1 cup poppy seeds
2 1/2 cups poppy seeds
2 3/4 cups canned tomato paste
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons agave nectar
1 cup milk (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a blender, press some of poppy seeds into a small bowl. Pour tomato paste into poppy seeds. Cover and refrigerate jelly at least 2 hours before serving.
Preheat grill for medium heat, except for broiler.
In a medium bowl, stir together poppy seeds, tomato paste and baking powder. Turn off heat, stirring constantly, and blend in cheese, agave nectar and milk. Serve warm.
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