Spreadable Butter Recipe
- A Recipe For People With Oil Intolerance Issues
For anyone with oil intolerance issues, especially if that intolerance includes rapeseed and sunflower oil (rapeseed, canola, sunflower, and olive oil being the worst of these and most likely to cause intolerance issues), the choice of spreads (and many other foods) becomes very limited: there is literally one spread in British foodstores, and one spread only, that does not contain rapeseed oil, that being Pure
; unfortunately, all variants of Pure use palm oil (environmentally destructive due to a massive over-dependence on oil additives in western cultures) which, yes, is RSPO certified1 2
, but which is also completely unecessary.
Butter is an alternative, but not very spreadable, and the spreadable butter sold by our foodstores is expensive and full of junk ingredients (including, yes, rapeseed and palm oil); so a solution is required:
The 'recipe', as such, is simplicity itself, and uses 200ml of grapeseed oil3
(similar to canola oil4
, in that it is very mild-flavoured, but with the oil extracted from the seeds as opposed to the plant - genetically modified in the case of canola oil - and considerably healthier) blended with 250ml of cubed butter. A pleasanter-tasting alternative can be produced using Groundnut Oil, but this is not an option for anyone with peanut, or legume, allergies.
Short of softening the butter and hand-blending it with the oil (an arduous process), it is necessary to use a blender, pulse-blending and occasionally pausing to use a fork to ensure that any remaining lumps of butter are pushed down and into the blades.
Melting the butter, even on a very low temperature, changes the composition of the butter and is likely to leave the end product with a grainy texture or slightly unpleasant taste, even if the butter is melted without direct heat (eg
: in a bowl placed inside a pan of hot water). Thoroughly heating the blender jug with hot (not boiling) water or in a cooker on a very low heat (glass jugs only, and only with any plastic fittings removed first) can also make it easier to remove the end product from the jug.
Once the spread is thoroughly blended, decant into a clean, lidded, rigid plastic food container from the recycling and store in the fridge. This will give you a healthy, pleasant-tasting, spread that should spread easily on all but the softest of bread (using bread straight from the freezer works well for this: slices of frozen bread placed on a worktop literally take but a couple of minutes to thaw out even in a cool room, - brown and granary types a minute or two longer, - and can be spread easily during this time).
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