Food Blog

Christmas spiced butter


I originally got the idea for this recipe from a magazine I happened to be browsing through a few weeks ago, although I now have no idea where I was when I was browsing and I have no idea which magazine...sorry about that! But I can tell you this, it was such a super simple idea that basically consisted of softening some (non-vegan) butter and whipping into it some Christmas spices. 

I took this one level further by using melted coconut oil and folding in Christmas spices along with some blitzed up dried cranberries for a pretty sparkly berry effect. You could add more or less sweetener to taste depending on how sweet and indulgent you want to make it. I actually used about 1/4 coconut butter as I had a tiny bit of homemade stuff needing to be used but all coconut oil will be fine, I wouldn't recommend all coconut butter as the 'meat' content would not give such a smooth overall blend.



This would make the perfect last minute Christmas gift too, all wrapped up in a little canister with some ideas for use on a little label....imagine it melted and drizzled over pancakes, dolloped on top of a single serve sponge watching it melt over the top or even added too some oats and nuts to make a quick baked granola!

It's barely even a recipe, but of course I've added it below. Feel free to swap in your own favourite spices or add different dried fruits. I'd advise that any dried fruit is blitzed up into very small pieces or chopped very finely so that the resulting 'butter' is not too chunky to use.


Recipe: Christmas spiced butter

Ingredients:

1/2 cup coconut oil
1/4 tsp each cinnamon/nutmeg/ginger
pinch allspice
1tbs coconut sugar or rapadura (agave etc may also be fine but I opted for a granulated sweetener to mix through)
1 tbs very finely chopped dried cranberries (or other dried fruit)

Method: 

Melt the coconut oil and mix through all the ingredients. Spoon/pour into a small jar and allow to set. Store at room temperature.

Note: the top photos were taken when the butter had set and these photos were taken when the coconut oil was still liquidy, hence the darker colour.


For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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