{"id":32590,"date":"2013-06-12T15:44:37","date_gmt":"2013-06-12T15:44:37","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=32590"},"modified":"2017-04-18T08:00:11","modified_gmt":"2017-04-18T13:00:11","slug":"powerful-peanuts-and-nut-butter-substitutes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/powerful-peanuts-and-nut-butter-substitutes\/","title":{"rendered":"Powerful Peanuts and Nut Butter Substitutes"},"content":{"rendered":"

\"peanut<\/a>Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

When I was pregnant the only real craving I had was for peanut butter. I had a peanut butter and jelly sandwich for lunch every day for over 4 months as well as peanut noodles 2 or 3 times a week. Peanut butter cups showed up on the menu at least 2 times a week and the fact that I didn\u2019t gain an additional 30 pounds is nothing short of a miracle. For some, the cravings disappear as soon as the baby is born. For me, well, let\u2019s just say that my love affair with peanut butter is still going strong.<\/p>\n

Peanut butter is truly one of America’s favorite foods. There are even websites like peanutbutterlovers.com devoted solely to the joys and deliciousness of the sticky gooey goodness. You\u2019ll find the ubiquitous smooth and crunchy spread in about 75% of American homes. It\u2019s nutritious, inexpensive and the kind of ingredient that makes the transition from sweet to savory very easily.<\/p>\n

Because of allergies any form of peanut and\/or peanut butter is not an option for some people. If it\u2019s a specific peanut allergy try making \u201cbutters\u201d out of different kinds of nuts like Almond, Hazelnut, Cashew, Macadamia, Pecan or Pistachio. \u00a0You just place the nut of choice in a food processor blender and process until they form a smooth paste. You can purchase different types of nut butters at the grocery store and specialty shops but for the freshest and most amazing taste, make your own.<\/p>\n

If it\u2019s a \u201ccan\u2019t eat any kind of nut\u201d allergy I\u2019m going to suggest that you try a spread like SunButter (made from sunflower seeds) which is available online and can be substituted in place of peanut butter in almost any recipe.<\/p>\n

The following recipes are all nut butter centric and are guaranteed to make even the savviest gourmet swoon.<\/p>\n

You can substitute different nut butters in any or the following recipes:<\/p>\n

Crunchy Peanut Broccoli\u00a0(pareve)<\/strong><\/span><\/h3>\n

6 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • \u00bc cup creamy or crunchy peanut butter<\/em><\/li>\n
  • 2 Tablespoons hot water<\/em><\/li>\n
  • 1 Tablespoon soy sauce<\/em><\/li>\n
  • 1 Tablespoon lime juice<\/em><\/li>\n
  • 1\u00bd teaspoons sesame oil<\/em><\/li>\n
  • \u00bc teaspoon red pepper flakes<\/em><\/li>\n
  • 2 Tablespoons oil<\/em><\/li>\n
  • 3 cups fresh broccoli florets<\/em><\/li>\n
  • \u00bd cup chopped red bell pepper<\/em><\/li>\n
  • \u00bc cup sliced green onions<\/em><\/li>\n
  • 1 Tablespoon minced garlic<\/em><\/li>\n
  • \u00bd cup chopped peanuts (optional)<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. In a large serving bowl combine the peanut butter, hot water, lime juice, soy sauce, sesame oil and red pepper flakes. Whisk to blend and set aside.<\/li>\n
    2. In a skillet heat the 2 Tablespoons of oil and add the broccoli, red pepper, green onions and garlic. Cook, stirring for 4 to 5 minutes, just until the vegetables are starting to cook but are still crisp.<\/li>\n
    3. Spoon the vegetables into the serving bowl with the sauce and mix to coat. Sprinkle the chopped peanuts on top.<\/li>\n<\/ol>\n

      Serve warm or at room temperature.<\/em><\/p>\n

      My file source unknown<\/em><\/p>\n

      \n

      Almond Butter Pancakes\u00a0(dairy or pareve)<\/strong><\/span><\/h3>\n

      4 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 1\u00bc cups flour<\/em><\/li>\n
      • 2 Tablespoons sugar<\/em><\/li>\n
      • 2\u00bd teaspoons baking powder<\/em><\/li>\n
      • \u00bd teaspoon salt<\/em><\/li>\n
      • 1\u00bc cups milk (or non dairy substitute)<\/em><\/li>\n
      • 1 egg<\/em><\/li>\n
      • \u00bc cup almond butter<\/em><\/li>\n
      • 3 tablespoons butter or margarine, melted<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. In a bowl combine the flour, sugar, baking powder and salt.<\/li>\n
        2. In another bowl combine the milk with egg and almond butter and whisk until smooth. Add the liquid mixture to the dry ingredients and beat just until combined.<\/li>\n
        3. Lightly grease a hot griddle.<\/li>\n
        4. Spoon approx. \u00bc cup of the batter onto griddle. Cook for 2 to 3 minutes on each side until golden brown on each side.<\/li>\n<\/ol>\n
          \n

