Almond Cream

food, Svara

When Svara and I were visiting my family in Wisconsin she discovered the joys of frosting when my sister made her some 18 month birthday cupcakes.  Since then if she sees something spread on bread she just wants to take it off and eat it.  No bread, just jam, butter, etc.  We don’t eat much butter/margarine anyway, but I thought I’d make a healthy alternative for her to spread on her bread.  Now I don’t even bother, she eats it straight from the spoon!  I adapted the recipe from this great book.

Almond Cream:

1/4 cup of blanched almonds (cover almonds with water and bring to a boil.  Simmer 1-2 minutes.  Cool and pop off the skin.  keep in fridge)

2 dates (soaked in hot water, or soft dates)

2-4 T water

Blend the almonds, dates, and 2 tablespoons of water in a strong blender or small food processor (I have something similar to a magic bullet).  If you only have a larger food processor  you may want to at least double the recipe.  Add more water as needed/desired.  The first time I made it I didn’t add enough water and just kept blending and blending, but the next time I found that it’s just as tasty if you add extra water and it’s way easier to blend.  Svara likes to eat it as is.  It also makes a great pancake or dessert topping, or a spread for your toast.  You could use fewer dates if you prefer as well.


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