Oat Haus oat based spread

[JeanneCake]

I just got a copy of Pierre Herme's Vegan pastry book and more than a few of the recipes use almond butter.... and since two of my biggest accounts are nut-free facilities I need a substitute for almond butter.  I stumbled on this company called Oat Haus and they manufacture an oat-based "butter" and I am wondering how it is.  I tried a vegan substitute for Nutella a few months back and it was terrible ; after the holiday I'll look around for this (the website lists Target among the retailers who carry it).

 

So have you tried it? What do you think?

[pastrygirl]

Haven't tried Oat Haus, but can you use sunflower seed butter or tahini for those accounts?

 

I'm curious about allergen-free coconut oil - how do they do that?

[JeanneCake]

I was thinking sunflower seed butter; I just haven't had sunflower seeds in so long I can't remember if they're tasteless or have a flavor at all!  I know almond butter is almond-y and I'm sure Herme is using that to the recipe's advantage; I find myself wishing that the next generation of vegan recipes will acknowledge a nutfree possibility

[pastrygirl]

34 minutes ago, JeanneCake said:

I can't remember if they're tasteless or have a flavor at all!

 

Vaguely nutty?

 

How is PH using the almond butter?

[JeanneCake]

one of the recipes is a Pear and Caramel Moffa - it's a cake, with caramelized pears for garnish.  For almond and caramel whipped ganache:  soy milk, invert sugar, caramel from cooking pears in it (the pear is used as garnish), white almond butter, cocoa butter, margarine, oat milk.  He also has a flan mix  (that I'm thinking to use to fill a vegan tart shell that I can get from AUI) and it has light brown sugar, potato starch, agar, (you mix all that together) then add oat milk, soy milk and bring it to a boil then add the, almond butter and deodorized coconut oil then blitz it to smooth out then you fill tart shells and bake for 5 minutes.

[pastrygirl]

Hmm, I wonder if the oats in the oat spread would hydrate and get weird when mixed with liquid.  Or maybe they'd hydrate and be another helpful thickener?  One way to find out!