I've made them 4 - 5 times now (I sub
peanut butter for almond butter because it's what I have on hand) and my husband and I eat them everyday on our way to work or sometimes as a snack in the afternoon.
Not exact matches
:D the only thing I'll do is substitute
almond butter for the
peanut butter because we don't eat legumes.
Because I don't grocery - shop before breakfast, I left out the stevia & substituted
peanut butter for almond.
OK so this is tough
for me
because I love love love love love
peanuts and
peanut butter... but we've been trying to replace it with
almond butter after reading numerous articles on Carcinogenic & Pesticide Contaminates in all US
peanuts.
Because fruit is lacking in protein, she likes to add a scoop of
almond or
peanut butter to the blender, and she suggests adding a scoop of protein powder
for an even bigger boost.
We try to opt
for raw
almond butter over
peanut butter because it doesn't share the same allergen and toxicity issues of
peanuts but our girls prefer the taste of
peanut butter.
For these breakfast cookies, I really wanted to the lemon flavor to shine through, so I used cashew
butter instead of
almond or
peanut butter because it has a much softer flavor.
I've been avoiding
peanuts for years
because of this (despite my love of
peanut butter), which isn't terrible as there are lots of yummy nut
butters out there (
almond, cashew, etc), but it would be nice to know
for sure.
The
peanut butter and
almond butter are
for other things... obviously not
for memory
because I can't remember what purpose I eat them
for.
Because fruit is lacking in protein, she likes to add a scoop of
almond or
peanut butter to the blender, and she suggests adding a scoop of protein powder
for an even bigger boost.