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7/28/2019 Cooking With Coconut2
1/8
Cookingwith
Coconut
7/28/2019 Cooking With Coconut2
2/8
BlueberryScones
page 1
1. Preheat oven to 400 F. Line baking
sheet with parchment paper.
2. Stir together water and axseed
meal in a small bowl; let stand
10 minutes.
3. Whisk together our, sugar, baking
powder, baking soda and cinnamon
in a large bowl, ood processor orstand-mixer bowl.
4. Cut Earth Balance Coconut
Spread into the dry ingredients
using a pastry cutter, oodprocessor or stand-mixer paddle
attachment.
5. Stir in axseed meal mixture
and yogurt until just mixed.
Gently old in berries.
6. Turn dough out onto our-dusted surace and orm into
a 3/4 inch thick rectangle. Cut into triangles using a large knie
or bench scraper.
7. Place scones onto baking sheet. Mix sugar and cinnamon together and
sprinkle over the tops o the scones.8. Bake 8 to 10 minutes, until lightly browned. Be careul 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
Gluten-Free Blueberry Scones
We made our gluten-ree scones vegan with an easy egg substitute o 1 Tbs. axseed meal
mixed with 3 Tbs. o warm water per egg needed. Just let the mixture sit or 10 minutes until
it thickens. This works well in most baked goods, including cakes, cookies and mufns.
12
c
holesterol
6 Tbs. warm water
2 Tbs. axseed meal
2 cups Jules Gluten Free All Purpose Flour, plus extra or
dusting work surace1/4 cup granulated cane sugar
2 tsp. gluten-ree baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
4 Tbs. Earth Balance Coconut Spread, very cold
3/4 cup coconut yogurt, vanilla avor
1/2 cup resh or rozen blueberries
2 Tbs. granulated cane sugar
or topping
1 tsp. ground cinnamon or topping
Certiably Coconuts!
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 upthe 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
certiably coconuts!
Organic Coconut Spread from earth balance
7/28/2019 Cooking With Coconut2
3/8
page 3page 2
1. Make dough: Combine ours 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 oured surace and orm into a at disc. Wrap in plastic wrap andchill or one hour.
4. While the dough chills, boil the potatoes until sot, 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, mustardseeds, 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 oured work surace, roll each piece into a
3 1/2 inch circle.
8. Brush the edges with water and place about 1 to 2 teaspoons o the flling on one
side o 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, about3 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): 183CAL; 3g PROTEIN; 9g TOTAL FAT (2g SAT FAT); 18g CARB;0mg CHOL; 109mg SODIUM; 2g FIBER; 1g SUGARS
PER SERVING (1 mufn): 140 CAL; 2g PROTEIN;6g TOTAL FAT(4g SAT FAT); 21g CARB; 0mg CHOL;85mg SODIUM; 4g FIBER; 10g SUGARS
1. Preheat oven to 400F. Line mufn tin with paper mufn cups or spray withcooking spray.
2. In a bowl, whisk together our, oat bran, baking powder, baking soda and salt.
Set aside.
3. In a separate bowl, whisk together coconut milk, brown sugar, Earth Balance
Coconut Spread, egg replacer and vanilla.
4. Mix the wet and dry ingredients together. Fold in coconutand raisins.
5. Divide evenly between mufn 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
o a mufn comes out clean.
CoconutSamosas(recipe
onpage3)
Coconut, Oat Bran and Raisin Muffins
Breakast on-the-go just got a burst o coconut goodness. Flavorul and fberul, our wholesome
mufns stir together in minutes and the batter is easily adapted to your avorite mix-ins.
121 cup whole wheat pastry our
1 cup oat bran
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt1 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 or the top o the mufns
1/4 cup raisins
Handmade Coconut Samosas with Lemon Curry Mayonnaise
Our Earth Balance Coconut Spread makes pastry thats light and aky, perect or sweet and
savory treats. Make these samosas ahead o time and reeze until ready to enjoy. To reheat,
simply bake in a 350F oven or 8 to 10 minutes.
