I'm thinking, perhaps vital gluten or soy flour (even the defatted kind, which seems to be a little less bitter). Even one of the LC bake mixes out there may help as a substitute.

Can't say I've tried them, so you'd be at your own discretion and experimentation. Don't know if the natural oils/fats in the almonds add to the recipe as a whole; in which case you may have to add a little more of whatever is used as fat in the recipe.

All nuts are a problem for you?
You might substitute golden flax seed, ground (if you're looking for a lighter colour), or regular flax seed, ground, if the colour doesn't matter.

I'd be interested in solutions to this, as well, just for the versitility and options.