coconut butter? It's sweeter, but might do the job. Depends on what you're making.
I'm interested in making a recipe which involves almond butter, however I'm avoiding nuts for various reasons, does anyone know a good substitute? Probably neutral flavored, I think the almond butter was mostly for texture, not taste.
That's a thought, thanks. It's for maple gingerbread, so I don't know how the coconut taste would go though... does coconut butter have a strong flavor?
mashed avocado could work, if you are using eggs or butter or chocolate and using nut butter as a fat source; also the good old apple sauce/apple butter with butter could work or mushed banana; maybe even bacon fat if you are working on a savory application. I am not sure what supplies dry component in your recipe, like rice/tapioca/potato starch etc. I would just go with nut butter i you are avoiding it for weight loss reasons i.e. as a domino food, not an allergy. If you are afraid of what to do with the rest, soak and grind as many almonds as you are going to use. Or use tahini or ground linseed.
Last edited by Leida; 08-21-2012 at 01:44 PM.
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Another vote for Nutiva Coconut Manna. Very peanut-buttery texture. And darn tasty.
Coconut is still a nut. Did the recipe call for creamy almond butter? If it is just for texture, I second using and avocado.
I'd use the Coconut manna.
I was eating raw nuts until recently... they are OFF my menu now. The oxalate content did them in for me as I need to be on a kidney stone prevention plan, and they are really REALLY bad as far as that is concerned.
“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
And that's why I'm here eating HFLC Primal/Paleo.