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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: