MELT® Organic Love
Lorelai of Marigold Crown sat down with our Founder, Cygnia Rapp, to discuss how MELT became such a big part of her gluten-free baking lifestyle.
Tell me about your blog.
“I was diagnosed with Celiac disease about three years ago and I blog about my hobbies, mostly sewing and gluten-free baking. I also have a section called ‘Detox My Life’ where I take an aspect of my lifestyle and write about how I eliminated exposure to synthetics and chemicals, which can include anything from chemical-laden dog food, fabrics with synthetics, to certain food products, and how I transitioned to more natural alternatives. ‘Detox My Life’ is for increasing product awareness in general. I have found that American vitamin and beauty products are the worst in terms of how they are regulated for disclosing ingredients; most of the time added synthetics and chemicals are not listed on the packaging.”
How did you discover MELT?
“I discovered MELT about two years ago. I have always liked coconut and coconut oil, so when I saw MELT was a coconut oil-based butter substitute with high oleic sunflower oil, I thought it sounded delicious and I wanted to try it. I have many vegan friends, so baking with MELT allows me to make traditional foods that are both vegan and gluten-free and that everyone can enjoy. I’m able to cut out allergens and still create baked goods that taste rich.
Since I most of my friends are gluten-free, dairy-free, or vegan, I have recommended MELT to many people: ‘If you want essentially butter, MELT is what you should get.’ If I am making dessert to take to a friend’s house or a work event, MELT is what I use instead of butter.”
I like MELT’s simple list of ingredients and knowing where/ how they are sourced. Other butter substitutes aren’t nearly as transparent. I make from scratch my own beauty products, paper, clothing, and recipes. Technically, I could mix coconut and high oleic sunflower oils on my own and make my own butter replacement, but why go through the hassle when MELT has already blended all of those ingredients into the perfect consistency.
I love the flavor and texture of MELT; it’s very similar to butter and what I grew up with. MELT makes me nostalgic for the rich baking I grew up with, like my grandmother’s cooking, but I know it’s made with fresh ingredients and coconut oil. When I use MELT, I know I haven’t added anything processed to my baking and it’s organic.”
How do you use MELT?
“I use MELT mostly in baking – and I bake A LOT. I use MELT pretty much any time a recipe calls for butter. I have a stick of butter that I use sometimes in recipes, but I can’t really tell the difference between baking with butter versus MELT. Many of my friends are vegan, so it’s easier to bake vegan with MELT and still get the same old school style rich baking treats that my friends can enjoy as well.
I bake cupcakes, cakes, muffins, pastries, pies, and layered desserts like mousse. My FAVORITE recipes for using MELT are gluten-free vegan donuts, peach & blackberry lattice pie, and chocolate spice cupcakes. I am about to try making granola bars for work lunches. I love using MELT when I bake apple pies, both for greasing the pan and for adding pats of MELT over the fruit itself so it melts into filling.
As much as I love baking, I hate cooking. I am not good at cooking food. I leave making dinner to my boyfriend – I’ll make the dessert, he can make dinner.