Thursday, December 18, 2008

Earth Balance. A Healthier Spread!

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Gingerbread Cookies
Most associated with gingerbread men, these delicious cookies cry out to be shaped into handsome little people wearing
button-down coats. If that’s not your style, simply shape into round circles.
3 cups (375g) unbleached all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (112g) Earth Balance® Natural Buttery Spread Original flavor in Tub form, at room temperature
3/4 cup (150g) granulated sugar
1 1/2 teaspoons Ener-G Egg replacer powder (equivalent of one egg)
2/3 cup (225g) unsulphured molasses
Baking Instructions:
IN A BOWL, sift or whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
In the bowl of your electric mixer (or with an electric hand mixer) beat together the butter and sugar until light and fluffy, 3-
4 minutes. Add the egg replacer powder and molasses and beat for another minute. Finally, add the flour mixture and beat
until you have a smooth dough. Add a little more water-1-2 tablespoons (13-30ml)- as needed to get the right consistency.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F (180°C, or gas mark 4). Line 3 baking sheets with
parchment paper. Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the
dough to a thickness of ¼ inch (6mm). Keep turning the dough as you roll, making sure the dough does not stick to the
counter. If the dough gets too warm (from handling it), making it hard for the cut out cookies to keep their shape, simply
refrigerate it again for about 10 minutes. Cut out the cookies using cookie cutters and transfer to the prepared baking
sheets. Bake for 10-15 minutes (depending on size), or until they begin to brown around the edges. Remove from the oven
and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Yield: 3 dozen cookies
Serving Suggestions and Variations:
*Frost with icing, if desired. Store frosted cookies between layers of parchment paper or waked paper.
Recipe provided by :
Colleen Patrick-Goudreau, Founder & Director of Compassionate Cooks

Cranberry Nut Bread
While this is the perfect fall/winter/holiday treat, it can be made any time of the year, particularly if you freeze fresh
cranberries when they’re in season. Though you can certainly serve this bread right away, it’s even better a day or two later
when the flavors have had time to mingle.
1 tablespoon (15g) ground flaxseed
(equivalent of 1 egg)
3 tablespoons (44 ml) water
¼ cup (55g) Earth Balance® Natural Buttery Spread Original flavor in Tub form (melted and cooled)
1 teaspoon vanilla extract
1 cup (235 ml) orange juice
1 cup (235 ml) nondairy milk
4 cups (500g) unbleached all purpose flour
1 cup (200g) granulated sugar
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons orange or lemon zest
1 ½ cups (95g) whole cranberries, fresh or frozen
½ cup (40g) candied fruit or mixed peel, chopped
1 cup (125g) coarsely chopped toasted almonds, walnuts, hazelnuts, or pecans
Baking Instructions:
PREHEAT THE OVEN TO 350°F (180°C or gas mark 4). Lightly grease an 8x4x2-inch (20x10x5-cm) or a 9x5x3-inch (23x13x7.5-
cm) loaf pan. In the small bowl of your food processor or by hand, whip together the flaxseed and water until thoroughly
combined and thick, about 1 minute. Add the melted butter, vanilla, orange juice and milk, and blend until combined. Set
aside. In a large bowl, stir together the flour, sugar, baking powder, salt and zest. Stir the wet ingredients into the dry
ingredients, and mix in fruit and nuts. Pour into the prepared pan and bake for 60-70 minutes, or until a thin wooden skewer
inserted into the center of the bread comes out clean. Leave to cool in the loaf pan for 30 minutes before turning it over to
cool on a wire rack.
Yield: One standard-size loaf
Serving Suggestions and Variations
*You may also use dry cranberries, though the tartness of the fresh cranberries, which definitely mellows when they’re
cooked, contrasts nicely with the sweetness of the dried fruit.
*This bread freezes really well. To serve after freezing, bring to room temp or heat in the microwave
Compassionate Cook Tips:
*To toast almonds, spread on a baking sheet and place in a 350°F (180°C or gas mark 4) oven for 5-10 minutes until lightly
brown. Watch carefully to prevent burning. Cool before using.
*You may use your electric stand mixer to combine all the ingredients, but I recommend folding in your cranberries by hand
lest you crush them with the mixer blade.
Recipe provided by :
Colleen Patrick-Goudreau, Founder & Director of Compassionate Cooks

Fig Date Bread
2 tablespoons (30g) ground flaxseed
(Equivalent of 2 eggs)
6 tablespoons (90ml) water
1cup (175g) pitted dates, chopped
1cup (175g) dried figs (or ½ cup [140g] fresh), coarsely chopped
¼ cup (55g) Earth Balance® Natural Buttery Spread Original flavor in Tub form
1 ½ teaspoons baking soda
1 cup (235ml) boiling water
½ cup (100g) granulated sugar
½ cup (175g) walnuts, chopped
¾ cup (94g) unbleached, all-purpose flour
¾ cup (90g) whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
Baking Instructions:
PREHEAT THE OVEN TO 350°F (180°C, or gas mark 4). Grease an 8x4x2-inch(20x10x5-cm) or a 9x5x3-inch (23x13x7.5-cm)
loaf pan.
In a food processor, or in a large bowl, combine the dates, figs, butter, and baking soda. Add the boiling water, stir
well, and let it stand for 15 minutes to thicken up. After 15 minutes, stir in the sugar, walnuts, and flaxseed mixture.
In a medium-size bowl, combine the flours, baking powder, and salt. Add to the date mixture, and stir just until
Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted into the center comes out clean (a
toothpick may not be long enough), 55 to 60 minutes. Cool in the pan for at least 30 minutes, and then turn out onto a wire
rack to cool completely.
Yield: 1 standard size loaf
Compassionate Cooks Tips:
*Fresh Figs are one of the most perishable fruits and should be eaten within a day or two of purchase. Look for figs that
have a deep color and are plump and tender, but not mushy. They should have a mildly sweet fragrance and not smell sour.
Keep ripe figs in the refrigerator for up to 2 days. Under-ripe figs can be kept on a plate at room temperature, away from
direct sunlight. Well-wrapped dried figs will stay fresh for several months and can be either kept in a cool, dark place or
stored in the refrigerator.
Recipe provided by :
Colleen Patrick-Goudreau, Founder & Director of Compassionate Cooks

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