Archive for the ‘Recipes’ Category

Slow Cooked Short Ribs (Gluten-Free)

Monday, July 20th, 2015

This Slow Cooked Short Ribs recipe is one of my favorites. It’s the ultimate comfort food, especially served over traditional Indian basmati rice, and a wonderful dinner to come home to after a long day at work. Serves 5 to 6.



2 lbs short ribs

½ head of cauliflower, chopped into florets

½ to 1 lb of small carrots, peeled, with the bases cut off

1 tablespoon virgin coconut oil

2 to 3 tablespoons MELT® Organic

½ onion, finely chopped

2 cloves garlic, minced

1 tablespoon of high quality curry powder mix – the quality will affect the outcome

1 teaspoon salt

Pepper to taste

1 cup homemade bone broth

1-14 oz can of Glen Muir roasted chopped tomatoes

Cilantro, leaves removed from stems, to taste


  • Turn Crock Pot on “high”.
  • On your stovetop, preheat a skillet on medium with virgin coconut oil. When the oil is liquid (but not smoking) and the pan is hot, brown the short ribs.
  • Add the browned short ribs to the crock pot with its juices.
  • Turn the stovetop down to medium-low and sauté the onions in MELT until the onions have softened.
  • Add the garlic, curry powder, salt, and pepper, and sauté lightly for a few minutes to activate the spices.
  • Add the broth and tomatoes to the skillet and bring to a simmer.
  • Pour and scrape all of the skillet contents over the short ribs in the Crock Pot.
  • Add carrots and cauliflower to your Crock Pot, but only so they are resting on top and are NOT submerged in liquid.
  • Cook on high in your Crock Pot for 6 to 8 hours. Add the cilantro leaves about 30 minutes prior to serving.
  • Serve with cooked rice of your choice.

Goat Cheese and Pesto Pizza (Gluten-Free)

Wednesday, July 1st, 2015

Odds are you don’t have any idea how much vitamin K you are getting in your daily diet. Should you? Probably not, but if you’re interested in knowing; vitamin K is kind of like a glue for other proteins. It helps bind calcium to your bones and helps blood coagulate.

What does this have to do with pizza, you ask? Basil has 98% of the recommended daily allowance of vitamin K.

If I were a doctor, and I want to be very, very clear about this – I am not a doctor. But if I were, I would write you a prescription for this pesto pizza.

Take one slice of this Pesto Pizza with liquid. For maximum results, take two.

Seriously, though. Not a doctor.


Yields one 12” pizza.



For the gluten-free crust:

3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)

1 teaspoon salt

½ teaspoon baking powder

1 tablespoon sugar

1 tablespoon yeast

1¼ cup warm water, divided

1 tablespoon MELT® Organic, softened

For the Pesto

3 cups lightly packed bail leaves

2 cloves garlic, pressed

2 tablespoons toasted pine nuts (toast pine nuts in a dry skillet over medium/ high heat until toasty)

1/3 cup olive oil

Juice of ½ lemon

½ teaspoon sea salt

¼ teaspoon pepper

¼ cup freshly grated Parmesan cheese

Toppings for the Pizza

4 oz fresh goat cheese

Toppings of choice: 1 thinly sliced tomato and sautéed shitake mushrooms


For the crust:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine yeast and ¾ cup warm water (about 110 degrees). If the water is too hot it will kill the yeast! Let it set for 5 minutes to activate. Sprinkle in 1 tablespoon of the sugar a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, and baking powder. Whisk until well combined.
  • Make a well in the dry mixture and add the yeast mixture. Add the MELT and an additional ½ cup of warm water before stirring. Then use a wooden spoon to stir it all together until well combined.
  • Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge until the crust is pretty thin – less than 1/4 inch.
  • Place the pizza crust in the oven and pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, which is fine. Remove the pizza crust from the oven.

For the Pizza:

  • Preheat the oven to 500 degrees.
  • Make the Pesto by combining the basil leaves, garlic, pine nuts and 2 tablespoons of olive oil in a food processor and process until just slightly chunky. With the motor running, slowly drizzle the remaining olive oil in a steady stream. Add the lemon juice, Parmesan cheese, salt and pepper and continue processing until smooth.
  • Generously spread the pesto sauce over the top of the pizza crust and add the toppings of your choice (sliced tomato and sautéed shitake mushrooms) followed by soft mounds of goat cheese.
  • Carefully place the pizza in the oven until your toppings are warm and bubbly and the crust edge looks golden brown, between 15 to 25 minutes.
  • Remove from the oven and serve.

