This almond butter and jelly recipe is easy to make in advance to snack on or so that you are ready to make lunches for weeks. As far as healthy dishes and healthy foods go, almonds are right up there as one of the best energy sources, providing fiber, protein, and a little heart healthy fat that is easily burned as fuel by the body.
Servings: 36 | Serving Size: 1-1/2 tablespoons | Calories: 47 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 32 mg | Carbohydrates: 2 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 2 g | SmartPoints: 1 |
- 2 cups almonds, peels on
- 1/4 to 1/2 teaspoon salt
- 1-1/2 tablespoons almond, peanut, or olive oil (not virgin or extra virgin varieties)
- 1 tablespoon honey or other natural sweetener such as maple syrup or agave nectar (optional)
- 1 cup homemade or store-bought fruit- sweetened preserves, jam, or jelly of choice,
Toast the almonds in a medium sized skillet or heavy bottom saute pan over medium heat for 5 minutes or until fragrant, stirring constantly.
Add the warm nuts, 1/4 teaspoon salt, and 1 tablespoon of the oil to a food processor or blender and puree on high speed for one to two minutes. Add more oil if necessary to achieve a smooth consistency. Taste and add more salt and the sweetener if using. Puree for 30 seconds more to combine.
Spoon one layer of almond butter into containers or jars, and spread, followed by a spoonful of jelly and spread, repeating to form layers. Refrigerate for up to 3 weeks. This recipe makes about 3 cups.
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