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LowLow

Spreads with Benefits

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Spreads with Benefits

Packed with tasty goodness, LowLow’s Avocado and Coconut Spreads help you to make healthier choices without compromising on taste. Made with natural avocado and coconut oils, these dairy-free spreads are creamy, delicious and full of nutritious benefits.

From tree to tub

Buttery, creamy and filled with the benefits of your favourite superfoods. Discover the tree to tub story of our tasty Avocado and Coconut Spreads.

Food to feel good about

Our new Coconut and Avocado Spreads are perfect for cooking, baking, frying and spreading. Take a look at some of our tasty recipe ideas below.

  • LowLow Beetroot Brownies

    • 100g LowLow Avocado spread,
    • 225g light brown sugar,
    • 4 tbsp. cocoa powder,
    • 3 medium eggs, beaten,
    • 125g gluten free flour,
    • 1 tsp baking powder,
    • 100g ground almonds,
    • 200g pre cooked beetroot diced
    • 100g LowLow Avocado spread,
    • 225g light brown sugar,
    • 4 tbsp. cocoa powder,
    • 3 medium eggs, beaten,
    • 125g gluten free flour,
    • 1 tsp baking powder,
    • 100g ground almonds,
    • 200g pre cooked beetroot diced
    1. Preheat the oven to 180°C/Gas Mark 4. Grease a 27cm x 18cm tin with LowLow Spread.
    2. Blitz the pre cooked beetroot in a small food processor or hand blender until smooth.
    3. Cream the LowLow spread and sugar until fluffy, add the beetroot puree.
    4. Sieve gluten free flour, baking powder, cocoa and ground almonds into the low low spread and beetroot mix.
    5. Beat the eggs and add to the mixture slowly incorporating it all.
    6. Pour into the tin. Bake for 30 minutes.
    7. Cool the chocolate brownies for 10 minutes then remove from the tray and leave to cool further on a wire rack.
  • Extra Crunchy Granola

    • For the extra crunchy granola
    • 8 tablespoons of honey
    • 2 tablespoons of LowLow Coconut Spread
    • 255g porridge oats
    • 1 teaspoon of cinnamon
    • 4 tablespoons of flaked almonds
    • 2 tablespoons of pumpkin seeds
    • 2 tablespoons of chia seeds
    • 3 tablespoons of dried cranberries
    • 3 tablespoons of descimated coconut
    • Suggested toppings
    • Yoghurt
    • Fresh berries
    • Honey for drizzling
    1. Preheat oven to 160c/140c fan/ gas mark 2.
    2. In a small pan, heat the honey over a low heat and add the LowLow Coconut Spread. Gently heat and stir until they are well combined.
    3. In a baking tray, mix together the oats, cinnamon, almonds, seeds and chia seeds.
    4. Pour/Drizzle the LowLow Coconut Spread and honey mixture over the dry ingredients. Mix with a wooden spoon until all the oats are coated with the LowLow Coconut Spread.
    5. Bake for 45 minutes at 160c/140c fan/ gas mark 2, stirring every 15 minutes.
    6. Remove from oven and cool completely. Stir in the cranberries and decimated coconut.
    7. Serve with a dollop of yoghurt, some fresh berries (like raspberries and blueberries), and a drizzle of honey. This Extra Crunchy Granola will keep for one month in an airtight container.
  • Butternut Soup with Crispy Smoked Bacon & Sage

    • 3 tbsp. LowLow Avocado Spread
    • 1 large Onion Chopped
    • 1 garlic clove chopped
    • 1kg butternut squash, peeled and chopped
    • 500ml gluten free vegetable stock
    • 5-6 sage leaves
    • 4 rashers of smoked streaky bacon - chopped
    1. Heat 2 tbsp. of the avocado spread in a large pan, add the onion and cook for 5 minutes until softened.
    2. Add the garlic and the squash along with a good pinch of salt and pepper and cook for another 5 minutes.
    3. Pour in the stock, bring to the boil then simmer gently for 15-20 minutes or until the butternut is tender.
    4. Use a stick blender or for a smoother finisher use a standard blender and blitz until smooth and creamy.
    5. Keep warm.
    6. Using a small frying pan, on a medium heat melt the remaining LowLow avocado spread.
    7. Fry the bacon off until slightly crispy, add the sage leaves and fry for another 30 seconds.
    8. Ladle the warm soup into bowls and then top with the bacon & sage mix.
  • Dairy Free Pancakes with Caramelised Bananas

