Re: please help - baking with nut butter

[Guest guest]

Tali,

Did you mix in in a food processor or with a mixer?

I always use a food processor to mix everything because the nut

butter is heavy and a mixer just doesn't seem to work at all.

Is your child actually allergic to eggs?

Jody

mom to -5 and -7

SCD 17 months

[Guest guest]

Hi, Tali.

Whenever an SCD recipe for cookies gives me a batter that is too loose

to turn into cookies, I stick the mixing bowl in the freezer for a

little while. The hardened batter becomes more workable.

Good luck!!

Debbie

mother to Jake (2/5/99; ASD; GFCF and corn- and soy-free since 9//22/02;

SCD since 4/24/04)

>>> no_reply 07/13/04 7:04 PM >>>

[Guest guest]

Hi Tali,

I also bake with macadamia nut butter,but it is very hard when you

use no eggs.We are doing the same.You have to grind the nuts down

yourself.The nut butter you buy already ground will be way to

runny.Don't add any oil or sweetner to your ground nuts.It should

help it hold together better.You could always decrease the amount of

nut butter.Another idea is to do a trial using either the yolk or

the white to see if he can tolerate that.I have just started putting

one egg white to a whole batch of cookies.As long as he has no more

than two a day,he's fine.It's such a small amount and it helps with

holding the baked goods together.

DeAnn,mom to 4 yr. asd,scd 22+weeks

[Guest guest]

DeAnn,

Thanks for the tips. Where do you buy the macadamia nuts? Do you get

them raw or roasted? Were the cookies actually able to hold together

if you ground the nuts yourself and didn't put eggs?

Tali, mother to Avi SCD 9 1/2 weeks

> Hi Tali,

> I also bake with macadamia nut butter,but it is very hard when

you

> use no eggs.We are doing the same.You have to grind the nuts down

> yourself.The nut butter you buy already ground will be way to

> runny.Don't add any oil or sweetner to your ground nuts.It should

> help it hold together better.You could always decrease the amount

of

> nut butter.Another idea is to do a trial using either the yolk or

> the white to see if he can tolerate that.I have just started

putting

> one egg white to a whole batch of cookies.As long as he has no more

> than two a day,he's fine.It's such a small amount and it helps with

> holding the baked goods together.

>

> DeAnn,mom to 4 yr. asd,scd 22+weeks

[Guest guest]

I was using maranatha butter, so didn't grind it myself. He is not

actually allergic to eggs as far as I know, but breaks out with

eczema. I may introduce eggs later, but I am introducing nut butter

now, and want to just do one thing at a time.

Tali, mother to Avi SCD 9 1/2 weeks

> Tali,

>

> Did you mix in in a food processor or with a mixer?

>

> I always use a food processor to mix everything because the nut

> butter is heavy and a mixer just doesn't seem to work at all.

>

> Is your child actually allergic to eggs?

>

>

> Jody

> mom to -5 and -7

> SCD 17 months

[Guest guest]

My nuts come from a health food coop and they are raw.The way that I

do it without the egg is to use the gelatin as the egg replacer and

even then they are flimsy.Good Luck.

DeAnn,mom to 4 yr.asd,scd 22+weeks

[Guest guest]

In a message dated 7/13/2004 7:09:12 PM Eastern Daylight Time,

no_reply writes:

Help! I'm trying to bake with macadamia nut butter and it is not

working. I am trying to make eggless cookies using 1/2 cup pureed

acorn squash, 3 cups nut butter, 1/2 tsp salt, 1/4 tsp baking soda, 3

tsp vanilla. I substituted 3 cups nut butter for 3 cups nut flour in

the recipe, and it turns out all gooey, and cannot form into balls.

Would anyone of you who has successfully baked with nut butter please

give me any tips? I'd really appreciate it, because I'm stuck right

now. Thanks!

Tali, mother to Avi SCD 9 1/2 weeks

Try using less(or no) acorn squash. you need to use less liquid when using

nutbutter. Sometimes I add a little mac. nut flour to the mix to get the right

consistency.

karen

[Guest guest]

This recipe is egg-free. You can sub nut butter for the flour

Pecan Cookies:

(makes about 10 small cookies)

1 pear, cored and peeled

1 tsp gelatin, 3 Tbs boiling water

1/8 tsp baking soda

pinch of salt

pinch of nutmeg or cloves or cinnamon (optional)

1 1/2 c pecan flour ( I make my own using rotary cheese grater)

1. Cook pear in little water, until soft. Put in fine strainer and

mash with the back of the spoon. You want to get rid of as much

liquid as you can. You should end up with about 1/3 c of pear pulp

2. In a small bowl dissolve gelatin in boiling water. Put in the

freezer to slightly gel for about 4-5 min. Bring out of the freezer

and beat like an egg (till frothy)

3. Combine gelatin mixture, pear, b.soda, salt, and spices and mix

well.Add pecan flour and mix till combined.

4. Shape the cookies into small balls and press and flatten with the

fork. Line a cookie sheet with the parchment paper

5. Bake at 325F for about 45 min

They are just slightly sweet, you can add 1 tsp honey if you want,

but I like them like this

Enjoy!!!

Monika

[Guest guest]

In a message dated 7/14/2004 12:02:37 PM Eastern Daylight Time,

no_reply writes:

was using maranatha butter, so didn't grind it myself. He is not

I use the Marantha mac. nutbutter but I take all the oil from the top out

before using it to make it thicker and less oily.

karen