ALMOND AND DIJON MUSTARD BUTTER
with garlic, allspice and cracked black pepper, with just a touch of sweet!
Makes 2 cups
1 c. all natural, ready to spread almond butter, I used BerryHill brand from Aldi’s discount food store (gluten-free)
1/3 c. Dijon mustard
2 T. white vinegar
1/4 t. ground allspice
1/2 t. garlic powder
1/8 t. red cayenne pepper
lots of freshly cracked black pepper
2 T. sugar
1/4 c. hot water
Combine all ingredients, one ingredient at a time and stirring after each addition, in a bowl.
Whip with a spoon till thoroughly blended and light.
Transfer to jar and refrigerate till ready to use.
Notes: Wow! If you’re allergic to peanuts and complain because there’s nothing delicious for you to eat, complain no more. Spread on English muffin, bagel or toast, or your favorite gluten-free bread. Then tell me I didn’t come through for you!
This particular brand of almond butter is made in a peanut-free facility.
