I made this recipe up on a whim nearly 3 years ago. Miss M loved to have something to dip her apples and carrot sticks in when I packed her lunch but, I also wanted her to get more protein, so this is what I came up with. I served it at her 4th birthday party with apple slices, celery, pear slices, carrots, crackers & pretzel sticks. It seemed to go over really well with the party guests and I put the recipe on my personal Facebook page to share it and completely forgot about blogging it until I whipped some up last week. It's quick & easy to make and will keep in the fridge for 2-4 weeks (depending on when your Almond Milk is set to expire). I also like to dip a banana in it for a simple breakfast.
Ingredients:1/2 C creamy peanut butter
1 TblsSp Maple Syrup OR Honey
1 1/2 tsp Apple Pie Spice (Recipe for Homemade Here)
1/2 C unsweetened Vanilla Almond Milk
- Place peanut butter, sweetener of choice and apple pie spice in a medium mixing bowl.
- Drizzle just a little milk and start mixing quickly while slowly drizzling more milk...it will seem thick, curdled and pasty at first...just keep stirring.
- Once all of the milk is mixed in, it should be creamy and slightly fluid.
- Dip & Enjoy!