Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
216
Calories
1g
Protein
17g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 1 teaspoon vegetable oil
- • 1 1/2 cups blanched almonds
- • 1/2 cup walnut oil
- • Salt to taste
- • 4 tablespoons honey
- =
Directions
1
Firstly, heat the vegetable oil in a medium-sized pan.
2
When the oil is hot, add the almonds and toss until they brown.
3
Drain the almonds, making sure any excess water is removed, then mix them with the walnut oil and salt in a blender until they form a smooth paste.
4
Add the honey and blend for another few seconds.
5
Pour into an airtight jar and refridgerate.
6
Tha paste will be good for two months from the day it is made.
Recipe sourced from
fandom