Cheesy Spaghetti Squash Casserole (Gluten-Free)

Thursday, June 25th, 2015

Our Cheesy Spaghetti Squash Casserole is classic comfort food without making you feeling uncomfortable later. Spaghetti squash has a surprisingly similar texture to hash browns but with much more to offer nutritionally. Combined with sautéed onions, creamy yogurt, and raw goat cheddar, this satisfying dish will be a welcome addition to your family dinner. Adapted from Detoxinista. Serves 4-6.



1 medium spaghetti squash

1-2 tablespoons MELT® Organic

½ large or 1 small yellow onion, chopped

1-2 cloves garlic, pressed

1 cup plain goat milk yogurt

3 oz raw goat cheddar, shredded and divided into 3 equal piles

1 teaspoon sea salt or to taste

Black pepper, to taste


  • Preheat the oven to 375 degrees.
  • Cut the spaghetti in half, lengthwise, and scoop out the seeds. Place the spaghetti halves face down on a baking sheet and cook for 60 minutes, or until a fork can easily pierce the outer shell.
  • Remove the squash from the oven and turn the halves face up so they can cool.
  • Lightly sauté the onion in MELT over low-medium heat until it is tender. Add the pressed garlic and stir so it loses its raw smell, but does not burn.
  • Transfer the onion and garlic to a large sized mixing bowl and combine with the yogurt, 2 oz of the cheddar, salt and pepper.
  • When the spaghetti squash is cool, use a fork across the width of the squash to scrape out the “noodles” and add to the mixture. Mix well.
  • Transfer the mixture to a 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining cheddar cheese over the top and return to the oven to bake for 30 to 35 minutes at 400 degrees, or until a light golden brown crust has formed on the top. Serve immediately.


Glazed Double Chocolate Donuts (Gluten-Free)

Wednesday, June 17th, 2015

These Glazed Double Chocolate Donuts are a delightful, rich treat and a welcome change from highly processed donuts made from HFCS, refined wheat, and rancid oils, especially if you are like me and can’t remember the last time you ate a donut. Best of all, these grain- and gluten-free donuts are made with coconut flour, and are baked instead of deep fried. This recipe is adapted from the Detoxinista and makes 6 standard donuts.

Healthy Donut


For the Chocolate Donuts:

¼ cup coconut flour
¼ cup cocoa powder
1/8 teaspoon sea salt
½ teaspoon baking soda
3 eggs
¼ cup Chocolate MELT®, softened
1/3 cup pure maple syrup
1 tablespoon vanilla extract

For the Chocolate Glaze:

½ cup dark chocolate chips
1 tablespoon Chocolate MELT


  • Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  • In a medium bowl, sift together the coconut flour, cocoa powder, sea salt and baking soda and whisk so the dry ingredients are well mixed.
  • Add in the eggs, Chocolate MELT, maple syrup, and vanilla and whisk again until a uniform batter is created.
  • Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.
  • Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
  • Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (If you grease the pan well enough, they should slide right out.)
  • To glaze the donuts, prepare the chocolate glaze by melting together the Chocolate MELT and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools. It is easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm.
  • To quicken the hardening of the glaze, place the glazed donuts in the fridge for 15-20 minutes. Feel free to give the donuts a second glazing, if desired.

MELT® Organic Love

Thursday, May 28th, 2015

Lorelai of Marigold Crown sat down with our Founder, Cygnia Rapp, to discuss how MELT became such a big part of her gluten-free baking lifestyle.

Tell me about your blog.
“I was diagnosed with Celiac disease about three years ago and I blog about my hobbies, mostly sewing and gluten-free baking. I also have a section called ‘Detox My Life’ where I take an aspect of my lifestyle and write about how I eliminated exposure to synthetics and chemicals, which can include anything from chemical-laden dog food, fabrics with synthetics, to certain food products, and how I transitioned to more natural alternatives. ‘Detox My Life’ is for increasing product awareness in general. I have found that American vitamin and beauty products are the worst in terms of how they are regulated for disclosing ingredients; most of the time added synthetics and chemicals are not listed on the packaging.”

