As I’m busy creating comfort food during the current disruption, I decided I’d post this classic “recipe” from my childhood. It’s hardly a recipe, as it contains only two ingredients.
However, it’s not the same as the butter and maple syrup I squished together in a bowl when I was a child. It has no butter, and may not even contain maple syrup. I use low-glycemic index coconut nectar as a sweetener instead of maple syrup. But it tastes close enough to the original.
If you use unsalted non-dairy butter, add a pinch of salt for more flavor. If it’s not sweet enough, add a pinch of powdered zero-glycemic-index sweetener such as monkfruit/erythritol or xylitol.
Spread non-dairy maple butter on toast, or muffins or slather it on gluten-free cornbread (my favorite). Use it whenever and wherever you want to add a sweet, buttery flavor. It will also work with savory dishes like ham or peas. It’s comfort food through and through, but that’s what all of us need right now.
Non-Dairy Maple Butter
Use coconut nectar for a lower glycemic index or maple syrup for a more authentic flavor in this slightly sweet non-dairy buttery spread that's delicious on toast, muffins or cornbread.
- 8 tablespoons (1 stick) non-dairy butter, softened
- 1 tablespoon coconut nectar or maple syrup
- Pinch powdered monkfruit/erythritol or powdered xylitol (optional)
- Pinch pink Himalayan salt (optional)
In a small bowl, whisk together the very soft non-dairy butter and coconut nectar or maple syrup.
Add a pinch of sweetener and/or salt as desired. See NOTE.
Scrape into a small glass or ceramic container, cover and refrigerate.
Remove from fridge 15 minutes before using.
You may need to add a pinch of sweetener or salt, depending on the flavor of your non-dairy butter. Some brands of non-dairy butter I buy are very salty. Other brands contain little salt. You'll need to do a little experimenting to get the maple butter flavor right. It should be quite buttery but not overly sweet. Coconut nectar has a lower glycemic index than maple syrup, but use maple syrup if you can't find coconut nectar.
Whisk softened (not melted) non-dairy butter until it’s smooth.
Add 1 tablespoon coconut nectar or maple syrup.
Whisk vigorously until well blended.
Scrape into a glass or ceramic dish, cover and refrigerate until ready to use. Remove from fridge 15 minutes before serving.