Almond Butter Stuffed Celery

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Almond Butter Stuffed Celery

 

3/4 cup almonds

1 to 2 tablespoon safflower oil

4 large celery stalks, ends trimmed, and cut into 2 "

pieces

1/2 cup raisins

1/2 cup sunflower seeds or sliced almonds

 

In a non-stick skillet, place the almonds, and cook

over medium heat for 3 to 4 minutes or until fragrant.

Transfer the almonds to a food processor or blender,

add a little of the oil, and process to form a smooth

paste. Transfer the almond butter to a glass bowl.

Fill the cavities of the celery with the almond butter

and press the raisins and nuts into the almond butter.

Wrap the stuffed celery with waxed paper or plastic

cling film, or place in an airtight container. Serve 1

whole stalk of celery per person.

Variation: Fill the celery cavities instead with the

White Bean And Roasted Vegetable Spread (see recipe)

and top with shredded carrots.

Yields 4 servings.