¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.
Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.
¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.
