I think the hardest thing about running a blog (at least for me) is making the time so I don’t feel like I am “missing out” on the fun stuff. There are so many fabulous blog events, and try as I might, I just can’t seem to get posts and recipes done in time to join in on most.
But, a few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, dairy-free honey-buttery spread that I whipped up for a treat.
I had mentioned posting the recipe for that easy spread, but of course, lost my notes on the ingredients! Nonetheless, when Five Star Foodie announced that the March Five Star Makeover theme was Compound Butter, I knew I had to get back to the drawing board to share this little combination.
I did change the ratios a bit, I am sure of that, I also added some more spice, and I didn’t use dairy butter or margarine to make this spread. Rather, I used a combination of nutritive oils that firm up nicely for slicing, spreading, whipping, and melting.
As many of you know, presentation isn’t my strong suit. With that in mind, you can mold this butter into something more attractive than my roughly done “pats.”
Spiced Honey “Butter”
This makes a rather firm “butter.” If you want a softer butter straight from the fridge, feel free to change the oil blend 50/50. That is, use 2 tablespoons coconut oil and 2 tablespoons of the other oil. The more nutritive oils will impart their own flavors. For the most neutral taste, I use Extra-Light Olive Oil, for a richer taste, I used Hemp Seed Oil (the Green Gold Hemp Oil from Foods Alive – not as strong as some other brands in flavor).
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free (if coconut is a concern, see the sub note), optionally Vegan, and Free of Refined Sugars.
- 3 Tablespoons Coconut Oil, melted (Palm Oil can be substituted)
- 1 Tablespoon Good Quality Oil (Hemp, Flax, Olive, Walnut, etc. – I used Foods Alive Hemp Oil for one batch and Extra-Light Olive Oil for another)
- 1 Tablespoon Honey (use Agave Nectar to make it vegan)
- 1/4 Teaspoon Chinese 5-spice Powder (sold in most spice sections)
- 1/8 Teaspoon Ground Cinnamon
- Pinch Salt
Quick Cheater’s Method: In a small dish, whisk all ingredients together. Place in the freezer for about 10 to 15 minutes. Remove and vigorously whisk with a fork to smooth it out. Return to the freezer for a bit more. Whisk again to make it smooth. It should be quite firm at this point. Shape or pipe as desired and store in the fridge until ready to use.
Assuming your house isn’t too warm, the “butter” will stay solid at room temperature, just softening a bit, but will melt readily atop warm toast or steamed veggies (try carrots, sweet potatoes, golden beets, or other honey-loving veggies).
Yields about 1/4 cup of flavorful “butter”
Carrot Love (Spiced Honey Roasted Carrots)
In the pictures I simply steamed some carrots and let the sweet “butter” melt overtop. But, if you would like to prepare some sweet roasted carrots for the holidays – simply place 3/4 to 1 lb of cut carrots (or baby carrots) in a pyrex dish in a single layer, and mix with 1.5 to 2 tablespoons of the Spiced Honey Butter. Roast at 450ºF for 25 to 30 minutes, giving the carrots a stir after the first 15 minutes. If you like them really caramelized, you can always roast longer.
Blog Giveaway – Megan’s Munchies offers up a Wanchai Ferry “Perfect Night”. Giveaway includes Asian entrees, some Asian table goodies, and a $25 Target gift card!
Events – This post was also submitted to Fight Back Fridays at Food Renegade.
Best Wishes to You All for Easter and Passover,