** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a non-stick skillet, place the almonds, and cook over medium heat for 3-4 minutes or until fragrant.
2. Transfer the almonds to a food processor or blender, add a little of the oil, and process to form a smooth paste.
3. 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.
4. Wrap the stuffed celery with waxed paper or plastic cling film, or place in an airtight container.
5. Serve 1 whole stalk of celery per person.
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Dietary Notes:
This recipe is very low-sodium with 51.75mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin E with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Sunflower Seeds, Fructose Malabsorption, Celery allergies.
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