Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
359
Calories
7g
Protein
28g
Fat
24g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Safflower | not in our table | 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
- =
- 3/4 cup almonds
- 1 tbl safflower oil - (to 2)
- 4 lrg celery stalks ends trimmed.
- 1/2 cup raisins
- 1/2 cup sunflower seeds or sliced almonds
- =
Directions
1
In a non-stick skillet, place the almonds, and cook over medium heat for 3 to 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.
4
Fill the cavities of the celery with the almond butter.
5
Wrap the stuffed celery with waxed paper.
Recipe sourced from
fandom