I also prefer to not use soy, and while I can get real raw imported almonds instead of the pasteurized US almonds, I normally just make milk with pre-made cashew or
walnut butter since I can make it in a matter of minutes instead of hours.
Not exact matches
Since I didn't have all of the ingredients I made a couple of changes — I used almond
butter (Artisana raw organic) instead of almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped
walnuts.
Lactose intolerant — maybe try some high quality
walnut or other nut oil
since the
butter is melted anyway?
So far I only made peanut, almon and
walnut butter, but
since I always have cashews on hand I» mm have to make this, I'm sure it would be a hit (I'll just have to erecise some self - control and not eat the nuts beforehand
I had to make some substitutions based on what I had on hand:
walnuts added to the crust
since I didn't have enough pecans, a yellow squash instead of zucchini, and almond
butter instead of cashew
butter for the filling.
I used pecans instead of
walnuts and unsalted
butter instead of the coconut oil
since that's what I had in my kitchen.
I've also reintroduced almonds /
walnuts and a couple of tablespoons of natural peanut
butter since I got off my fat loss phase.