cooking with coconut2

7/28/2019 Cooking With Coconut2

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Cookingwith

Coconut


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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


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


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


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


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 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


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


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


6/8

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. 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.


7/8

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


Almond Butter

3 Tbs. brown rice syrup

3 Tbs. real maple syrup


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



Coconut Spread


2 tsp. coconut extract

2 1/2

CoconutCreamPie


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.

cooking with coconut2

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