Prep Time:
Yield:Description
Two dairy-free spreads that make a flavorful alternative to butter. Try the garlic herb butter over veggies or the bacon butter on toast with preserves.
Ingredients
For the garlic-herb butter:
- 5 Tbsp pork lard
- 2 Tbsp coconut cream (from top of can of full fat coconut milk)
- 1 Tbsp macadamia nut oil
- 3 cloves garlic, minced
- 1 tsp oregano (add an extra 1/2 tsp if you like oregano as much as I do)
- 1 tsp dill
For the bacon butter:
- 1/4 C bacon fat
- 1 Tbsp macadamia nut oil
- 3 Tbsp coconut cream (from top of can of full fat coconut milk)
- 2 strips of bacon, crumbled
Instructions
For the garlic-herb butter:
- Add the lard and garlic to a small saucepan over medium heat.
- When the lard has melted and the garlic is fragrant, remove from heat.
- Whisk in dill and oregano, then the coconut cream and macadamia nut oil.
- Place in a bowl in the refrigerator until solid (ingredients will separate and that's ok!)
- Once the butter is solid, use a hand mixer to whip and re-incorporate all the ingredients.
- Store in the refrigerator - it will stay spreadable.
For the bacon butter:
- Melt bacon fat in a small saucepan over medium heat.
- Remove from heat and whisk in coconut cream and macadamia nut oil.
- Stir in bacon pieces. Transfer to a bowl and place in the refrigerator until solid. (The ingredients will separate and that's ok.)
- Once the butter has solidified, use a hand mixer to whip the butter and incorporate all the ingredients.
- Store in the refrigerator - it will stay spreadable.