ALL HAIL PLANT-BASED SPREADS! You can use it to make these 5 DAIRY-FREE Baking Recipes. Wondering what is so good in plant-based spreads?
It’s what it doesn’t contain that makes it good for you:
- Dairy free
- Lactose free
- Nut oil free
- Gluten free
- Soy free
- Cholesterol free oils
- Salt reduced
- Natural colours and flavours
- GMO free
- No preservatives
Chocolate Ganache Brownies
- 115 g Nuttelex Buttery (melted)
- 200 g Coarsely chopped semi-sweet chocolate
- 250 g Granulated Sugar
- 3 large Eggs
- 1 tsp Pure vanilla extract
- 95 g All-purpose flour
- ¼ tsp Salt
- 200 g Chocolate
- 100 g Nuttelex Buttery (melted)
- Combine all the ingredients and pour it in the baking pan.
- Bake in the oven at 160°c for 45 minutes.
- For the ganache, in a pan combine both of the ingredients and heat it up until the chocolate is completely melted.
- Pour the hot chocolate ganache on top of the hot brownies and let it cool down to room temperature.
Red Bean Brownies Cookies
- 200 g Dark chocolate (melted)
- 125 g Nuttelex Buttery Spread
- 100 g Red bean paste
- 150 g Castor sugar
- 100 g Light brown sugar, Packed
- 2 large Eggs
- 22 g Plain flour
- 1 tsp Cocoa powder
- ¼ tsp Salt
- Sift all the dry ingredients together.
- Beat the egg, sugar and Nuttelex Buttery Spread for five minutes and then add the chocolate.
- Slowly add the dry ingredients and then scoop it out using an ice-cream scoop.
- Bake in the oven at 180°c 10-15 minutes depending on the size.
Pandan Coconut Chocolate Fudge
- 5 g Gelatin
- 400 ml Coconut Milk
- ¾ cup Sugar
- 2 tbsp Melted Nuttelex Coconut Oil
- 5 oz Chocolate
- 2 tbsp Cocoa Powder
- ½ tsp Pandan extract
- ¼ tsp Fine salt
- Bloom the gelatin. Line a 9×5 inch loaf pan with waxed paper or parchment paper.
- In a medium saucepan over medium heat, bring the coconut milk, sugar, and Nuttelex Coconut oil to a low boil. Reduce heat and simmer for 20 to 30 minutes, or until the mixture is thickened and reduced by about ⅓.
- Remove it from the heat and add the chopped chocolate and let it stand for 5 minutes, until melted. Stir in until well combined and mixture is smooth.
- Whisk in the melted gelatin, the cocoa powder, pandan extract (if desired), and salt until it is smooth.
- Spread the mixture in the prepared pan. Chill for 6 hours until it is firm and then cut into squares. Roll in shredded coconut, it desired.
Chocolate Crinkles Cookies
- 1 cup Unsweetened cocoa powder
- 2 cups All-purpose flour
- 1.5 tsp Baking powder
- ¼ tsp Salt
- ⅓ cup Nuttelex Coconut Oil
- 1 ½ cups White sugar
- 2 tsp Vanilla
- 4 large Eggs
- ½ cup Powdered sugar4
- Sift all the dry ingredients, after that cream the Nuttelex Coconut Oil and eggs until pale.
- Slowly add the dry ingredients and let it rest in the chiller. Portion each unit equally to 2 tbsps.
- Roll it on sugar and bake in an oven at 180°c for 15 minutes.
Chocolate Brownies Cookies
- 50 g Egg
- 60 g Brown sugar
- 120 g Dark Chocolate
- 30 g Nuttelex Buttery Spread
- 40 g All-purpose flour
- 10 g Cocoa powder
- 2 g Baking soda
- 2 g Vanilla extract
- 30 g Cacoa nibs/Chocolate
- 50 g Pistachio
- In a microwave sage bowl, combine dark chocolate and Nuttelex Buttery Spread. Then melt it in the microwave.
- In another bowl, beat egg, brown sugar, and vanilla until pale a bit.
- Add the chocolate mixture into the egg bowl.
- Add remaining ingredients and mix well.
- Decorate it with pistachio.
- Pipe the batter and bake in 180°c oven for 7-9 minutes.
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