Blueberry Almond Spread
From jo_jo_ba 12 years ago
- 30 minutes to make
- Serves 12
This was delightful as an addition to the graduation party at my college, spread on gluten free bread and used as a schmear for strawberries! Makes about 3/4 cup, 12 1-tbsp servings.
Ingredients
- 1 cup slivered almonds, toasted shopping list
- ¼ tsp sea salt shopping list
- 1 1/2 tbsp almond oil shopping list
- 1 tbsp agave nectar shopping list
- ¼ cup fresh or frozen (thawed, liquid reserved) blueberries shopping list
How to make it
- In a food processor, combine the almonds and salt. Process until the nuts are finely ground.
- Gradually add oil and agave, pulsing until smooth.
- In a small dish using a fork, mash the berries.
- Add berries to the processor and pulse in, trying to leave a few whole berries.
- Store in the refrigerator.
People Who Like This Dish 3
- clbacon Birmingham, AL
- tinydormkitchen San Diego, Ca
- EmilyH Nowhere, Us
- jo_jo_ba Oshawa, CA
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