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.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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