Q: I'm allergic to nuts but see it in so many yummy crusts for pies, cheesecakes, etc. Any thoughts on how to get around?

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5 Comments

KateK0670 December 17, 2012
Thanks everyone for your input! I am also allergic to peanuts and seeds, but love the gingersnap idea. There was a recipe from Paula Deen for a cherry cheesecake that used nuts as the base, so I might just work with graham crackers or try the gingersnaps. That would add a nice depth of flavor to it all!
 
Melissa,Lessard December 16, 2012
I am also allergic to nuts (and peanuts). I often sub in seeds (sunflower or pumpkin) for nuts in a recipe. I haven't tried in crusts but think toasted pepitas would work well.
 
boulangere December 16, 2012
Toasted pepitas sound wonderful!
 
boulangere December 15, 2012
I'm allergic to nuts as well, and am perfectly happy leaving them out of crusts. On the other hand, are you also allergic to peanuts? They are a legume, not a tree nut, and I can and do eat them with abandon. I buy raw, unsalted peanuts and toast them in the oven, then pulse in a food processor, just as I would any other nut. They're lovely in cheesecake crusts and pie crusts as well.
 
Monita December 15, 2012
There are many pies, cakes and cheesecakes that have crusts without nuts that are very delicious. Is there a particular recipe you wanted to adapt; or would you like a basic pie crust recipe. Here's a great vegan pic crust recipe that would go with any pie:
http://www.food52.com/recipes/19559_perfect_vegan_pie_crust

And here's a pumpkin cheese cake recipe with a ginger snap crust
http://www.food52.com/recipes/7541_pumpkin_cheesecake
 
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