PLANT BASED BUTTER RECIPE RECIPES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
• Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
• Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel® Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
• Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

Steps:

• Preheat oven to 350°
• Mix together flax egg and let sit
• Add remaining ingredients to food processor
• Add the flax egg
• Mix in food processor until mixture sticks together
• Roll into balls
• Place on a Parchment paper lined cookie sheet
• Flatten balls slightly and press fork marks into each like a cross
• Bake for 15 minutes