I have a teetering stack of things to review on my desk. And even more things in my kitchen cupboards and refrigerator. I don’t like to flood this site with reviews, so it means I get behind really, really quickly. Of course, it is what I consider a First Class Problem, companies generous enough to send me things to review. But I hate being behind, so when I see an opportunity to use a product in our general day-to-day routine, I’ve got to seize it. And so it was with this Melt product.
When we had our recent Bloggers Apres Thanksgiving Very Vegetarian Feast a few weeks back, Joanne mixed up a coffee cake recipe (this tried-and-true one, to be exact) to satisfy a cravings of Nick’s, and we smoothly swapped out the butter it called for, and replaced it with Melt. That brings me to the first “pro” of using this ingredient … no calculations or fancy substitution math needed. Need a cup of butter? Use a cup of Melt instead. I love super simple replacements like that. ‘Cause once it becomes too complicated, I’ve quickly lost interest.
Another “pro?” It’s soy-free, 95% organic, trans fat-free, and gluten-free. It contains nothing artifical. At all. Period.
And the biggest “pro?” The taste. No one was the wiser. Which, when you’re using all natural ingredients in lieu of butter, well, that’s pretty important. You don’t want to miss that buttery taste. With Melt, you don’t, but you also get the bonus of having it be relatively guilt-free too. Win, win.
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