Oh, you can also use avocado oil or macadamia
nut oil if you want.
Not exact matches
I have a
nut allergy and wondered
if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut
oil, cashew butter etc that feature quite heavily in your recipes?
Maybe, you could write a post explaining how to keep products (
if in the fridge or not) like miso, tahini, coconut
oil,
nuts, seeds (I ve read that seeds like flaxseed or some
nuts should be kept in the fridge ¿?)
They have no smell but
if you want a fragrance you can add a couple of drops of your favourite essential
oil to the bag that the
nuts go in
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia
nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable
oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined
if desired 1 1/2 cups thick coconut milk, recipe here
However
if you have a
nut allergy you could try sesame or olive
oil however I don't think they will taste the same!
I know it's hard to know tbh I was thinking the
oil from the
nut butter or rapeseed
oil would that work he is allowed both of those but I wasn't sure
if it would turn out the same??
Purple Carrot Salad with Argan
Oil If you can not find argan oil replace with walnut, macadamia, or other nut o
Oil If you can not find argan
oil replace with walnut, macadamia, or other nut o
oil replace with walnut, macadamia, or other
nut oiloil.
30 ml 1.5 tbls olive
oil (+ more to serve,
if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine
nuts (optional) Flaky sea salt to serve, optional.
Many with Alzheimer's lose their appetite and won't eat, so
if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems
if they eat the coconut
oil while they are refusing the
nut butters.
If you have a vitamix you don't even need the
oil, just the
nuts.
And
if you really want to get right down to it, using less
oil of all types and more fat - rich whole foods (like
nuts, seeds, olives, and avocados) can never be a bad way to go.
Since
nuts have lots of healthy fat, you don't need much butter (or coconut
oil,
if you prefer) in the recipe for a rich, creamy texture.
1 cup almonds 1/2 cup macadamia
nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water,
if needed + coconut
oil for greasing
Although I've never had the issue myself, (I would describe the batter as creamy), my best recommendation to avoid the release of
oil is to make sure that whatever
nut butter you are working with has been fully stirred for complete integration of
oil and ground
nut (the
oil naturally separates and
if it is not completely mixed it remains that way and I suspect may runoff more easily in this state).
If the
nut butter is too thick, dry or clumpy, add in the
oil 1 teaspoon at a time, briefly pulsing after each addition, until you achieve the consistency that you like.
Directions: Place potatoes in a shallow baking dish, lightly
oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied
nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Cheesy
Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half
if you have a large and serve the rest on the side)
I was also wondering
if the only reason there is no
oil added to this recipe is because of the
nuts content or would it affect the result?
If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive
oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted)
nuts and
nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut
oil / olive
oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard
You can use just coconut
oil or any
nut butter of your choice (you may need to increase the amount of the
nut butter
if you decide to make the recipe without coconut
oil).
I toss these on top of some wilted greens, risotto, slices of avocado, or (
if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive
oil vinaigrette, feta, almonds or
nuts.
2 Meanwhile, in a food processor just add all the ingredients for the Raw vegan pesto and blend it for 5 minutes until you get a smooth and even texture,
if the pesto is to thick you can add more olive
oil to the mixture and
if it is too thin you could add more
nuts, but usually this recipe works perfectly for me.
If a recipe calls for tahini or a
nut butter make the butter (s) without the
oil.
150g Oats 2 medium bananas (about 190 - 200g) 50g desiccated coconut 120g chopped dates (
if you don't have enough dates substitute chopped raisins) 100g melted coconut
oil (or butter) 80g
nuts and seeds (I used pumpkin seeds, chia and pecan)
If you are looking for a meal with a higher fat content, then some chopped avocado would be an excellent addition to this particular salad — or substitute your favorite
oil - or
nut - based salad dressing.
1 1/2 pounds eggplant (1 large) 3 tablespoons olive
oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free
if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine
nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
1) Combine basil leaves,
nuts, olive
oil, water and garlic in a food processor and pulse until you can a thick sauce (
if too thick, add 1 teaspoon of water at a time until it reaches desired consistency) 2) Add salt to taste.
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened
nut milk (or regular milk
if you prefer) 1 ripe banana 1 tablespoon of olive
oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive
oil or coconut
oil for the pan
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra,
if you need to dry out the mix later) 1tbsp high protein
nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange
oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
So,
if you must include fat, make it a «healthy» fat (olive
oil, avocado, or heart - healthy
nut oils).
As a big
nut butter fan I was keen to try the cashew butter although slightly dissappointed to find that it had sunflower
oil in it, this is not something I would usually consume as it's something I would consider refined and processed and actually quite harmful
if consumed on a regular basis.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts, chopped
if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
You could try adding more butter, coconut
oil, your favorite
nut butter (
if you tolerate
nuts well), and increasing the amount of vanilla you put in them.
Add
oil,
nut butter, syrup (
if using) and cinnamon, and process until a dough forms.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more,
if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine
nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive
oil for drizzling the finished dish - optional * sea salt to taste - optional
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more
if needed 1/3 cup / 80 ml extra virgin olive
oil, plus more
if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey,
if needed 1/2 cup / 2 oz / 60g pine
nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
If you're going to give that a try I would go with maybe a
nut oil or better yet coconut
oil.
itll be too low in fat without any
oil if you nix the
nut flour.
Sometimes I'll add ginger (another fave herb) and
if I'm using a
nut milk, I'll always add coconut
oil.
Because of the high
oil content in
nuts, almond flour will go rancid much quicker
if stored in the pantry.
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic
nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut
oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener
if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)
i added the dried fruit with the
nuts... since none of mine burned in the oven im wondering
if the different heating point of the
oil had anything to do with it?
if you do nt want to try it with coconut
oil or butter, id imagine increasing the amount of
nuts and dates may be okay?
3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour
if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut
oil 2 tbsp
nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
Just melt whatever quantity you have mini muffin cups for, add a bit of coconut
oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia
nut for each «muffin cup.»
Well,
if you want to keep it
oil - free I would use a unsweetened soy milk in place of the coconut milk or a
nut - milk you prefer (no sugar or vanilla added!).
Add the oat flour, protein, vanilla, salt, 1 T coconut
oil (and
nuts and dark chocolate
if you go that route).
If you'd rather have it hot, just toss the tomatoes in immediately and drizzle the olive
oil and sprinkle the pine
nuts and blossoms onto each serving.
The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but
if you can't consume coconut, you can use any type of
oil of your choice, and you can use any
nut flour you like instead of the shredded coconut.