Baking with Earth Balance Spreads
You know what's better than baking? Baking with healthy ingredients! Here at Influenster we admire brands committed to creating better ingredients and products. Talk about real life superheroes! Earth Balance is one of these brands, so we decided to share some of our favorite recipes that use Earth Balance Spreads!
Double Cinnamon Oatmeal Raisin Cookies
For the Oats
Egg Substitute (for one egg)
3 Tbs. water
For the Cookies
1/2 cup Earth Balance® Sweet Cinnamon Organic Culinary Spread, softened
1/2 cup brown sugar
2 tsp. vanilla extract
1/2 tsp. xanthan gum (if not in your flour blend)
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups gluten-free organic rolled oats (not instant or quick cook)
2/3 cup raisins
1. Preheat oven to 350°F. Mix together the egg substitute ingredients in a small bowl and let sit for 5 to 10 minutes, until thickened.
2. Using a hand or stand mixer, cream together our Sweet Cinnamon Organic Culinary Spread, brown sugar and sugar until light and fluffy. Add egg substitute and vanilla, beat well.
3. Stir together flour blend, xanthan gum, cinnamon, baking soda and salt. Stir into wet ingredients. Add oats and raisins, and mix well.
4. Drop by rounded tablespoonfuls onto parchment-lined baking sheets, about 2-inches apart. Bake 10 to 12 minutes. Cool 1 to 2 minutes, then transfer to a cooling rack.
Classic Coconut Macaroons
3 cups unsweetened shredded coconut
1/3 cup all-purpose flour
pinch of salt
1/2 cup unsweetened coconut milk (from a can, the kind used in Asian cuisine)
2 tsp. egg replacer plus 1 Tbs. water mixed together
1 tsp. vanilla extract
1 tsp. coconut extract (optional)
Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
Stir together coconut, sugar, flour, tapioca starch and salt in a large mixing bowl.
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.
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.
Place macaroons in freezer for 20 to30 minutes. Bake 25 to 30 minutes,until golden brown. Allow to cool 20 minutes before removing from pan.
Gluten-Free Peanut Butter Cookies
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-free vanilla extract
1 1/4 cups Earth Balance® Natural Peanut Butter, crunchy or creamy
1 tsp. baking soda
1 tsp. salt
1/2 tsp. gluten-free baking powder
Preheat oven to 350° F. Line two cookie sheets with parchment paper.
Cream together Earth Balance® Coconut Spread, brown sugar and granulated sugar until light and fluffy.
Mix in the egg replacer and vanilla, then mix in Earth Balance® Peanut Butter until well-combined.
In a separate bowl, whisk together flour, baking soda, salt and baking powder.
Mix dry mixture into wet mixture, in three separate additions, beating well after each addition.
Measure one teaspoon of 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.
Gently flatten each cookie using a fork, pressing once across the cookie, then again, making a crisscross pattern.
Bake 8 to 10 minutes, or until the tops are lightly browned.
Let the cookies stand 5 minutes before removing from cookie sheets to cooling racks. Store cooled cookies in an airtight container.
What do you like to bake using Earth Balance Spreads? Let us know in the comments section below!