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!
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
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!
Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
