What
about the other nut butters I've seen, like sunflower, cashew butter, etc..
After making my homemade almond butter I received a few emails from readers asking
about other nut butters.
Brooke — See what I said
about other nut butters above; I suspect it will be the same, i.e. it will work but will probably end up flatter.
Not exact matches
And one more question: I don't have a blender yet, but I'm
about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend
nuts, grind, make almond
butter and
other stuff... based on your experimences with food processors, do you think it worths buying?
2 tbsp =
about 200 calories (just like any
other nut butter).
1 heaping Tbsp natural peanut
butter or
other nut butter (if you're worried
about the mold content in peanuts or if you're avoiding legumes... but I'll be honest, pb tastes the best in this but any
nut butter works!)
There were already a lot of
other women writing
about food, eating a ton of green things, having a thing for
nut butters, and obsessing over coconut cream.
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or
other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (
about 1/4 cup)
I have made several versions, but I wanted to make a variety without
nuts or
nut butters or any
other major allergens, so that we could pack them on - the - go or share them with friends without having to worry
about any kids with food allergies or sensitivities.
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond
butter or a handful of macadamia
nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this
about 4 - 5 days a week,
other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
Pin It Pin It Ingredients: For
about 20 bites 1 cup oatmeal 1/2 cup peanut
butter (or
other nut butter) 1/3 cup honey 1 cup coconut flakes 1/2 cup ground flaxseed 1/2 cup mini chocolate chips 1 tsp vanilla Directions:... Continue Reading →
1 c of Quinoa Flour (you can use another
other type of gluten free flour that you have on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not
butter (or regular
butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite
nut (I used
about 1/3 c)
As for blog suggestions, I agree with the
other commenter
about the «Essential technique» category, I'd love to learn new basic recipes aside from
nut butter and
nut milk.
But since many of us already have kids back in school (or soon will), and given the popularity of the PBJ and
other nut butter sandwiches as a lunch box staple, I definitely wanted to let you know
about this one.
Robyn Coale is a registered dietitian, registered nurse, marathoner, coffee addict and lover of all things
nut butter who is passionate
about helping
others find food freedom and...
The group who ate the most
nuts, peanuts and peanut
butter reduced their risk of early death from heart disease and all
other causes by
about 20 percent, compared to the group eating the least, she said.
Robyn Coale is a registered dietitian, registered nurse, marathoner, coffee addict and lover of all things
nut butter who is passionate
about helping
others find food freedom and nourish their body well.
I always have a stash of snacks in my desk at work and one of my favourites to have on - hand is the
nut butter - filled energy bar which has considerably less sugar than the original energy bar, (although the same number of calories — I should add that while I do have a predominantly sedentary job, I also run every day and regularly engage in
other physical activity) only
about two teaspoons.
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or
other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (
about 1/4 cup)
If you aren't so worried
about texture, add PB (or any
other nut butter) to your heart's content.
- Instead of coconut oil: ghee (in cakes) or cocoa
butter (for chocolate coating)- Instead of coconut milk / cream: cream, cream cheese, mascarpone or almond /
nut milk (very low in fat so may not work in all recipes)- Instead of shredded coconut: almond meal or
other nut / seed meal, flaked almonds, etc. - Instead of coconut flour:
about double the amount of almond or
other nut / seed flour
There are many items that are even more harmful than most even know
about (like the artificial sweetener Xylitol found in many sugarless peanut
butters, mints and gums), and
others where the dangers are purely dose dependent (like chocolate, certain
nuts, raw onions and garlic, avocados and many flowers, such as poinsettias).