How did you discover MELT?
“I discovered MELT about two years ago. I have always liked coconut and coconut oil, so when I saw MELT was a coconut oil-based butter substitute with high oleic sunflower oil, I thought it sounded delicious and I wanted to try it. I have many vegan friends, so baking with MELT allows me to make traditional foods that are both vegan and gluten-free and that everyone can enjoy. I’m able to cut out allergens and still create baked goods that taste rich.

Since I most of my friends are gluten-free, dairy-free, or vegan, I have recommended MELT to many people: ‘If you want essentially butter, MELT is what you should get.’ If I am making dessert to take to a friend’s house or a work event, MELT is what I use instead of butter.”

I like MELT’s simple list of ingredients and knowing where/ how they are sourced. Other butter substitutes aren’t nearly as transparent. I make from scratch my own beauty products, paper, clothing, and recipes. Technically, I could mix coconut and high oleic sunflower oils on my own and make my own butter replacement, but why go through the hassle when MELT has already blended all of those ingredients into the perfect consistency.

I love the flavor and texture of MELT; it’s very similar to butter and what I grew up with. MELT makes me nostalgic for the rich baking I grew up with, like my grandmother’s cooking, but I know it’s made with fresh ingredients and coconut oil. When I use MELT, I know I haven’t added anything processed to my baking and it’s organic.”

How do you use MELT?
“I use MELT mostly in baking – and I bake A LOT. I use MELT pretty much any time a recipe calls for butter. I have a stick of butter that I use sometimes in recipes, but I can’t really tell the difference between baking with butter versus MELT. Many of my friends are vegan, so it’s easier to bake vegan with MELT and still get the same old school style rich baking treats that my friends can enjoy as well.

I bake cupcakes, cakes, muffins, pastries, pies, and layered desserts like mousse. My FAVORITE recipes for using MELT are gluten-free vegan donuts, peach & blackberry lattice pie, and chocolate spice cupcakes. I am about to try making granola bars for work lunches. I love using MELT when I bake apple pies, both for greasing the pan and for adding pats of MELT over the fruit itself so it melts into filling.

As much as I love baking, I hate cooking. I am not good at cooking food. I leave making dinner to my boyfriend – I’ll make the dessert, he can make dinner.

Bulletproof Chai Tea (Very Low Caffeine)

Saturday, May 2nd, 2015

Have you heard of Bulletproof coffee yet, like me, you are highly sensitive to caffeine? Look no further: homemade Bulletproof Chai Tea sweetened with Honey MELT® is destined to become a part of your morning routine. Before Chai Tea was commercialized in the US, I was making my own – Chai Tea couldn’t be easier or cheaper to make and allows you control over the caffeine content. I am highly sensitive to caffeine, yet this recipe is surprisingly energizing. (Black tea is considered an essential component of the recipe as a synergistic compound.) Makes 2 quarts of Bulletproof Chai Tea.


2 quarts water

20 cardamom pods

20 peppercorns

15 cloves

3 cinnamon sticks

1 Tablespoon loose black tea

1 inch fresh ginger root, grated

Milk to taste

1-2 Tablespoons Honey MELT® per cup of Chai Tea

Honey to taste

bulletproof chai


  • Boil the cardamom, peppercorns, cloves, cinnamon, black tea, and ginger root for at least 30 minutes.
  • Strain Chai Tea into storage glass container(s) and place in the refrigerator.
  • For a cup of Bulletproof Chai Tea, reheat 8oz. When boiling, remove from heat.
  • Blend Honey MELT®, milk, and honey to taste using a hand blender until frothy.
  • Pour into mug and enjoy!

Cocoa Brownies

Thursday, April 2nd, 2015


Cocoa Brownies
Recipe type: Dessert
  • ¾ cup (150 grams) sugar
  • 1 egg, room temperature
  • 2 egg whites, room temperature
  • ¼ cup (56 grams) MELT organic chocolate spread, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40 grams) all purpose flour
  • ½ cup (40 grams) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • pinch of salt
  1. Heat the oven to 350F. Line an 8X8" baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on low speed the sugar, the whole egg and the egg whites until fluffy and thickened, about 5 minutes.
  3. Beat in the chocolate spread and vanilla extract and stir to combine.
  4. Gently, fold in the flour, cocoa powder, baking powder and salt. Stir until just combined.
  5. Pour the brownie batter into the prepared baking pan and bake in preheated oven for 20 to 22 minutes or until a toothpick inserted in the center comes almost clean (the brownies will combine to cook as the cool down)
  6. Remove from the oven and cool completely on a wire rack before cutting into bars.
  7. For clean cuts, use a sharp knife and clean the blade after each cut.


