I think this is in part due to the finely ground texture of smooth peanut butter compared to the grainy texture associated with
other types of nut butter (Pic's almond butter being the exception!).
Almond butter, sun butter, cashew butter, or
any other type of nut butter would work fine.
Not exact matches
If you have an issue with
nuts, you could try tahini or any
other type of seed
butter.
1) 225g
of butter 2) 1 cup
of sugar 3) 1 cup
of self - raising flour 4) 2 cups
of quick cooking oats 5) Optional: 1/4 teaspoon
of chopped pecans (or any
other type of nut or dried fruit you fancy)
I think a good baseline for the breakfast kale smoothie would be kale, apple, almond milk (or any
other type of dairy free milk) and some protein like
nuts /
nut butter.
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)
Pack it in a bento box with almond, sunflower, or some
other type of healthy
nut butter (as long as your school allows it).
I think a good baseline for the breakfast kale smoothie would be kale, apple, almond milk (or any
other type of dairy free milk) and some protein like
nuts /
nut butter.
Almond
butter has been used as an alternative to peanut
butter for years for those who have peanut allergies, but research is finding that almond
butter, along with almonds and
other types of tree
nuts, contain monounsaturated fats, the kind that is good for the heart.
Nevertheless, you can use any
other type of butter, just keep in mind that the macadamia
butter is the fattiest among the
nut butter variations.