12Filling
4 medium Yukon gold potatoes,
peeled and cut into chunks(about 1 lb)
1/3 cup rozen peas
1/4 cup low sodium vegetable broth
2 Tbs. resh 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 fnely shredded coconut
salt and pepper to taste
Dough
1 cup whole wheat pastry our
1/2 cup all-purpose our, plus extraor dusting work surace
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 MindulMayo
Dressing & Sandwich Spread
2 tsp. juice and zest rom one
lemon
1/2 tsp. curry powder
pinch o salt1/4 cup vegetable oil or rying
7/28/2019 Cooking With Coconut2
4/8page 4 page 5
1. Place all ingredients or the broth
in a large pot. Cover and bring to
a simmer and cook on low heat
or 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 tou and sear on both sides
until golden and crisp, about 2 to
3 minutes per side. Remove rom
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 sot, drain and divide between
4 large soup bowls.
4. Ladle hot broth over noodles and top with crispy tou. Arrange bean sprouts,
cilantro, mint, basil and limes on a plate or garnish, and serve with pho along
with the Sriracha and hoisin sauce.
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 o, cover
and let steep or one hour. Strain and rerigerate 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 sot.
3. Place mixture in a ood 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 o flling on one side o the wrapper and brush warm water
around the edge o the wrapper using a pastry brush.
6. Fold the wrapper over and crimp the edges using a ork. Repeat until all thewrappers are used up.
7. Bring a large pot o water to a boil and add the dumplings about 10 at a time and
cook 2 to 3 minutes, until the dumplings oat. Remove dumplings rom water and
set aside.
8. Heat hal the Earth Balance Coconut Spread in a saut pan. Add the dumplings
and ry on one side until golden. Repeat with remaining dumplings. Garnish with
cilantro and serve with dipping sauce.
PER SERVING: 275 CAL; 13g PROTEIN; 10g TOTALFAT(2g SAT FAT); 31g CARB; 0mg CHOL;362mg SODIUM; 4g FIBER; 5g SUGARS
PER SERVING (3 dumplings and 2 Tbs. dipping sauce):268 CAL; 10g PROTEIN; 4g TOTAL FAT (1g SAT FAT); 35gCARB; 0mg CHOL; 224mg SODIUM; 3g FIBER; 2g SUGARS
Vegan Pho with Coconut Ginger Broth and Pan-Seared Tofu
Traditional pho is a long-simmered bee broth prized or its rich avor. We created a vegan
broth, just as rich and avorul as its non-vegan cousin, inused with coconut, ginger, shallots,
cinnamon and star anise. Our Earth Balance Coconut Spread is great or rying and adds golden
crunch and mild coconut avor to tou.
serves
4
Broth
8 cups low sodium
vegetable broth1 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 o ginger, thinly
sliced into medallions
10 whole black peppercorns
2 cinnamon sticks
2 whole star anise
Pho
2 Tbs. Earth Balance Coconut
Spread1 10 oz. package extra frm tou,
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
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.
30Panfried Coconut Vegetable Dumplings withGinger Lemongrass Dipping Sauce
Dumplings
2 Tbs. Earth Balance Coconut Spread
1 small onion, chopped
1 clove fnely minced garlic
1 tsp. fnely chopped ginger
1 bunch Asian greens, like bok choy,
fnely chopped (about 3 cups)
1/4 cup mirin (Japanese rice wine)
1 4 oz. can water chestnuts, drained
1/4 cup fnely shredded coconut
1/4 cup fnely chopped cilantro
1 package round dumpling wrappers
(about 30)
1/4 cup Earth Balance Coconut Spread
or rying cilantro or garnish
Dipping Sauce
1 1/2 cups tamari
2 Tbs. rough chopped ginger
(unpeeled is fne)
1 stalk lemongrass,
rough chopped
2 Tbs. light agave nectar
VeganPho
7/28/2019 Cooking With Coconut2
5/8page 7page 6page 6 page 7
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
1. Sit both ours 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
o our. Set aside.
3. Mix 1/2 cup boiling water into the other
bowl o our. Stir until the our orms
a ball.
4. Mix the two bowls o dough together,
adding 2 Tbs. melted Earth Balance Coconut
Spread. Add more our, i needed to create aworkable ball o dough.
5. Turn dough onto a oured surace 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 oured work surace, roll dough into
a 1 inch log and slice into 10 portions.