    • 250g plain flour
    • 2 tsp baking powder
    • 65g golden caster sugar
    • 250ml soya milk (chilled)
    • 3 tbsp. soya yogurt
    • 1 egg
    • 4 tbsp. LowLow coconut spread – plus extra for cooking.
    • 1 banana cut in to thick slices
    1. Take 2 tbsps. of the coconut spread and quickly melt in the microwave, set aside to cool.
    2. Sift the flour, baking powder and a pinch of salt into a large bowl, add the sugar and mix. In a large bowl, mix the soya milk, soya yogurt, egg and cooled melted spread, then whisk into the flour to make a smooth batter.
    3. Heat a large-sized non-stick frying pan add a little of the spread until melted and hot. Add a couple of tbsp. of the pancake batter to make a round shape.
    4. Cook for 1 minute until golden, flip over and cook the other side for about 30 seconds.
    5. Keep warm while you cook the other pancakes (the mixture should make about 18).
    6. When all pancakes are cooked add the banana slices and fry gently on each side until caramelised.
    7. Serve the pancakes warm with a dollop of coconut spread on top to melt, the banana slices and a drizzle of maple syrup.
  • Dairy-Free Pastry: A Tomato Tart

    • For the pastry
    • 225g plain flour
    • 115g LowLow avocado spread
    • 1 sprig of thyme
    • Pinch of salt and pepper
    • 1 tablespoon of lemon zest
    • 3 tablespoons of cold water
    • For the basil pesto
    • Handful of flaked almonds
    • About 40g of fresh basil
    • 6 tablespoons of olive oil
    • 1 clove of garlic, finely grated
    • 1 tablespoon of lemon juice
    • For the tart topping
    • 5 or 6 fresh tomatoes
    • Additional basil leaves, to serve
    1. Sieve the flour into a bowl. Pick the leaves from the sprig of thyme and add to the flour. Add the lemon zest, a pinch of salt and pepper, and mix.
    2. Transfer the sieved flour to your food processor. Add the LowLow Avocado Spread, a teaspoon at a time, and blitz until you have what resembles a fine breadcrumb texture.
    3. Add three tablespoons of cold water to the food processor and blitz until the pastry turns into a dough.
    4. Transfer the dough onto a floured surface and knead a little until a soft dough comes together. Wrap in cling film and refrigerate for 30 minutes.
    5. Make the pesto. Blitz the almonds until fine. Add the basil leaves, olive oil, grated garlic and lemon juice and blitz until you have a pesto.
    6. Grease your baking dish with some more LowLow Avocado Spread. Preheat your oven to 200c/180c fan/gas mark 6.
    7. Roll out the pastry and line your pastry dish with the dough. If using a flat baking tray, form a border with the pastry to hold in the filling.
    8. Spread the pesto on the tart.
    9. Slice the tomatoes into rounds and arrange the tomatoes neatly on the tart base.
    10. Bake for 30 to 35 minutes at 200c/180c fan/gas mark 6, until the tomatoes have browned and the pastry is golden. Serve warm or cold.
  • LowLow Chicken Teriyaki Stir Fry

    • 2 tbsp. LowLow Coconut Spread
    • 2 chicken breasts, thinly sliced
    • 100g spring onions, trimmed and sliced, diagonally
    • 200g broccoli florets cut in to small pieces
    • 1 clove garlic, peeled and sliced
    • 1 medium red chili, deseeded and finely sliced
    • 2 tbsps. teriyaki marinade
    • 1 tbsp. clear honey
    • Sprinkle of sesame seeds.
    1. Heat oil in a wok and fry chicken until turning brown
    2. Remove the chicken from the wok and set aside on a plate
    3. Add another tbsp. of coconut spread to the wok
    4. Add garlic and chilli, stir constantly
    5. Add spring onions and broccoli, cover and cook over a medium heat for 3-4 minutes
    6. Raise the heat and add teriyaki and honey
    7. Stir and cook until it reduces and coats the chicken, add water if necessary.
    8. Sprinkle with the sesame seeds and serve with noodles or rice.

Our Range

All of our delicious products are carefully crafted from the
best ingredients ensuring that they taste good and are
full of dairy goodness.

  • Avocado Spread
    Picture: pack of Avocado Spread product.

    Everyday goodness worth sharing! Made with natural ingredients.

    Buy now

    Avocado Spread

    Product size: 250g

    Nutritional Info

    Typical Values per 100g Each 10 g Serving Contains
    Energy 519 kcal 53kcal
    Fat 59g 5.9g
    of which saturates 13.32g 1.3
    Carbohydrate <0.1% Trace
    of which sugars <0.1% Trace
    Protein <0.1% Trace
    Salt 1.3g 0.1g

    Made with Avocado Oil

    Avocado Spread

    Buy Online - Republic of Ireland

  • Coconut Spread
    Picture: pack of Coconut Spread product.

    A delicious creamy texture with a beautiful subtle hint of coconut, that won't overpower your creations.

    Buy now

    Coconut Spread

    Product size: 250g

    Nutritional Info

    Typical Values per 100g Each 10 g Serving Contains
    Energy 519 kcal 51.9kcal
    Fat 59g 5.9g
    of which saturates 21.06g 2.6
    Carbohydrate <0.1% Trace
    of which sugars <0.1% Trace
    Protein <0.1% Trace
    Salt 0.75g 0.1g

    Made with Coconut Oil

    Coconut Spread

    Buy Online - Republic of Ireland