Grain Free Pumpkin Nut Bread

Thursday, April 2nd, 2015


Grain Free Pumpkin Nut Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 cup homemade pumpkin puree
  • 4 eggs
  • ⅓ cup Vermont maple syrup
  • ¼ cup MELT Organic spread
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ cup tapioca flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup chopped nuts of your choice
  1. Preheat the oven to 350F.
  2. Line a small loaf pan with parchment paper.
  3. Mix the pumpkin, eggs, maple syrup & MELT Organic.
  4. Sift in the salt, spices, flours, baking soda and baking powder.
  5. Mix thoroughly.
  6. Add the nuts and mix.
  7. Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.


Citrus Honey Biscuits

Thursday, April 2nd, 2015


Citrus Honey Biscuits
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 ounces Honey MELT Organic, diced
  • 2 eggs, divided
  • ½ cup plain Greek yogurt
  • zest of 1 orange
  • zest of 1 Meyer lemon
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey
  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpat.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
  4. Beat 1 egg in a medium bowl.
  5. Add the yogurt, zests, orange juice and honey and whisk together until smooth.
  6. Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
  7. Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
  8. Using a biscuit cutter or rim of a glass, cut into circles.
  9. Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
  10. Beat the remaining egg in a small bowl and brush the tops of each biscuit.
  11. Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
  12. Remove from the oven, let sit a couple of minutes before serving warm.


Gluten Free Pumpkin Bread

Wednesday, April 1st, 2015


Gluten Free Pumpkin Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup Rich & Creamy MELT Organic spread
  • ½ cup unsweetened applesauce
  • ½ cup raw honey
  • 2 eggs
  • 1 (15 oz) can pumpkin puree
  • 2 cups gluten free flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt
  1. Preheat oven to 350 degrees
  2. Grease a bread pan with MELT spread
  3. In a large bowl, mix together flour, baking soda, salt & spices and set aside.
  4. With a mixer, beat butter and honey together on med-high until light and fluffy (7-8 minutes)
  5. Blend in eggs and applesauce
  6. Beat in vanilla
  7. Set mixer on low and slowly add in flour mixture. Beat until just combined - do not over mix.
  8. Add in pumpkin and blend on medium until just combined.
  9. Bake for approx. 1 hour 10 minutes. (cover with foil if top becomes browned before done)

Soft-Baked Vegan Chocolate Chip Cookies

Wednesday, April 1st, 2015


Soft-Baked Vegan Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 6 tablespoons MELT Organic Rich and Creamy Spread
  • 1¼ cups plus 1 tablespoon all purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons corn starch
  • ¼ teaspoon fine salt
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1½ tablespoons almond milk or other non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)
  1. In a large glass bowl, melt the MELT :) in a microwave. Set aside to cool a bit.
  2. In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Set aside.
  3. Add the sugars to the bowl with the MELT and whisk until incorporated. Add the almond milk and vanilla and whisk a bit more. Add the flour mixture into the wet ingredients and stir just until combined. Fold in the chocolate chips.
  4. Cover the bowl and place the dough in the refrigerator for one hour or more.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  6. Scoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 11 minutes.
  8. Remove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
  9. Makes 24 cookies.
  10. Notes:
  11. If keeping these vegan is a concern, be sure your chocolate chips are truly vegan. Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids. Check the ingredients list.
  12. I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.


Breakfast Banana Muffins

Wednesday, April 1st, 2015

Breakfast banana

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 bananas, mashed
  • ¾ cup raw sugar or honey
  • 1 egg
  • ⅓ cup MELT® Organic Honey, melted
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ¼ cup cinnamon chips (or 1 tablespoon cinnamon), walnuts, or chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together bananas, sugar, egg and MELT until all ingredients form a smooth batter.
  3. Combine dry ingredients. Fold in flour mixture to the liquid ingredients and mix just until smooth. Be careful not to over mix.
  4. Arrange cupcake liners in muffin-tin and fill halfway up with batter.
  5. Bake for about 15 minutes (until a toothpick inserted comes out clean).
  6. Remove from over and allow to cool, then add a bit of Melt on top and devour.


(Close) (Don't Show Again) Recipes and Coupons for You!
Don't Show Again