Healthy Butter Board / Ghee Board
Enjoy this healthy butter board recipe or use ghee. Make it low histamine, low oxalate, low lectin, or low salicylate. Use fresh herbs and edible flowers.
Equipment
- Cake Baking Pan
- Ceramic Platter for serving
- Foil
Ingredients
Tropically Inspired Butter Board
- 3 teaspoons Rose Petals torn
- 3 Tablespoons Macadamia Nuts crushed
- 3 Tablespoons Mango pureed
- 4 Tablespoons Fresh Basil Leaves chopped
- 3 Tablespoons Fresh Cilantro Leaves chopped
- 6 Tablespoons Ghee use rounded Tablespoons
Summer Picnic Butter Board
- 3 Tablespoons Pistachios crushed
- 3 Tablespoons Fresh Mint Leaves chopped
- 6 Tablespoons Cherries pureed
- 4 Tablespoons Fresh Basil Leaves chopped
- 6 Tablespoons Ghee use rounded Tablespoons
Holiday Meal Butter Board
- 1 head Fresh Garlic Cloves roasted
- 1 teaspoon Kasandrino’s Olive Oil (use ghee instead for low salicylate)
- 3 Tablespoons Fresh Rosemary chopped (omit for low salicylate)
- 3 Tablespoons Fresh Chives (omit for low salicylate)
- 3 Tablespoons Organic Apples pureed (peel for low salicylate)
- 3 Tablespoons Flat Leaf Parsley chopped
- 6 Tablespoons Ghee use rounded Tablespoons
Instructions
Tropically Inspired Butter Board and Summer Picnic Butter Board
- Chop all herbs and nuts.
- Purée the fruit to your desired level of smoothness. I like to keep some texture.
- I’ve used a round platter about 10 inches. You can use whatever you have. Add or subtract ghee as necessary. Thinly spread the ghee evenly over the platter.
- Top the ghee with the puréed fruit.
- Add the herbs and nuts.
- Serve alongside crackers, bread, or even radishes. Be sure to put out small butter knives to make spreading easy.
Holiday Meal Butter Board
- Pre-heat oven to 400°F.
- Remove papery outer layers of the garlic bulb. You still want the bulb to stay intact so don’t remove too much.
- Cut about ¼ inch of the top of the bulb. Cut just enough to expose the tops of the garlic cloves inside.
- Put the garlic cut side up in a cake pan.
- Drizzle a teaspoon of olive oil over the exposed garlic cloves.
- Cover the pan with foil. (Use a cake or bread loaf pan. They are deeper than sheet pans which means the foil won’t touch the garlic directly. See note below for why you can’t just leave it uncovered.)
- Bake at 400°F for about 30 minutes, or until the cloves feel soft.
- While the garlic roasts, chop all herbs.
- Purée apple to your desired smoothness. I like some texture.
- When the garlic is done, remove it from the oven and set aside to cool.
- While the garlic cools, thinly spread ghee evenly over your serving platter. I’ve used a 10-inch round plate. Any plate will work. Just add or subtract ghee as necessary.
- When garlic is cool enough to handle, remove the cloves from the outer skin. You can do this with a small spoon. However, I find it’s easiest to just use my hands to squeeze out the roasted garlic directly onto the ghee.
- Top with puréed apple and herbs.
- Serve with crackers or bread. Put out small butter knives for easy spreading.
Notes
Nutritional Information is for ghee and does not include toppings.
When roasting garlic, you'll often see instructions to wrap it in a foil packet. We like to minimize direct contact with foil where we can. But you need to cover the garlic because the steam will keep it from drying out. Alternately, I’ve also seen online where some people use a bread loaf pan to put the garlic in, then cover it with parchment paper, then place foil on top of the parchment paper for extra separation.
Nutrition
Nutrition Facts
Healthy Butter Board / Ghee Board
Serving Size
1 teaspoon
Amount per Serving
Calories
40
% Daily Value*
Fat
4.3
g
7
%
Saturated Fat
3.3
g
21
%
Cholesterol
13.3
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!