          Chocolate Maple\u00a0Almond Cup (dairy or pareve)<\/strong><\/span><\/h3>\n

          Yields 12<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1 lb. bag semi-sweet or dark chocolate chips<\/em><\/li>\n
          • \u00bd to \u00be cup almond butter<\/em><\/li>\n
          • 1 tablespoon maple syrup<\/em><\/li>\n
          • 1 teaspoon ground cinnamon<\/em><\/li>\n
          • Sea salt<\/em><\/li>\n
          • \u00bc cup chopped almonds<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Place paper liners in a muffin pan and set it aside.<\/li>\n
            2. In a microwave bowl melt the chocolate until it\u2019s smooth. Spoon approx 1\u00bd Tablespoons of the melted chocolate into the bottom of each liner.<\/li>\n
            3. Spoon \u00be to 1 Tablespoon of the almond butter on top of the chocolate in the cup. Top with approx. 1 to 1\u00bd Tablespoons of melted chocolate and then sprinkle the top with a pinch of the sea salt.<\/li>\n
            4. Refrigerate until the chocolate is set.<\/li>\n<\/ol>\n

              You can refrigerate up to 2 weeks and freeze up to a month.<\/p>\n

              \n

              Green Beans in\u00a0Maple Pecan\u00a0Butter (pareve)<\/strong><\/span><\/h3>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 2\u00bd lbs.\u00a0French green beans, trimmed<\/em><\/li>\n
              • 4 Tablespoons plus 1 teaspoon oil<\/em><\/li>\n
              • \u00bd cup (2 oz,) pecan halves<\/em><\/li>\n
              • 1 cup (2 sticks) unsalted butter or margarine, at room temperature<\/em><\/li>\n
              • \u00bc cup (2 oz.) maple syrup<\/em><\/li>\n
              • 2 teaspoons kosher salt<\/em><\/li>\n
              • 1 Tablespoon freshly ground black pepper<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. Cook beans in large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, and then drain well. Return water to boil and repeat with remaining beans.<\/li>\n
                2. In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.<\/li>\n
                3. In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.<\/li>\n
                4. In 10-inch skillet over moderately high heat, heat 2 Tablespoons canola oil until hot but not smoking. Add half green beans and saut\u00e9 until hot, about 3 to 5 minutes.<\/li>\n
                5. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine.<\/li>\n
                6. Sprinkle with salt and pepper and serve immediately.<\/li>\n<\/ol>\n

                  Modified from Epicurious.com<\/em><\/p>\n

                  \n

                  Cocoa\u00a0Almond\u00a0Butter Truffles (pareve)<\/strong><\/span><\/h3>\n

                  Instructions<\/span>:<\/h4>\n
                    \n
                  • 1 cup rolled oats<\/em><\/li>\n
                  • 1 cup finely chopped pitted dates<\/em><\/li>\n
                  • \u00bc cup unsweetened cocoa powder, divided<\/em><\/li>\n
                  • \u00bd cup almond butter<\/em><\/li>\n
                  • 2 teaspoons pure vanilla extract<\/em><\/li>\n
                  • Pinch ground nutmeg<\/em><\/li>\n
                  • Pinch ground cinnamon<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. Place oats in the bowl of a food processor and process until finely ground.<\/li>\n
                    2. Add dates, 2 Tablespoons cocoa powder, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and sticking together.<\/li>\n
                    3. Place remaining cocoa powder in a shallow bowl.<\/li>\n
                    4. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together.<\/li>\n
                    5. Roll truffles in cocoa powder and chill until ready to serve.<\/li>\n<\/ol>\n

                      Submitted by Roger Monsen Newark NJ Modified from wholefoods.com<\/em><\/p>\n

                      \u00a9 Eileen Goltz nut butter 13a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                      Don’t let a nut allergies define your dinner table! Check out these delicious peanut butter and peanut butter substitute recipes.<\/p>\n","protected":false},"author":53,"featured_media":32598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-32590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"\nPowerful Peanuts and Nut Butter Substitutes - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/powerful-peanuts-and-nut-butter-substitutes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Powerful Peanuts and Nut Butter Substitutes - OU Life\" \/>\n<meta property=\"og:description\" content=\"Don't let a nut allergies define your dinner table! 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