Switcheroo

Now, if you know me, you know I just love to try new things! I'll try almost anything once... almost :)

That's the reason I signed up with 'soup'! Now I can't remember exactly how I came across this company but I'm sure glad I did! Basically the way it works is... you sign up, they invite you to a project, you decide whether you want to be a part of the project, they send you a product to try and share with friends and then you review it! I love doing it and so do my family and friends... If you want to sign up, click on the link above and go for it!

So this post is a part of my latest project... switching butter for Meadow Lea! Butter is a NEED in our home. I have a kiwi husband and I'm a foodie (thus this blog) margarine just wouldn't do...but... ! give almost anything a try right?! So I signed up for it!

So far I have to admit I've been a little surprised...

Did you know that the US process of hydrogenation, the process of heating plant oils causes trans fats, but the process we use here in Australia only produces trace elements and therefore butter contains FOUR times more trans fats than MeadowLea?

And that one 10g serving of MeadowLea provides 35% of an adults daily Omega-3 requirement?

Well, I didn't... in fact, I also didn't know that MeadowLea on toast doesn't taste so bad, and my kiwi hubby didn't either :)
He usually complains if I switch our butter, even just the brand! But honestly... he didn't!!

Well, the first thing I did when I got it was bake a loaf of banana bread.
I have an amazing banana bread recipe... really moist and easy! I wanted to see how the MeadowLea would change it...

Moist Banana Bread
1/2 cup MeadowLea (unsalted butter)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cup plain flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 banana's, mashed

Preheat the oven to 175 degrees celcius and prep a loaf pan.
Stir together the butter, melted and sugar.
Add the eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix till just incorporated.
Stir in the sour cream and banana.
Pour into the loaf pan and bake for about 60 mins or until a skewer inserted comes out clean

How different was it?
Well, it was only slightly different, a little less moist but still pretty moist...
I have to say that I was actually impressed. It was a lot less fattening whilst still maintaining a lot of the moisture and flavour. I can't say I'll be switching completely, but when I'm feeling a little health conscious, or for school lunches, I definitely will.

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