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.