8. Roll out one pancake into a
4 inch round. Brush with melted
Earth Balance Coconut Spread
and sprinkle with scallions and
shredded coconut.
9. Roll the pancake up like a crepe, into a cylinder. Brush the seam withmelted Earth Balance Coconut Spread.
10. Roll the cylinder lengthwise along the seam so it orms a coil.
11. Roll the coil into a at pancake using a rolling pin. Set aside and repeat
until all the dough is used up.
12. Melt a tablespoon o 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 sot.
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.
PER SERVING: 360 CAL; 9g PROT; 18g TOTAL FAT(11g SAT FAT); 36g CARB; 0mg CHOL; 256mgSODIUM; 8g FIBER; 2g SUGARS
1. Preheat oven to 350F. Line baking sheet with
parchment paper.
2. Melt 2 Tbs. o Earth Balance Coconut Spread.
3. Pour melted Earth Balance Coconut Spread in
a bowl with chickpeas and coconut. Toss to coat evenly.
4. Spread chickpeas evenly on the baking sheet and
toast 15 to 20 minutes, stirring once. Remove rom ovenand set aside.
5. Heat remaining Earth Balance Coconut Spread in a
saut pan over medium heat. Add onion, ginger and
garlic and cook 2 to 3 minutes.
6. Add kale and cook 6 to 8 minutes, until sot.
7. Add coconut milk, curry powder, sugar and salt totaste. Cover and simmer 4 to 5 minutes.
8. Divide curried kale between our bowls and top
with coconutty chickpeas.
Toasty Coconutty Chickpeas and Curried Kale
I 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
4
4 Tbs. Earth Balance Coconut Spread, divided
2 cups cooked chickpeas, patted dry
3 Tbs. fnely shredded coconut1 small onion, thinly sliced (about 1/2 cup)
2 Tbs. fnely minced ginger
2 cloves minced garlic
1 large bunch kale, thinly sliced (about 3 cups)
1 cup coconut milk (unsweetened)
1 Tbs. Madras curry powder
1 Tbs. raw cane sugar or light agave nectar
salt to taste
Asian-Style Scallion and Coconut Pancakes with Ginger Sesame Greens
A classic appetizer ound in Chinese restaurants, our scallion pancakes make a great entre
when paired with vegetable ried rice or as a light lunch on their own.
10Pancakes
1 cup all-purpose our
1/2 cup whole wheat our
1 tsp. salt1 tsp. active yeast
1 tsp. sugar
1/2 cup warm water (between 115F
and 119F)
1/2 cup boiling water
2 Tbs. melted Earth Balance
Coconut Spread
(or dough)
1/4 cup melted Earth Balance
Coconut Spread
1 cup fnely chopped scallions
(about 1 bunch)1/4 cup fnely shredded coconut
1/4 cup Earth Balance Coconut
Spread (or rying)
Greens
2 Tbs. Earth Balance Coconut
Spread
3 shallots, thinly sliced2 Tbs. minced resh ginger
2 cloves minced garlic
1 bunch bok choy, thinly sliced
(3 cups)
1 bunch choy sum, thinly sliced
(3 cups)
1/4 cup water
1/4 cup tamari
1 Tbs. light agave nectar
2 tsp. sesame seeds
Asian-Styl
ePancakes
7/28/2019 Cooking With Coconut2
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Recipe 8 Recipe 9
page 9page 8
PER SERVING: 200 CAL; 7g PROTEIN; 10g TOTAL FAT(2g SAT FAT); 24g CARB; 0mg CHOL; 352mg SODIUM;4g FIBER; 2g SUGARS
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 knie easily goes through the potatoes.
Remove potatoes rom oven and set aside. Leave the oven on.
3. To make the flling, 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 sotens;uncover and set aside.
5. To make the sauce, whisk together hot water with Earth Balance Natural PeanutButter, coconut aminos or tamari, lime juice and ginger to taste. Add more water, as
needed, to create a sauce. Set aside.
6. Scoop the esh out o each potato, leaving about 1/4 inch around the inside othe potato. Stir sweet potato esh into the vegetable mixture with about hal
o 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.
NutsaboutCoconu
t!Coconut is a
splendid sourceo naturally
occurring iron,magnesium,
phosphorous andpotassium.
