Is Oil Healthy?
Despite what you may read on the internet, butter, margarine, and oil are not health foods. While we do need fat in our diet, the fat found in whole foods – like avocados, olives, nuts, seeds, etc. – is the best way to get that fat.
Fat from animal sources (like butter) and refined fat (found in oil and margarine and buttery spreads) have been shown to contribute to health problems, like weight gain, digestive issues, heart disease, and diabetes.
But who doesn’t love a warm piece of bread or fresh corn-on-the-cob slathered with butter? Is there a healthier option for a buttery spread?
Healthier Butter Spread
This millet butter still contains some oil, but unlike other butter spreads, it actually gives you some fiber (other butter spreads have ZERO fiber) and offers a healthy dose of thiamine, niacin, and magnesium.
It’s also lower in calories than most other butter spreads. And it’s vegan and gluten-free.
Low-Oil and Oil-Free Recipes
Looking for more low-oil and oil-free recipes? Check out the lusciously creamy toppings, the delicious sandwich spreads, the amazing oil-free granola, and the many scrumptious dips in my Online Weight Loss Program.
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Millet Butter (Healthy Buttery Spread)
Yield 1 1/2 cups
This healthier buttery spread actually gives you some fiber (other butter spreads have ZERO fiber) and offers a healthy dose of thiamine, niacin, and magnesium.
- Place all ingredients in blender and blend until very smooth. (I use a high-powered blender to make this recipe. Other blenders have a hard time getting it super smooth.)
- Pour into container and chill.
1. Keeps in refrigerator for about 5 days. I tried freezing this, and it changed the texture too much. (It was still edible - but barely). Since dividing the recipe in half doesn't work well (not enough in the blender to blend smooth), if 1 1/2 cups of butter is too much for you to eat in 5 days (like it was for me), consider sharing some. 🙂
2. I cook my millet in a crockpot (as described in this post) or in an Instant Pot using the slow cook function for 6 to 7 hours on low. 3/4 cup of millet to 3 cups (scant) of water is a good ratio. I like my millet to have a thick consistency so that my butter isn’t thin.
3. If you would like your butter to have more of a yellow color, add 1 to 2 small slices of raw carrot to the blender.
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