Almond Butter Stuffed Celery

[Guest guest]

3/4 C. almonds

1-2 T. safflower oil

4 large stalks celery, ends trimmed and cut into 2-inch pieces

1/2 C. raisins

1/2 C. sunflower seeds or sliced almonds

 

 

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

for 3-4 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.