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!
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!
3 tablespoons JUSTIN’S® Classic Almond Butter
3 cups Riced Cauliflower
1 cup Full-Fat Coconut Milk
1 cup Unsweetened Almond Milk
3 tablespoons Unsweetened Shredded Coconut
½ teaspoon Cinnamon
2 tablespoons Honey or Maple Syrup
¼ teaspoon Sea Salt
1 teaspoon Vanilla
1-2 Large Bananas, sliced
3 tablespoons Coconut Oil
1 tablespoon Maple Syrup
Optional:
1 scoop Vanilla Protein Powder
1. In a medium saucepan, combine the cauliflower, coconut milk, almond milk, coconut, cinnamon, honey, protein powder, and salt over medium heat. Stir well, and bring to a low boil.
2. Turn the heat down to medium low. Let simmer for 5 minutes, stirring occasionally.
3. Once the cauliflower is cooked through, remove from heat.
4. In a small skillet, heat the coconut oil and maple syrup over medium-high heat.
5. Add the banana slices and sauté for 2-3 minutes per side or until caramelized.
6. Divide the cauliflower among 3 bowls, and top with the caramelized bananas and 1 tablespoon of JUSTIN’S® Classic Almond Butter.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
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.
3 tablespoons JUSTIN’S® Classic Almond Butter
3 cups Riced Cauliflower
1 cup Full-Fat Coconut Milk
1 cup Unsweetened Almond Milk
3 tablespoons Unsweetened Shredded Coconut
½ teaspoon Cinnamon
2 tablespoons Honey or Maple Syrup
¼ teaspoon Sea Salt
1 teaspoon Vanilla
1-2 Large Bananas, sliced
3 tablespoons Coconut Oil
1 tablespoon Maple Syrup
Optional:
1 scoop Vanilla Protein Powder
1. In a medium saucepan, combine the cauliflower, coconut milk, almond milk, coconut, cinnamon, honey, protein powder, and salt over medium heat. Stir well, and bring to a low boil.
2. Turn the heat down to medium low. Let simmer for 5 minutes, stirring occasionally.
3. Once the cauliflower is cooked through, remove from heat.
4. In a small skillet, heat the coconut oil and maple syrup over medium-high heat.
5. Add the banana slices and sauté for 2-3 minutes per side or until caramelized.
6. Divide the cauliflower among 3 bowls, and top with the caramelized bananas and 1 tablespoon of JUSTIN’S® Classic Almond Butter.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!