The growing number of peanut allergy cases prompted many food manufacturers to produce suitable alternatives for peanut butter spreads. Cocoa butter, Hazelnut butter, and soy nut butter are three of the popular choices for peanut butter substitutes.
Cocoa Butter
Cocoa butter (also known as cacao butter) is the fat extracted from cocoa beans, cream-hued, that’s most often utilized to add flavor, smoothness and scent to the chocolate we all adore (basically, to claim a product chocolate, it should have cocoa butter.) Although this Mayan butter is rich with saturated fat-8 grams in one tablespoon- most of it is in the form of stearic acid, and research shows it has no damaging impact on cholesterol levels and heart health. It dissolves at body temperature, and cocoa butter can also be a wonderful skin moisturizer.
To add up chocolate tinges to brownies, muffins and cakes, apply cocoa butter as a direct substitute for some or all of cow’s butter in your recipes. One caution though, you have to melt it first.
Hazelnut Butter
Hazelnut butter holds in a perfect ratio of good to unhealthful fat, and is crammed with vitamin E, copper, B vitamins such as folate and magnesium, a mineral that takes part in hundreds of biochemical reactions such as those involved in blood-sugar regulation, immunity and nerve function. Almost dangerously runny, hazelnut butter requires a great deal of mixing and must be stashed away in the fridge.
To turn hazelnut butter into a delicious dip for bananas and strawberries, mix it well with equal parts cocoa powder, cane sugar and a pinch of cayenne.
Soy Nut Butter
Soy nut butter is a perfect peanut butter alternate for allergy sufferers of tree nut , because it is from the beans family, not nuts. It is likewise a leading source of phytoestrogens, protein, folate, the B vitamin that protects against depression, birth defects and strokes.. A study found that 8 weeks of elevated soy nut protein ingestion bettered blood pressure and LDL cholesterol levels in those who participated. Get organic on this one to prevent slathering genetically altered soya on your bagel.
To create a protein-rich smoothie, add a glob of soy nut butter into a blender together with 1/2 cup soy milk and 1/2 cup soy yogurt, a generous handful of frozen berries, half of a banana and a sprinkle of cinnamon.
Cocoa Butter
Cocoa butter (also known as cacao butter) is the fat extracted from cocoa beans, cream-hued, that’s most often utilized to add flavor, smoothness and scent to the chocolate we all adore (basically, to claim a product chocolate, it should have cocoa butter.) Although this Mayan butter is rich with saturated fat-8 grams in one tablespoon- most of it is in the form of stearic acid, and research shows it has no damaging impact on cholesterol levels and heart health. It dissolves at body temperature, and cocoa butter can also be a wonderful skin moisturizer.
To add up chocolate tinges to brownies, muffins and cakes, apply cocoa butter as a direct substitute for some or all of cow’s butter in your recipes. One caution though, you have to melt it first.
Hazelnut Butter
Hazelnut butter holds in a perfect ratio of good to unhealthful fat, and is crammed with vitamin E, copper, B vitamins such as folate and magnesium, a mineral that takes part in hundreds of biochemical reactions such as those involved in blood-sugar regulation, immunity and nerve function. Almost dangerously runny, hazelnut butter requires a great deal of mixing and must be stashed away in the fridge.
To turn hazelnut butter into a delicious dip for bananas and strawberries, mix it well with equal parts cocoa powder, cane sugar and a pinch of cayenne.
Soy Nut Butter
Soy nut butter is a perfect peanut butter alternate for allergy sufferers of tree nut , because it is from the beans family, not nuts. It is likewise a leading source of phytoestrogens, protein, folate, the B vitamin that protects against depression, birth defects and strokes.. A study found that 8 weeks of elevated soy nut protein ingestion bettered blood pressure and LDL cholesterol levels in those who participated. Get organic on this one to prevent slathering genetically altered soya on your bagel.
To create a protein-rich smoothie, add a glob of soy nut butter into a blender together with 1/2 cup soy milk and 1/2 cup soy yogurt, a generous handful of frozen berries, half of a banana and a sprinkle of cinnamon.
Copyright © 2011 Athena Goodlight
