Description
These crunchy, sweet, and salty celery sticks stuffed with curried sunflower seed spread are a wonderful way to end a school day (or any day). I love the contrast of warming curry with cool, refreshing celery. And they evoke childhood memories of ants on a log in a delightfully creative way.Ingredients
At a glance
Entrées & Main Dishes
2 cups sunflower seeds, soaked overnight and drained
2 tsp curry powder
1 small clove garlic, minced
2 tbsp coconut aminos or 1 1/2 tbsp Bragg’s Liquid Aminos
1 pitted date, chopped
1 tbsp apple cider vinegar
2/3 cup water
25 (or so) raisins
Methods/steps
1. Add sunflower seeds to a food processor fitted with the S blade and pulse to combine. Add the curry, garlic, aminos, and the date, and pulse again.
2. With the motor running, drizzle the water into the food processor in a thin stream. Stop occasionally to scrape the bowl down. Continue processing till the nut spread is very smooth.
3. Spread some of the curry/sunflower mixture into the celery sticks and dot with a few raisins each. Munch.