Substitute any nuts or seeds you like in this recipe, but the flax meal is essential, and the coconut is helpful.
How could
I substitute nuts or seeds for it?
You could
substitute any nut or seed flour really, but the texture will just be a bit different.
You can
substitute any nut or seed, any nut butter and any liquid sweetener really.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (
or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (
or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here)
or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
You could try using pumpkin
seed or sunflower
seed butter to replace the
nut butter but sadly I haven't tried a good enough
substitute for the cashew
nuts!
Hi Melanie, I have found that pumpkin
or sunflower
seeds work as a really great
substitute for
nuts.
I often find that pumpkin
or sunflower
seeds work well as a
substitute for
nuts but I haven't tried it with this recipe before so I'm not too sure how it would turn out!
You can
substitute sunflower
seeds or hemp hearts for the almonds to make them
nut - free so you can have something that's safe for just about anyone to enjoy.
Almonds can be
substituted for other
nuts or seeds, however their oil content can change the way the batter behaves, so it's probably best to use almonds on your first try, and then play around once you're confident in your macaron skills.
If not, definitely feel free to
substitute for your favorite
nut or seed butter of choice.
Well, the only other flour
substitutes that I can think of that would be similar for this and not be coconut flour
or almond flour would be sunflower
seed flour and flaxseed flour but you said they were
nut and
seed free so I suppose that won't work.
Also, feel free to
substitute whatever kind of
nut butter,
seeds,
or nuts you prefer.
Cayenne - Infused Meat Marinade 1 teaspoon cumin
seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes,
or substitute capybara 1 large bell pepper, stem and
seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio
nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken
or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
The great thing about dukkah is that you can add
or substitute nuts,
seeds and spices based on your preference and what's on hand.
Slivered almonds
or crumbled
nuts or seeds would all probably work fine as a
substitute.
Therefore i went searching for «
Nut Free» macaroon recipes... it is very simple — you
substitute the almond meal for pumpkin
seeds (these can be brought from woolworths) and ground them up in a thermo
or something with sharp blades.
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)
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 cu
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 cu
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 cu
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 cu
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 cu
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 cu
or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Is there any other
nut or seed I could
substitute?
You may also be able to
substitute other
nut or seed butters for the peanut butter.
Looks really good but could I
substitute all - purpose flour due to a family member being allergic to any kind of
nut or seed flour?
Substitute pine
nuts for ground pumpkin
seeds and create a homemade pesto
or add ground
seeds to your favorite recipes including meatballs and casserole topping.
I know that a lot of people who have
nut allergies
substitute unroasted, unsalted sunflower
seeds for cashews
or almonds in vegan recipes.
Sunflower
Seed Butter: Any
nut butter, such as almond, cashew,
or peanut butter, will work as a
substitute.
***
Substitute the peanut butter for any favorite
nut or seed butter.
Pine
nuts are always grossly over-priced, so I like to
substitute them with toasted sunflower
seeds or almonds — but any
nut or seed will do!
The pecans add some fiber and protein as well as flavor; if you can have any
nuts,
substitute with what you like;
or, try adding flax
or hemp
seeds or omit altogether if needed.
You can make them without the peanut butter center, of course,
or substitute for you favorite
nut or seed butter.
I like to have pumpkin
seeds, pecans, coconut flakes and cacao nibs in my chocolate bark but you can easily
substitute any of your favorite
nuts or seeds.
I think the flat nature of the pumpkin
seed would suit it better
or maybe just coursely chopping the
substitute nuts.
If you can not eat peanuts due to an allergy
or preference, you can
substitute the PB with any
nut or seed butter of choice — same goes for the whole
nuts in the bars.
It might be kind of silly, but I don't eat
nuts or seeds, and so I was wondering if I could
substitute anything with the pecans, like maybe coconut shreds?
The Healthy Food Banking Wellness Policy provides guidelines to help with the procurement of healthful food, including fruits and vegetables (fresh
or canned with no sugar added), whole grains, low - fat, unsweetened dairy products, protein (lean meats, eggs,
nuts,
seeds, pulses), healthy beverages (water, 100 % juice and low - fat, unsweetened milk
or milk
substitutes) and where possible, locally produced food.
Substitute out the traditional almonds for walnuts, macadamia
nuts,
or sunflower
or pumpkin
seeds.
i love using almond butter here, but you can certainly
substitute it for any
nut or seed butter - hazelnut butter, peanut butter,
or tahini (sesame butter).
If piñon
nuts are not available,
substitute sunflower
seeds or chopped walnuts in this spicy tossed green salad.
Those who don't care for them much (
or can't find them), can
substitute them for any other
nut /
seeds, including some more walnuts
If you have a
nut allergy,
substitute seed butter
or hummus.
To change this recipe, just
substitute different
nuts,
seeds,
or dried fruit in the same quantities.
For a
nut - free version,
substitute raw tahini butter
or sunflower
seed butter for the cashew butter.
Avocados,
seeds,
nuts, fatty fish, olive
or coconut oil, you will need some to get rid of those love handles and one way to do it is to
substitute oils for butter and your soft cheese for a hearty but healthier hard cheese.
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You can
substitute other
nut flours as well for variety,
or if you have a
nut allergy I have successfully used ground sunflower
seeds as well.
You can eat avocado and
nuts and
seeds and eat a vegetarian meat
substitute or eggs.
Almonds: I used almonds to add a bit of protein to this recipe, but if you're
nut - free, you can
substitute hemp
seeds or leave them out entirely.
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 cu
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 cu
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 cu
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 cu
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 cu
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 cu
or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
You can make them peanut - free by using another
nut or seed butter,
or even make them completely
nut - free by
substituting all
nuts and peanut butter with sunflower
seeds and sunflower
seed butter.
You may also use hemp
seeds in stead of cashew
nuts, but the result may not be as «smooth» You can also
substitute the
nuts and water for 3 cups of almond
or coconut milk.
Or Choose a Food Category to Browse Milk and Milk Products Milks and Milk Drinks Creams and Cream
Substitutes Milk Desserts, Sauces, Gravies Cheeses Meat, Poultry, Fish and Mixtures Beef Pork Lamb, Veal, Game Poultry Organ Meats, Sausages and Lunchmeats Fish and Shellfish Meat, Poultry, Fish with Nonmeat Items Frozen Meals, Soups and Gravies Eggs Eggs Egg Mixtures Egg
Substitutes Dry Beans, Peas, Other Legumes,
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