Serves 4
This is a grown-up version of that kindergarten favorite, with a spicy heat that is suited to adult tastes. This recipe can be adjusted to make a solo snack or enough to feed a crowd. If the red color of the cranberries provides enough “fire” for you, you can eliminate the spicy-hot “fire” of the cayenne.
Gluten Free
Soy Free
5 or 6 celery ribs
1/2 cup almond butter
1 teaspoon maple syrup
1/4 teaspoon cayenne
1/2 cup sweetened dried cranberries
Trim the ends from the celery and, using a vegetable peeler or sharp paring knife, remove a thin strip lengthwise from along the curved back of each celery rib so they sit flat without wobbling. Set aside.
In a bowl, combine the almond butter, maple syrup, and cayenne, stirring to blend.
Stuff the almond butter mixture into the celery pieces and gently press the cranberries into the almond butter.
To serve as a finger food, cut the celery into bite-size pieces (about 1 inch long) and arrange on a platter. Otherwise, they may be cut in half or left whole.