Wednesday, June 26, 2019
Cinnamon Butter - Phase 3
I like to keep a jar of this in the fridge for biscuits, pancakes, or toast. Such a treat at breakfast!!
Super easy to make and it will keep 10-14 days in the fridge.
Please adjust the cinnamon and sweetener to your taste buds. You may find you like less sweetener than me or more cinnamon.
1 cup vegan butter (see recipe below)
2T powdered stevia or 2T powdered xylitol
Mix everything together. Taste and adjust as you need. Put into a jar with a tight fitting lid and date. Keep in fridge.
6T aquafaba, at room temp or slightly colder
1/3 cup + 1T coconut oil, melted but cooled to room temp
1/3 cup + 2T grapeseed oil
2 1/2 T olive oil
1 1/4 tsp apple cider vinegar
Heaping 1/2 tsp sea salt
Put the sea salt, vinegar and room temp aquafaba in the blender. Blend for 15 seconds.
Combine the oils in a container you can easily pour from- something with a spout (like a glass measuring cup). With the blender running on low, slowly pour the oils in- using the smallest stream you possibly can and pouring very slowly. About half way through the oil, turn the blender up a bit. You want the consistency of a slightly thin mayo. Add more grapeseed oil, in a super thin stream, if you need (up to a couple tablespoons). Pour into container with a lid and date the container.