View Full Version : Substituting walnuts???
05-08-2005, 01:14 AM
Ok, there are a few questions I have ....
First of all, I don't like the taste of walnuts.
Alissa's date/nut torte calls for walnuts. Can I, for example, substitute hazelnuts for walnuts? Or is the soft texture of walnuts needed in the recipes? I don't really want to make a recipe, and have it not turn out right, that's the worst.
Or, I wonder, does the strong taste of walnuts disappear in the recipe?
Plus I have seen quite a few more recipes in her book, that call for walnuts, is there a reason, why it HAS to be walnuts, or is it just preference of the creator of the recipe?
I want to make the torte tomorrow, so I hope somebody has some answers for me. :o
05-08-2005, 02:30 AM
I haven't tried the torte with any nut other than walnut. I don't think the specific walnut flavor can be discerned in it, personally. I'd suggest that you make it once the way the recipe is written, and then, if you find that it doesn't suit you, you'll know not to make it again ... or to substitute another similarly-textured nut the next time (being sure to soak it first, of course).
Then ... when you're not jammed for time, you can pose the question directly to Alissa.
By the way, have you tried to fudge balls? They're great, if you're looking for a raw dessert.
05-08-2005, 03:14 AM
pecans seem to be close to the walnut texture ,I would have fun with the recipe -isnt that what raw is all about?????
05-08-2005, 04:40 AM
In my recipes walnuts are used for three reasons, the kind of bitter taste, the oil and the soft texture.
You can use pecans in most recipes that call for walnuts.
If you don't like the taste, it can be removed by soaking your walnuts for about 10 hours prior to use, but this will add alot of water to your recipe, so you may then need to dehydrate them back to crispy, or use less water in your recipe depending on the recipe.
You can use almonds or hazelnuts in most recipes, but they are a much harder nut, with less oil, and you must soak these nuts at least 12 hours, but 24 is best, again they will have absorbed alot of water, so you may need to dehydrate to crispy or decrease the water content.
Also, when using hazelnuts or almonds, you may end up with a grainy or gritty texture instead of a smooth paste.
In the date nut torte, I think it would be best to try the pecans instead of the walnuts, or try the soaked and dehydrated walnuts.
I wouldn't try the hazelnuts or almonds as the texture will not be the same, although I'm sure it would taste fine.
05-08-2005, 04:58 AM
RP, you really know your food prep! I just haven't experimented enough with raw recipes yet to know these things. Also, I've avoided using many nuts. But ... now, I'm thinkin I just may need to try one of your new recipe books/packets/units ... !
05-08-2005, 09:29 AM
Thanks all! I was thinking the walnuts were needed for their specific texture, darn! Yeah, and I don't like pecans either.
But rawpriestess, your post was very helpful, as always!
I was really only going to try the recipe, because so many people were raving about it. I'll find something else, that will keep a few days and I'll be able to snack on. :p
05-08-2005, 03:41 PM
how about brazils???
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