MELT Organic – A Butter Alternative

I love butter. No, let me rephrase that—I ADORE butter! However, after stumbling upon a recent Swedish study published in the journal “Diabetes,” I realized I had to reduce my intake of the beloved toast-topper. Here’s why—the Swedish team’s research indicates that the over-consumption of saturated fat promotes fat storage in the liver and abdomen—a scenario linked to Type 2 Diabetes, heart disease, cancer, erectile dysfunction and more. But fear not fellow butter lovers: this does not mean we have to gag down dry toast or forgo pastry. Nope—I  have found an alternative to butter that contains half its saturated fat content, rivals butter’s creamy deliciousness AND is health enhancing. What is this magical spread?

MELT Organic is an intriguing and tasty blend of virgin coconut oil, palm fruit oil, non-GMO canola oil, flax-seed oil, high oleic sunflower oil, ghee (clarified butter), butter flavor, sea salt, tocopherols, and annato and turmeric for color. EVERY ingredient listed is 100%  organic, non-gmo, kosher, and fair trade.

And I am truly not embellishing or gushing when I tell you that it really is as delectable as butter. If that doesn’t impress you—consider its health benefits. The coconut and palm fruit oils in MELT are rich sources of MCT’s (medium chain triglycerides) – unusual saturated fats that are burned immediately by the body as “fuel” decreasing the likelihood that they will be stored as fat. In fact, preliminary research suggests MCTs actually boost the body’s metabolism and help promote weight loss.

But wait—there’s more good news about the spread—MELT’s high oleic sunflower oil contains more than 70% of the monounsaturated fatty acids that are known to reduce high cholesterol levels, lower blood pressure and reduce the overall risk for cardiovascular disease. Non-GMO canola oil, another ingredient in MELT, is also a rich source of heart-healthy monounsaturated fats. In addition, canola oil contains 11% omega-3 fatty acids. Omega-3’s have garnered much acclaim in the scientific world for their proven ability to reduce inflammation, and the risk for heart disease, stroke, and certain cancers. MELT provides an even further omega-3 punch with its significant flax seed oil content. Flax is the plant world’s richest source of these beneficial fatty acids.

But it isn’t just the fatty acids in MELT that make it a super-healthy spread. MELT is also rich in numerous tocotrienols and carotenoids—powerful, disease fighting antioxidants that can help reduce the risk for cancer, stroke and even improve blood flow to the brain.

Now that we’ve firmly established how scrumptious and healthy MELT is, let me shed some light on its versatility. MELT can be used exactly like butter.  You can spread it on virtually anything you’d enhance with butter and you can use it to replace butter in your baking and light sauteing. (Just like butter, it is not recommended for high temperature cooking methods). MELT must be kept refrigerated and if stored properly has a fairly long shelf life. (IF you can resist slathering it on everything edible that is!) Why not make the Swedish boy’s in white coats happy and try MELT for yourself?  You’ll be giving your palate and your body a true reward.  To give you inspiration, I created the following “melt in your mouth” muffin recipe. Bon appetit!


MELT Apricot/Coconut Muffins

2 free range eggs

1 cup buttermilk

5tbsp MELT organic (melted)

1 ½ cups All-Bran cereal

1 2/3 cup organic “white” whole wheat flour or ww pastry flour

1 tbsp baking powder

¼ cup coconut nectar syrup (or maple syrup)

1 cup chopped organic dried apricots

1/2 cup shredded organic coconut

Pinch of salt



Preheat the oven to 375ºF. Line 10 cups of a large muffin tin with muffin cups.

Over very low heat melt the 5 tbsp of MELT organic. Remove from heat and let cool.

In a large mixing bowl mix the eggs, milk, cooled MELT, coconut nectar syrup and Bran. Set aside.

In another bowl sift the flour, baking powder and salt.  Add the apricots and coconut and stir. Add the egg mixture and stir until just combined. Spoon the mixture into the muffin cases.

Bake for 15-20 minutes or until a toothpick inserted into a muffin comes out clean. Remove from the oven and let the muffins cool in the pan for a couple of minutes, then transfer to a wire rack. Serve the muffins warm or at room temperature slathered with some more delicious MELT!



Note* For those of you with a sweet tooth, MELT also comes in two “flavored” versions—honey and chocolate. 

MELT is available in Victoria at: the Market on Yates,(& Millstream), Mother Nature’s Market and Lifestyles.

Vancouver-Choices Markets, Donald’s, Greens Market.


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