Ever wondered how and why margarine was first invented?
Flora Margarine’s heritage is largely linked to health care and was first developed as a direct response to the growing need for a heart-friendly alternative to butter and lard.
A well-balanced, nutritious diet includes healthy fats; margarine provides essential fatty acids, nutrients that your body needs but can’t produce itself. Flora contains an expert blend of seed oils, and it’s rich in Omega 3 and also contains vitamin A, D, and E.
Flora provides a range of different products to suit your specific health needs. Flora Regular is the everyday spread, also used for cooking, frying and sautéing, it’s also ideal for those who want to make a significant difference to their high cholesterol levels. Flora Light is a lighter spread that easily fits into a well-balanced diet and is high in omega-3 and 6.
Flora Olive is a 50% low-fat spread for those wanting to cut down on the overall amount of fat in their diet, while still getting the essential fats. Flora pro.activ contains added plant sterols that help to lower high levels of cholesterol, just 25g a day is clinically proven to lower cholesterol levels by up to 15%! Flora Gold contains buttermilk for a delectable, creamy taste, while still containing heart-healthy benefits.
Not just a spread, Flora margarine is excellent for healthy cooking and baking. Flora can be easily incorporated into your home cooking with their website featuring multiple easy, tasty and nutritious recipes that will soon become favourites.
We’ve also been busy in the kitchen, making use of Flora when creating these delicious and healthy almond flour flapjacks the other day.
Almond Flour Flapjack Recipe
serves 10 – 20 flapjacks depending on how thick you make them
- 1 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large pastured eggs, room temperature
- 1/4 cup pure coconut milk
- 1 tbsp Flora margarine
- 1 tbsp honey (or maple syrup)
- 1 tsp pure vanilla extract
- 1/4 tsp apple cider vinegar
- In a small bowl combine the blanched almond flour, baking soda and salt.
- Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
- Place the egg yolks in a large bowl and whisk in the melted Flora margarine. Next, whisk in the milk, maple syrup, vanilla and apple cider vinegar.
- Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
- Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
- Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
- Grease preheated griddle with Flora margarine.
- Ladle a spoonful of batter onto the griddle to form a small circle.
- Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily.
- Carefully flip and cook another few minutes until done, but not over-browned.
- Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.