Last week I had the pleasure to attend a fun Back to School event hosted by MomTrends. As a networking event/informal chat, the night included a discussion of hot trends, staying organized and balance work and family life. The night also included a fun talk by Amie Valpone of the Healthy Apple, a site that focuses on ‘clean’ eating and gluten-free recipes. It was refreshing to hear Amie talk about nutrition. With an emphasis on natural eating, whole foods and ingredients that are good for you and your body, Annie’s reminders were especially important for the back to school lunch season. Looking through The Healthy Apple, I decided to try her recipe for Homemade Almond Butter. I was really excited to test out this recipe since almond butter and jelly sandwiches have become a staple in my daughter’s lunchbox. Amie’s recipe was simple and unexpected (the recipe includes the use of tofu!) but the best part of it all was that the recipe was absolutely delicious, gluten-free and vegan!
Almond Butter Dip
(Courtesy of The Healthy Apple)
Yield: 4 servings
- 1/4 cup silken tofu
- 1/4 cup almond butter*
- 1 tsp agave nectar
- 1/2 tsp cinnamon
- 1/6 tsp sea salt
- In a food processor, combine all of the ingredients and pulse them until they are smooth.
- Transfer the almond butter into serving dishes or store it in a sealed container in the refrigerator.
*To make the almond butter, I simply blended a 16 ox bag of unsalted almonds and two teaspoons of sea salt together in a food processor until it reached my desired consistency.
-The almond butter dip can be served with crudités and gluten-free crackers as well as on sandwiches.
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