For those allergic to soy, palm oil, coconut oil, and milk, it is impossible to to find a store bought margarine substitute. Tomv, a fellow member from a yahoo health group, has developed a tasty margarine that spreads and melts like butter. With his permission, I wanted to share this recipe with you. I have used it on my bagels, and baked potatoes. I love it!
Enjoy the spread!
1 cup extra light olive oil
1/2 cup grapeseed oil
1/4 cup or more Cocoa Butter (Chips) - Germany by ChefShop*
1/2 tsp lemon juice
1/4 tsp sea salt ( or more to taste)
In a glass measuring cup, pour in 1/2 cup olive oil.
Pour in 1/2 cup of grapeseed oil.
Add cocoa butter chips until liquid rises to 1-1/2 cup.
Add the oil and cocoa chips to a double broiler.
Add the final 1/2 cup of olive oil.
Over medium to medium low heat,
begin to heat the oil to melt the chips.
Be sure not to heat the oil over 150 degree Farenheit
so as not to kill the enzymes.
Once all the ingredients are melted, add lemon juice. Use a hand held beater,
with one beater inserted, blend for 2 minutes.
The liquid will turn a lighter color.
Pour oil into a container and place in the refrigerator and allow to firm.
- Be sure to use cocoa butter that is food grade.* The ones from the Chef Shop are wonderful and convenient. It took about 3 oz of the cocoa butter chips.
- Tomv makes his in the microwave with success. Follow the same directions as above up to the point of placing it in a double broiler. Instead, place it in a microwave safe container. Microwave in thirty second intervals. Simply swirl the container until all the cocoa butter melts. The container will be warm to the touch but not too hot. Be sure not to heat over 150 degrees. Once it is melted, continue with the instructions above, starting with the beaters as noted above.