Legumes, seeds and
pseudograins are good alternatives to nuts or nut butter in recipes.

Muffins or Cooked dishes: Chickpeas or lentils provide a denser texture with a
rich nutritional profile.

Energy Bars or Balls: I suggest chia, flax or hemp seeds.

Elsewhere, use Pseudograins: Amaranth, quinoa, buckwheat and millet, in
flour or whole grain, provide ample vitamins, minerals, and fiber.

To Replace the Fat in Nuts: Use some Expeller pressed oil.

If you feel tempted to
make your own seed butter: Pumpkin, sunflower and/or hemp seeds are all good
choices. However it is important to note that seeds are often contaminated with
nuts. The company Manitoba Harvest assures that their products and factory
are 100% nut-free.

In Cookies: You can use baked and pureed vegetables, like sweet
potatoes, squash, beets, and carrots.

Fortunately there are
brands, like “Cuisine Soleil”, that produce certified gluten-free and nut-free
flours.

In summary, my advice is
to experiment with different possibilities until you have found the right
texture, density and nutrient density for your nut and nut-butter containing recipes.

Photo: Gluten-free crepes
and homemade nut-free Nutella.