2 tablespoons plus 1/4 cup unsalted butter, softened, divided
2 tablespoons plus 3/4 cup coconut sugar, divided
1 teaspoon cinnamon, divided
2 golden delicious apples, thinly sliced
1/2 cup canned pumpkin
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3 tablespoons JUSTIN’S® Maple Almond Butter
2 teaspoons coconut oil
Preheat oven to 350 degrees F.
In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.
In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.
To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice 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.
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
2 tablespoons plus 1/4 cup unsalted butter, softened, divided
2 tablespoons plus 3/4 cup coconut sugar, divided
1 teaspoon cinnamon, divided
2 golden delicious apples, thinly sliced
1/2 cup canned pumpkin
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3 tablespoons JUSTIN’S® Maple Almond Butter
2 teaspoons coconut oil
Preheat oven to 350 degrees F.
In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.
In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.
To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice and enjoy!
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
