To make this recipe allergy free, use raw organic coconut oil in
place of nut butter and omit Brazil nuts.
Hi Caitlin, do you think that Biscoff speculoos spread would do the job in
place of the nut butter for the cinnamon sauce?
I make something similar but have never tried it with coconut butter in
place of nut butters.
(not a question but i discovered something amazing and i have to tell somebody) I used mashed avocado in
place of nut butters / oil in a cookie recipe earlier and, to my surprise / horror / holycowthisjustworked kinda feeling, it worked!
Try pumpkin puree in
place of nut butters as a spread, Virgin suggests.
Not exact matches
Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a
nut butter, this should take a couple
of minutes.
To make the filling
place the
nuts in a food processor and allow them to blend into a
nut butter, this should take about 5 - 10 minutes depending on the strength
of your processor.
As I often try to give my children energy balls too, I use Wowbutter (
nut - free, made from roasted soya but tastes exactly like peanut
butter) and sunflower seeds in
place of peanuts.
I can't guarantee success since I haven't tried it myself, but you could add 1/2 cup
nut or seed
butter of your choice and 1/4 cup cacao
butter in
place of the coconut
butter.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter /
Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
I will use it in
place of peanut and almond
butters (allergic to legumes and tree
nuts) in my Christmas baking!
I used blueberries instead
of strawberries, for the
nut butter I used cashew
butter & used cacao nibs in
place of choc chips (it's just what I had at home).
Paleo friends simply use in your fave almond (or
nut butter of choice) in
place of the PB and any
of you folks with
nut allergies you can easily make them
nut free — sunbutter (or your fave
nut free spread) would work perfectly here too!
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If you don't have a blender you could use some shop - bought hazelnut
butter in
place of the
nuts and simply...
You can use any
nut butter you'd like in
place of it, I prefer coconut because the flavor doesn't overwhelm the shake - but I'd imagine almond or cashew to be tasty too!
If you don't have a blender you could use some shop - bought hazelnut
butter in
place of the
nuts and simply mix it together with the raw chocolate ingredients before folding into the cream.
To make each treat take two pretzels — I use the Snyder's snaps because the square shape is easier to work with —
place a small dollop
of nut butter between them, and lightly press together.
Place 1 cup
of hazelnuts in a food processor and blend until you get the consistency
of a
nut butter (about 4 minutes).
Then separate the cookie dough yogurt mixture amongst the 4 popsicle molds,
placing it on top
of the
nut butter.
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)
2) Sift the flour and add it to the
butter and sugar mix, then add the oats and chopped
nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon
of batter, and then form a small ball by rolling it between your palms 5)
Place the balls
of batter on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
And I love to oven dry the pulp and use it for mixed
nut butters, brownie, cookie and muffin batters in
place of almond meal.
If finding the very best type
of nut butter is making you, well, a little
nuts, then you've come to the right
place.
- I make a version
of these cookies using almond flour (or another
nut flour) and some coconut oil in
place of the almond
butter.
If you are using stevia for a baking recipe, you'll want to add something else to take the
place of the «bulk» and binding quality
of the sugar (fruit puree,
nut or seed
butters, etc..
Variations: In
place of almond
butter, use cashew
butter or peanut
butter; use the corresponding
nuts for topping.
I had decided to add cashew
nut butter in
place of the almond
butter — the result was well worth the little extra I had spent.
To make them
nut - free, simply use sunflower seed
butter in
place of the peanut
butter.
Add your favorite dried fruit,
nuts, seeds or use white chocolate or peanut
butter chips in
place of dark chocolate.
You could also use another
nut butter for the peanut
butter if you're allergic to peanuts or you can use more
nut butter, cocoa
butter, or even raw cacao
butter in
place of the coconut
butter I used.
They could be easily subbed, with minor adjustments, into most raw recipes (in
place of other
nut butters).
The original recipe
of course calls for Raspberry fruit spread but my favorite is Black Currant so that's what I used, you can substitute your favorite flavor and any
nut butter would work in
place of the peanut
butter.
I make simular.I mix 1 c peanut
butter, 1 avocado, 2 eggs, coco powder, sweetner
of choice, 1/2 tsp baking soda and optional mix in such as
nuts, raisins, or choclate chips and
place by the spoonful on bakong sheet and bake yummy!
I've not tried it myself yet, but I don't see why any
nut butter wouldn't work in
place of tahini.
Are you wondering if you can use almond or cashew
butter in
place of other
nut butters?
Place your bowl
of melted
butter or oil and the bowl
of chopped
nuts next to the stack
of phyllo dough.
Please do your own research on the mold in
nuts /
butters, esp peanuts /
butter and that would need to start with spending a lot
of time on the Internet (our best research tool), self - training in critical thinking by doing it, vetting various sites and authors in a variety
of ways and over time, testing ideas within your own life and framework, and getting to the bottom
of your own cognitive biases which prevent you from questioning authority in the first
place.
I made these and made several changes - used oats, subbed almonds and pine
nuts for the pecans and pistachios, used a cherry / raisin blend, chunky peanut
butter, and unsweetened applesauce in
place of the oil.
Hmm, I had also thought about using
nut butter in
place of the oil, this might give you a little extra «glue» and some nice flavor, yum!
And one
of the first things I discovered after I made that switch in my eating, was that
nut butters could take the
place of flour in many baked goods!
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)
You can use these little bites in
place of granola if you please, eat them like cereal (something I think would simply be a must - try), snack on them as they are, use them on top
of smoothies, add them to some yogurt like coconut yogurt, or layer with some
nut butter or choice and maybe a banana to make little mini sandwiches.
* If you're allergic to
nuts, simply use coconut milk or rice milk in
place of the almond milk and use sunflower seed
butter (Sunbutter) in
place of the almond
butter.
You could definitely sub in your favorite
nut or seed
butter in
place of the almond
butter, but regular
butter won't work here.
I also used sunflower
nut butter in
place of the hazelnut
butter and that worked too.
Preheat oven to 350F Mix
butter, baking soda, salt, and both sugars in a large bowl with hand or standing mixer Add in egg and vanilla until combined and fluffy Add flour in two batches and mix continuously Stir in chocolate chips (and
nuts / peanut
butter chips if using) by hand Scoop out rounded tablespoons
of the mix and
place on an ungreased baking sheet at least 2 inches apart Bake for 10 - 12 minutes Let cool for 5 minutes, then transfer to platter or cooling rack Enjoy!