macysknits Posted August 15, 2015 Share Posted August 15, 2015 I found a recipe that I'd like to try and make Whole30 compliant. It is crock pot chicken on a bed of bell peppers and onions. The sauce for the chicken calls for soy sauce and peanut butter. Could I switch out the soy for coconut aminos and use sunflower butter or almond butter for the peanut butter? Do you think there would still be enough salty/sweet contrast to taste ok? Any reason to select sun flower over almond or vice versa? I'm planning to eat this with zucchini "noodles" Thanks all! Link to comment Share on other sites More sharing options...
jmcbn Posted August 15, 2015 Share Posted August 15, 2015 I've never had sunflower butter personally, but have heard almond butter subbed for it many times, and yep, coconut aminos is a good sub for soy sauce - I say give it a go! Link to comment Share on other sites More sharing options...
Moderators LadyM Posted August 16, 2015 Moderators Share Posted August 16, 2015 Heads up: sunflower seed butter can turn green when cooked. It's not harmful, but it can be disconcerting. I'd opt for almond butter. Link to comment Share on other sites More sharing options...
MeadowLily Posted August 16, 2015 Share Posted August 16, 2015 Heads up: sunflower seed butter can turn green when cooked. It's not harmful, but it can be disconcerting. I'd opt for almond butter. Link to comment Share on other sites More sharing options...
macysknits Posted August 16, 2015 Author Share Posted August 16, 2015 Wow! Thanks for the warning about turning green, ha ha. All the sunflower butter at the store had added sugar so almond butter it was! Link to comment Share on other sites More sharing options...
SpinSpin Posted August 16, 2015 Share Posted August 16, 2015 I find with using coconut aminos that I need adjust the salt to balance the flavor as I find coconut aminos to be a tad sweet. Sounds wonderful though! Link to comment Share on other sites More sharing options...
fmr_sailor Posted August 16, 2015 Share Posted August 16, 2015 I also def use salt with coconut aminos. They don't have the high sodium like soy sauce does. Link to comment Share on other sites More sharing options...
Hannlib Posted August 16, 2015 Share Posted August 16, 2015 The sunflower seed butter will only turn green if cooked with an alkaline such as baking soda. I've never had it turn green in a savoury application. I like using sunflower seed butter, it isn't as sweet as almond butter. Link to comment Share on other sites More sharing options...
macysknits Posted August 20, 2015 Author Share Posted August 20, 2015 Thanks to all who responded. Just wanted to say the recipe turned out really tasty! This is the recipe I adapted: http://www.familyfreshmeals.com/2014/04/crockpot-thai-peanut-chicken-recipe.html I used almond butter instead of peanut butter. Coconut aminos with a little extra salt instead of soy and fruit juice instead of the honey. It didn't turn out very pretty but it is really tasty. Link to comment Share on other sites More sharing options...
adawn412 Posted September 5, 2015 Share Posted September 5, 2015 That sounds super yummy...so what fruit juice did you use to sub for the honey? Link to comment Share on other sites More sharing options...
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