People usually
use other nut butters to make brownies extra fudgy.
For the almond butter you could
use any other nut butter as well.
You can
use any other nut butter you like (the peanut butter version was also a BIG hit with my taste testers), including sunflower butter, which would make this cake nut - free to boot.
If you are allergic to peanut butter you can also try to make
these using other nut butters, maybe even sunflower seed butter?
You can
use any other nut butter you like, or you can add some white chocolate.
but if you don't, feel free to
use any other nut butter.
Not exact matches
I must say that Ella's sweet recipes aren't for me, because you Ella
use so much almond
butter, cashews, pecans or
other nuts which I can no longer
use.
I've watched your video of this recipe too Do you have to
use cashew
butter for the filling or does any
other nut butter do the job?
Hi, this recipe, as many of your
others, sounds great, but what would you suggest as an alternative to all the
nuts and
nut butters you
use for someone who is allergic to
nuts?
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).
Instead of Nutella,
use peanut
butter or any
other nut butter of your choice.
1/2 cup of
butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter, softened (I
used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any
other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
Oh yes, I believe you could switch it out as I have seen
other recipes
use tahini paste or sunflower
butter for
nut butter.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and
other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are
using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Also, I
used Nuttzo Seven
Nut & Seed Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodne
Nut & Seed
Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goo
Butter which is my
nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodne
nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goo
butter of choice — again, you can sub in whatever almond
butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goo
butter, peanut
butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goo
butter or
other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodne
nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goo
butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness.
I added some peanut
butter to the crust, but you can
use any
other ground
nut instead or even skip this ingredient and add more coconut oil.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any
other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any
other dried fruit of your choice can be
used as an alternative)
Other nut or seed
butters may be
used, like almond
butter or sesame tahini, for delicious variations.
3 Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut
butter or
other nut butter a drizzle of sweetener (I always
use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I
use this)
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)
I
used creamy almond
butter as the filling but you can easily switch it out for sunflower or any
other nut butter.
I
used unsalted
butter and
nuts and I did not find the salt overwhelming as
other reviewers did.
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!
You certainly don't have to
use apricot kernel
butter in these cookies — almond, cashew, peanut, or any
other nut butter would be just as delicious — so feel free to
use whatever you have on hand.
If you are
nut free though,
use sun
butter (or any
other nut free «peanut»
butter).
To be honest, I wouldn't
use regular flour unless you do ensure the
nut butter / liquid mixture is warm when you mix it in with it - Can you
use a brown rice or
other flour?
Speaking of
other nut butters, feel free to
use any one you can get your hands on.
Ingredients: 8 apples, any variety 1 cup chopped peanuts or
other nut of your choice (you can also
use chocolate chips, chopped dried fruits, candy sprinklers, etc.) 1 cup heavy cream, divided 3/4 cup light corn syrup 1/2 cup (1 stick) unsalted
butter 1 cup sugar 1 teaspoon vanilla extract Procedures;
Instead of flour, I
use finely grated desiccated coconut and some tahini (or
other nut butter).
At occasional social settings I will have something that
uses almond flour, almond
butter or has
other nuts in it.
I'd
use it to make hot soups,
nut butters, & so many
other tasty foods.
I tried a different
nut butter since he's not a fan of the texture of some
other GF recipes that
use almond
butter, meal, or flour.
You can also
use other things to increase moisture, such as zests (lemon, orange), flavorings, (mint, vanilla) chocolate, peanut
butter, bananas,
nuts, or fruits — which all taste amazing in coconut flour pancakes.
- You can
use coconut
butter or any
other nut butter instead of peanut butter Nut butter is essential for this reci
nut butter instead of peanut
butter Nut butter is essential for this reci
Nut butter is essential for this recipe.
Some
use nuts in the base and don't get baked while
others use two sticks of
butter and are baked until firm.
2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup Ener G Egg Replacer 2 teaspoons baking soda 1 teaspoon cinnamon 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds mixed into 1/2 cup water 1/4 cup walnuts (chopped) or any
other nut or seed 1/2 cup canned REAL Prune
Butter (apple sauce or other fruit butter may be used instead) 2 Tablespoons sugar (evaporated cane
Butter (apple sauce or
other fruit
butter may be used instead) 2 Tablespoons sugar (evaporated cane
butter may be
used instead) 2 Tablespoons sugar (evaporated cane juice)
I
use a mix of gluten - free, raw rolled oats (I love Montana Gluten - Free raw oatmeal), apple
butter, my special DIY Pumpkin Nut Butter (pictured below which makes this dough nice and thick, and is also low - fat), gluten - free oat bran, flax, coconut flour, and a few other simple ingredients that thicken these up without any refined flour, butter, eggs o
butter, my special DIY Pumpkin
Nut Butter (pictured below which makes this dough nice and thick, and is also low - fat), gluten - free oat bran, flax, coconut flour, and a few other simple ingredients that thicken these up without any refined flour, butter, eggs o
Butter (pictured below which makes this dough nice and thick, and is also low - fat), gluten - free oat bran, flax, coconut flour, and a few
other simple ingredients that thicken these up without any refined flour,
butter, eggs o
butter, eggs or oil.
Dressing 2 garlic cloves, minced 2 Tbsp fresh ginger, minced 6 Tbsp rice vinegar 5 Tbsp tamari soy sauce 3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard) 2 Tbsp
nut butter (I
used almond
butter) 2 Tbsp honey or
other liquid sweetener 1 Tbsp hot chili paste 3 Tbsp sesame oil 1/2 cup extra virgin olive oil Black pepper
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)
If it seems a little dry still, add a bit more water and process again (I only
used 1/3 cup of water with the sun
butter for this recipe, but found
other nut -
butters required a slightly greater amount of water).
* If you are allergic to peanuts, you can
use sun
butter (made from sunflower seeds) or any
other kind of
nut butter.
So, include some whole - foods fat, here I've
used some
nut butter, with a few
other simple modifications (all noted below).
pumpkin seeds chia seeds sunflower seeds brazil
nuts (
use more or
other seeds if you have a
nut allergy) cacao powder peanut
butter raisins raw honey
Monkey Crunch, makes 8 - 10 servings 1/3 c peanut
butter (or sub any
other nut or seed
butter that works for you) 8 dates + 6 T soaking water, see below (OR sub 1T of maple syrup and
use 5T soaking water) 2 T cocoa powder 1/2 t espresso powder (optional) 1 t vanilla 1/8 t salt
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp
nut butter 1 cup rolled oats, or
other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I
used pumpkin & sunflower seeds)--(1,25 dl) 50 g
nuts (I
used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt
You can
use tahini or experiment with
other nut butters here.
And you could certainly
use other nut or seed
butters as well, although it will throw off the Reese's - inspired flavor profile of this recipe a bit.
Are you wondering if you can
use almond or cashew
butter in place of
other nut butters?
Here are my favorite snacks, many of which are dairy / soy free and easily adaptable to
other special diets... Energy bites Balls consisting of oats,
nut butter (I do peanut
butter), ground flax seeds, chocolate chips (I
use dairy / soy free chips), toasted coconut, honey, and vanilla extract.