We feed our son a mixed nut butter every day of all of the nuts our son is not allergic to, in the hopes that it will help him tolerate the nuts he is allergic to eventually. We also want to keep the nuts he is not allergic to in his diet to make sure an allergy doesn't develop to those nuts as well.
We always use raw nuts whenever possible because we are have some concerns about the allergenicity of the roasting process when unnecessary. You'll also notice the recipe is hazelnut/cashew heavy. This is because of the high cross-reactivity between almond and hazelnuts. We are trying to treat an almond allergy and want to introduce more of these proteins. We also had a positive test for cashew and some hives, but he is able to tolerate them. We believed our son was becoming sensitized to cashews and also want to make sure he eats a higher quantity of these. We reduced the amount of pistachios because they are most similar to cashews, which we are using plenty of. This recipe can we tweaked to substitute any nuts you have an allergy to with ones you don't and to help with the cross-reactivity of your specific nut allergies.
Ingredients
1lb bag of raw Trader Joe's Oregon hazelnuts
7oz bag of Sunshine Nut Company perfectly plain cashews
2oz (approximately 1/3 bag) of lightly salted Wonderful pistachios
4oz (approximately 1/4 bag) of Corky's Nuts raw organic pecans
4oz (approximately 1/4 bag) of Corky's Nuts raw organic walnuts
3 tablespoons Trader Joe's triple filtered coconut oil
1 tablespoon sugar
Directions
Place all ingredients into the blender (we use a Vitamix as it make this really easy) and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed.
Blend for 1 - 2 minutes, using the tamper to press the ingredients toward the blades, or until desired consistency is reached.
If you are looking for nuts for your recipe that are not cross-contaminated with other nuts, please check out my blog post on single nut facilities.