Mommaz Posted July 25, 2016 Share Posted July 25, 2016 I'm allergic to almonds..what else can I use besides almond milk? This is the only food allergy I have when I was tested for allergies. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted July 25, 2016 Administrators Share Posted July 25, 2016 What are you wanting to use a milk substitute for? We strongly discourage drinking any calorie-containing beverage (juice, milk subs etc). If you put it in coffee, you could try coconut milk. Link to comment Share on other sites More sharing options...
Mommaz Posted July 25, 2016 Author Share Posted July 25, 2016 There's a recipe in the Whole30 book where you use almond flour to make salmon cakes. What can I use instead if almond flour. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted July 25, 2016 Administrators Share Posted July 25, 2016 There's a recipe in the Whole30 book where you use almond flour to make salmon cakes. What can I use instead if almond flour. Ya, sorry, I thought you were asking about milk? You can use a bit of coconut flour to tighten the mixture up a bit. But coconut flour is NOT a 1:1 sub for almond flour. Start with about a tbsp, mix it up and then wait 5 minutes. Coconut flour is extremely absorptive so give it a chance to stiffen the mixture up before adding more. Link to comment Share on other sites More sharing options...
praxisproject Posted July 29, 2016 Share Posted July 29, 2016 I have a salmon cakes recipe that is made with coconut flour: http://www.ladyhomemade.com/2012/11/14/quick-salmon-patties-and-whole30-week-two/ I mix everything else together and then add the coconut flour. If I think it's too dry, I'll add another egg (this usually only happens if I have very small eggs). I bake mine in a muffin tin in the oven. I use the 4 servings version. I really love them made with spring onions (which I used once when I ran out of herbs) but if you use these then I'm not sure if they're still low fodmap. Delicious with mayo, hot or cold You can make many kinds of nut milks if you can't have almond. Almond is actually one of my least favourites. http://detoxinista.com/2010/11/dont-wait-another-minute/ I love hazelnut milk, it doesn't need soaking. Brazil nuts also don't need soaking but I don't use lots of brazils, they're very high in selenium and too much isn't good. I find cashew milk a bit tough on my stomach if they're raw, but roasted works okay for me (though I find it can be bitter sometimes, even though the nuts taste sweet when chewed). For the soaking types, longer soaking usually gives you better milk. A good bag & blender are essential. Macadamia milk is my favourite, but can be expensive depending on your local supply. Lots of people don't tolerate almonds well, so there are loads of almond free recipes Link to comment Share on other sites More sharing options...
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