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This homemade margarine is from an allergy and food intolerance awareness website http://www.fedupwithfoodadditives.info/index.htm#buttons
- 236.59 ml sunflower oil
- 4.92 ml liquid lecithin
- 236.59 ml cold water
- Pour a little of the water into a blender, then add oil and the liquid lecithin.
- Blend briefly on high speed while adding the rest of the water.
- Store in refrigerator and use within 2-3 weeks.
- Variation: for a very rich cream substitute, add 1 tbsp maple syrup and 2 tsp carob powder.