Sentences with phrase «substitute other nut butters»

You can substitute other nut butters like cashew butter or peanut butter.

Hi Erin, I have only ever substituted other nut butters in this recipe so I'm not sure.

Not exact matches

Hi Ella, what other nut butter would be a good substitute for cashew butter?

I understand if it doesn't work for you though in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).

do you think other nut butters (almond, sunflower) could be substituted successfully?

If you don't have any of the ingredients, you can easily substitute for others, like granola, dried fruit, nuts, other nut butters, Nutella etc...

Feel free to substitute cashew or other nut butter for the peanut butter, and if need be, try the gluten - free version.

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 may also be able to substitute other nut or seed butters for the peanut butter.

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

For all those asking re substitutes, for coconut butter you could use peanut butter or other nut butters not actual butter as the textures and consistency aren't the same!

Almond butter or peanut butter: Any other nut butter can be substituted, but since some are oilier than others, results may vary.

If you have a peanut allergy however, or simply don't like the taste of peanuts, by all means substitute the peanut butter in this recipe for any other nut butter of your choice and I promise you'll still have a very delicious cake!

You can substitute other Paleo - friendly nut butters for the cashews — just make sure it's creamy and made from raw nuts.

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)

What's more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain - free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.

Serving sizes: cooked beans 1/2 cup or more if you are suing beans as a protein substitute; nuts 1/4 cup; peanut butter and other nut butters 2 tablespoons; tofu 4 ounces