You may never go back to regular potatoes ater trying this recipe. Our Earth Balance Coconut
Spread is perect or roasting and sauting, while our peanut butter adds creamy texture to the
sauce. Coconut aminos is made rom coconut sap and sea salt and is a naturally aged soy-ree
sauce with 17 amino acids and a rich, salty avor similar to tamari.
Twice-Baked Sweet Potatoes with Ginger-Lime Peanut Sauce
chole
sterol
serves
6Potatoes
3 medium-sized sweet potatoes,
halved2 tsp. melted Earth Balance
Coconut Spread
Filling
1 Tbs. Earth Balance
Coconut Spread
1 small onion, chopped
(about 1/2 cup)
1/4 cup resh sliced
shiitake mushrooms
3 cloves garlic, minced
1 bunch kale or other leay greens,
chopped into bite-sized pieces(about 3 cups)
1/2 cup water
Sauce
3/4 cup hot water
1/3 cup Earth Balance NaturalPeanut Butter
2 Tbs. coconut aminos or tamari
2 Tbs. reshly squeezed lime juice
(1 to 2 limes)
1 tsp. resh grated ginger
chopped peanuts or garnish
minced cilantro or garnish
Classic Coconut Macaroons
Youll be surprised at how easy it is to make these moist, tender cookies at home. To help pre-
vent the batter rom sticking to the spoon or ice cream scoop, spray it with vegetable cooking
spray. And or a gluten-ree vegan delight, replace the all-purpose our with coconut our.
243 cups unsweetened shredded coconut
3/4 cup granulated sugar
1/3 cup all-purpose our2 Tbs. tapioca starch or cornstarch
pinch o salt
1/2 cup unsweetened coconut milk (rom 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)
CoconutMacaroons
PER SERVING (1 cookie): 88 CAL; 1g PROTEIN;7g TOTAL FAT (5g SAT FAT); 6g CARB; 0mg CHOL;87mg SODIUM; 1g FIBER; 3g SUGARS
1. Preheat oven to 325F. Line 2 baking
sheets with parchment paper.2. Stir together coconut, sugar, our, 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 rom heat and stir in
egg replacer and vanilla extract.
4. Stir the liquid mixture into the drymixture and mix well. Drop batter by
tablespoonuls onto baking sheet, or
use a small ice cream scoop.
5. Place macaroons in reezer or 20 to30 minutes. Bake 25 to 30 minutes,
until golden brown. Allow to cool 20
minutes beore removing rom pan.
7/28/2019 Cooking With Coconut2
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Recipe 10 Recipe 11
page 11page 10
Recipe 8 Recipe 9
page 9page 8 page 11page 10
PER SERVING: 249 CAL; 3g PROTEIN; 12g TOTAL FAT(4g SAT FAT); 36g CARB; 0mg CHOL; 182mg SODIUM;2g FIBER; 19g SUGARS
PER SERVING (1 square): 104 CAL; 2g PROTEIN;4g TOTAL FAT (1g SAT FAT); 15g CARB; 0mg CHOL;62mg SODIUM; 1g FIBER; 5g SUGARS
1. Preheat oven to 350F. Lightly grease a 9" x 9" baking pan using Earth Balance
Coconut Spread or cooking spray; set aside.
2. In a small bowl, sit together ours, cocoa powder, baking powder, cinnamon
and salt.
3. In a separate bowl, combine warm water, Earth Balance Almond Butter, brown rice
syrup, maple syrup, Earth Balance Coconut Spread, vanilla and axseed meal.
4. Beat using a hand mixer or whisk by hand until thoroughly combined, then
gradually mix in the dry ingredients.
5. Fold in any optional additions and spread
batter into prepared baking pan.6. Bake 15 to 18 minutes, or until a toothpick
inserted into the middle o the bars comesout clean.
7. Cool completely, then cut into bars using a
knie dipped into hot water. Enjoy!
1. Preheat oven to 350F.
2. Place graham crackers in a plastic ziplock
bag and crush using a rolling pin.
3. Place crushed graham crackers in a bowl and
stir in sugar, salt and melted Earth BalanceCoconut Spread.
