. Ener-G Egg Replacer mixed with 4 Tbs. water tsp. gluten-free vanilla extract cups Earth Balance Natural Peanut Butter, crunchy or creamy cups Jules Gluten Free All Purpose Flour tsp. baking soda tsp. salt tsp. gluten-free baking powder cup granulated cane sugar for rolling

moms, ready for dunking in soymilk or enjoying on their own.

Best friend to favorite


bout Cocon a s u ut

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foods everywhere
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Coconut is a delicious, versatile flavor that complements sweet and savory dishes, desserts, and any of your favorite foods. It also tastes great on its own!

1. Preheat oven to 350 F. Line two cookie sheets with parchment paper. 2. Cream together Earth Balance Coconut Spread, brown sugar and granulated sugar until light and fluffy. 3. Mix in the egg replacer and vanilla, then mix in Earth Balance Peanut Butter until well combined. 4. In a separate bowl, whisk together flour, baking soda, salt and baking powder. 5. Mix dry mixture into wet mixture, in three separate additions, beating well after each addition. Peanut B utter Coo 6. Measure one teaspoon of dough and kies roll into a ball. Roll the ball in the sugar and place on cookie sheet. Repeat, placing the balls about 1 inch apart. 7. Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern. 8. Bake 8 to 10 minutes, or until the tops are lightly browned. 9. Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks. Store cooled cookies in an airtight container.

Simply the best non-dairy spread available anywhere.


Whether you are baking, saut eing, spreading, or toasting, there is an Earth Balance product for every need and palate.

Made Just Right...

PER SERVING (2 cookies): 197 CAL; 4g PROTEIN; 10g TOTAL FAT (2g SAT FAT); 29g CARB; 0mg CHOL; 140mg SODIUM; 2g FIBER; 18g SUGARS page 12

Product of USA To contact Earth Balances Consumer Affairs: 201-421-3970

www.earthbalancenatural.com

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