How to make pine nut recipes without pine nuts

How to Make Pine Nut Recipes Without Pine Nuts I don’t usually post recipes that use pine nuts, but in this case, I just don’t want to put my recipe for maple-glazed bacon in jeopardy because someone else might find out I’m allergic to pine nuts.

Pine nuts are not the only nut-based spice that are not a good choice for allergy-prone people, but they are a good start.

Here’s how to make them without pine nut.

1.

Wash the nuts.

You can use a vegetable peeler or a knife to wash the nuts, or you can use your fingers.

If you use a knife, soak them in hot water for a minute or two.

2.

Rinse them in cold water.

If they are soaked in cold, you can strain out any moisture.

3.

Add the salt.

The salt is a compound that you can add to your nut-free recipes to help prevent the nut from sticking to the pan.

You’ll want to add this to your recipe by the time you add it to the final ingredients.

You want it to be a little salty to avoid clumping up the nut.

4.

Add your nut protein.

You may have noticed that I use my favorite nut-filled spice, pumpkin pie spice.

This is the stuff that you mix in your homemade pies, but it also makes great nut-breads.

To make it, add 1/4 cup of pumpkin pie spices to a large pot, then bring to a boil.

Add water as needed to bring it up to a simmer.

Remove from heat, add the spices, and continue cooking for a couple of minutes, stirring occasionally.

The spices will give you a nutty flavor.

5.

Let it cool.

Once it cools, drain the liquid and put it in a blender or food processor.

Blend until it is a nice, smooth consistency.

You could also use a food processor to make a paste, but I’m not sure if it is as good.

6.

Cut it into bite-sized pieces.

For the maple-cinnamon nut, cut into small bite-size pieces.

If using nuts with a larger diameter, cut them into pieces that are about the size of your palm.

If not, just make a large rectangle of the desired size.

7.

Use your hands to break the nuts into pieces.

Put them into a container that’s tightly covered with a plastic bag, seal the container, and store in the refrigerator.

This makes them easy to store and safe to eat when you need them.

8.

Eat!

If you want to eat your pine nut recipe, you’ll want a little crunch.

If it’s not crunchy enough for you, you could add a bit of maple syrup, maple oil, or maple extract to the mix.

You should taste it to see if it’s crunchy, but be sure to use a fork or a spoon if you don’t have one.

I find that maple extract has a milder flavor than maple syrup and that the maple nut can be made without it.

The nut is also gluten-free if you omit the nut protein (which is good for those who can’t tolerate gluten).

9.

Add more nuts to your next recipe!

You could add more nuts in the recipe to keep it crunchy or you could cut back on the nuts and add some to your other recipes, such as my pumpkin pie recipe.

You might also want to keep an eye on your nuts so that you don, too, for a chance at an allergy-free recipe.

Originally published February 4, 2019 at 12:36 AM ET.

Last updated January 6, 2020 at 7:45 AM ET

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