4. Press graham cracker mixture into a 9-inch
pie pan, making sure the bottom and sides
are covered. Bake 10 minutes. Remove
rom oven and allow to cool. Keep oven
at 350F.
5. Place aked coconut or the topping on
a baking sheet and toast in oven 4 to 5
minutes, until golden brown. Remove romoven and set aside.
6. 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.
7. Once the mixture is thick, stir in shredded coconut, Earth Balance Coconut Spread,vanilla extract and coconut extract.
8. Spoon flling into cooled pie crust, cover with oil and chill or at least one hour.
9. Top the pie with vegan whipped topping and toasted coconut.
Gluten-Free Chocolate Almond Butter Bars
Perect or dessert or a sweet aternoon snack, these bars are gluten ree and ull o nutty almond
cocoa goodness. Make them your own with add-ins like nuts, dried ruits or chocolate chips.
cholesterol
161/2 cup quinoa our
1/4 cup amaranth our
1/3 cup Dutch-process
cocoa powder
1/2 tsp. baking powder1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup, plus 2 Tbs. warm water
3 Tbs. Earth Balance
Almond Butter
3 Tbs. brown rice syrup
3 Tbs. real maple syrup
2 Tbs. Earth Balance
Coconut Spread
1/2 tsp. gluten-ree vanilla
1 Tbs. axseed meal
Optional additions
1/2 cup gluten-ree
chocolate chips
1/3 cup chopped dried cherries
1/3 cup chopped nuts1/4 cup aked coconut
1 tsp. gluten-ree almond
extract or
1/4 tsp. ground cayenne pepper
A diner classic made right in your kitchen with Earth Balance Coconut Spread, which makes a
perectly crisp-tender graham cracker crust and ultra-creamy coconut flling.
Coconut Cream Pie with Graham Cracker Crustserves
8Crust
13 graham crackers
(to make 1 1/2 cups crushed)
3 Tbs. raw cane sugar
pinch o salt1/4 cup melted Earth Balance
Coconut Spread
Topping
1/2 cup aked coconut
1 7 oz. can vegan whipped topping
Filling
cups unsweetened
light coconut milk
1/2 cup raw cane sugar
1/3 cup cornstarch1/2 tsp. salt
1/2 cup fnely shredded coconut
2 Tbs. Earth Balance
Coconut Spread
2 tsp. vanilla extract
2 tsp. coconut extract
2 1/2
CoconutCreamPie
7/28/2019 Cooking With Coconut2
8/8
Best friendto favorite foods everywhere
Product of USA
To contact Earth Balances Consumer Affairs: 201-421-3970
www.earthbalancenatural.com
NutsaboutCoconu
t!
Coconut is a
delicious, versatile
avor that complements
sweet and savory dishes,
desserts, and any o your
avorite oods. It also
tastes great on its own!
Recipe 12
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 uy.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
our, baking soda, salt and
baking powder.
5. Mix dry mixture into wet mixture,
in three separate additions, beating
well ater each addition.6. Measure one teaspoon o dough and
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 atten each cookie using a ork, 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 beore removing rom cookie sheets to
cooling racks. Store cooled cookies in an airtight container.
page 12
Gluten-Free Peanut Butter Cookies
Light and delicate with rich peanut avor, our gluten-ree peanut butter cookies taste just like
moms, ready or dunking in soymilk or enjoying on their own.
60
cholesterol
1 cup Earth Balance Coconut Spread, very cold
1 1/2 cups brown sugar
1/2 cup granulated cane sugar
3 tsp. Ener-G Egg Replacer mixed with 4 Tbs. water
2 tsp. gluten-ree vanilla extract1 1/4 cups Earth Balance Natural Peanut Butter, crunchy or creamy
3 cups Jules Gluten Free All Purpose Flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. gluten-ree baking powder
1 cup granulated cane sugar
or rolling
PER SERVING (2 cookies): 197 CAL; 4g PROTEIN;10g TOTAL FAT (2g SAT FAT); 29g CARB; 0mg CHOL;140mg SODIUM; 2g FIBER; 18g SUGARS
PeanutButterCookies
page 13
Made Just Right...Simply the best non-dairy spread available anywhere.
Whether you are baking, sauteing, spreading, or toasting, there is anEarth Balance product for every need and palate.