Substitutions.

[CelticFrog]

I know that generally walnuts and pecans *CAN* be interchangeable and there are "emergency" substitutions for most baking foods, but what can be used to substitute for almonds when someone is allergic to just them and not other nuts?

My husband is allergic to two foods... pumpkin (other squash too but not nearly so bad, he's fine if he takes a benadryl for them) and almonds. I can generally substitute sweet potatos with fairly good results for the pumpkin, but NOTHING I can think of would work for almonds.

Help?

Ang

 

[wicked woman]

What are you making or is this a general question.

 

[Quint]

Almond extract, or whole almonds? I'm pretty sure there is imitation extract, but I have no idea what to do if you need the whole things.

On a somewhat related note, a friend of mine is making her own amaretto, but the recipe doesn't actually call for almonds at all! The almond flavor apparently comes from apricots. Explain that to me.

 

[Bobmi357]

A search on Yahoo for "Almond Substitute" yielded this url;

http://ridgwaydb.mobot.org/kemperweb/plantfinder/Plant.asp?code=N340

It describes a dwarf apricot tree whose pit can be used as a substitute for almonds. I don't know where the hell you'd buy these, but maybe if you know where it came from and from what, you can track down a source of them.

 

[CelticFrog]

Thanks for the link, Bobmi...

And in case the connection albeit slight is missed, if a dwarf apricot tree can provide an almond substitute, I'm sure that would help explain the need for apricots in homemade amaretto. Never tried that, only homemade kahlua. And of course my own cordials.

Ang

you've got me started on a dogpile search now, so will let you all know about the results.

I am mostly looking for a substitute for whole OR any other form of almonds. We have fake almond extract for some things but mainly as a garnish on cakes or use in other recipes, like one I have for an incredibly delectable looking baked brie.

So I like gourmet cooking, and they use a lot of almonds.

Ang

 

[Quint]

Thanks for the link, Bobmi...

And in case the connection albeit slight is missed, if a dwarf apricot tree can provide an almond substitute, I'm sure that would help explain the need for apricots in homemade amaretto.

Thanks, I caught that.

 

[Weird Harold]

I am mostly looking for a substitute for whole OR any other form of almonds. We have fake almond extract for some things but mainly as a garnish on cakes or use in other recipes, like one I have for an incredibly delectable looking baked brie.

I don't know if it will be of any help, but strictly in terms of texture, large coconut flakes are about the same as thin sliced almonds, IMHO.

Perhaps coconut flakes combined with imitation almond extract would work where sliced almonds are called for to match both texture and flavor?

 

[Limbhugger]

I use pine nuts and macadamia (sp?) in a lot of recipes that call for almonds. Not really a substitute, more like a twist.

Hugger

 

[SexyChele]

There are several things you can use for substitution of almonds. Some are more difficult than others, such as peach and apricot pits and the tonka bean.

The easiest substitution is the hazelnut, and I do believe they are plentiful this time of year. Other possibilities include (unsalted, of course!) Brazil nuts, Cashews, and Pistachios. But I think you'll get your best results with hazelnuts.

This is would be for baking and also to replace bitter almonds. If your recipe calls for sweet almonds, they are much more difficult to substitue. (If at all)

Good luck!

 

[CelticFrog]

Thanks everyone so far. I think I'll try figuring out how to slice hazelnuts. Maybe Brazil nuts would be easier for the sliced aspect. For grinding, I will likely attempt hazelnuts and see how that works out.

As an aside, my main reason for looking is because I keep finding recipes that *I* want to try and I know J would love them too but even if he likes the taste of almonds and pumpkin, I don't feel like hitting the emergency room any more times this year. We're already known on a first name basis with most of the personnel.

That, and there's a REALLY REALLY good looking recipe for pumpkin-almond cheesecake and I just couldn't live with baking it and being accused of attempted murder....

I still want to find out if those dang apricot pit thingys are available bulk somewhere. Maybe a health food store? God, I hate living in the middle of nowhere.

Ang

 

[Limbhugger]

Hazlenuts! Damnit I should have thought of that. See, Chele is jsut awesome. Oh and Frangelico. Ever sipped Frangelico over ice? Yummy!

Now you want to talk about difficulty in cooking (especially gourmet). I am very allergic to milk fat (break out, etc.). Try cooking all those recipies with skim milk and no cheese!

Do pretty well. In fact I usually make stuff for the wife and kids with all the fatty gooiness and it doesn't bother me a bit. Truth be told, I developed (yep, wasn't born with it) my allergy better than 20 years ago and I cannot stand the texture of whole milk or even 2%. My kids can't either since they've been raised on skim. But I don't like the tatse of cheese any more either.

The only thing I really miss...ice cream.

 

[cuz cracker]

i have no ideal.

this is the nuttiest thread i ever saw.