Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
2 tablespoons JUSTIN’S® Coconut Almond Butter
3 Eggs
1 cup Maple Sugar
1 cup Semi-Sweet Chocolate Chips
½ cup Unsalted Butter
2 tablespoons Brewed Coffee
1 teaspoon Vanilla
⅓ cup Quinoa Flour
2 tablespoons Coconut Flour
2 tablespoons Cocoa Powder
¼ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Dark Chocolate Chips
1. Preheat the oven to 325°F. Grease a 9 x 9-inch baking pan and set aside.
2. In the bowl of a stand mixer, beat eggs and maple sugar until smooth.
3. In a small, microwave-safe bowl, melt semi-sweet chocolate chips, butter, and JUSTIN’S® Coconut Almond Butter in the microwave for about one minute. Stir until fully combined.
4. Slowly pour the chocolate mixture into sugar mixture, and beat well. Add in coffee and vanilla.
5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to chocolate mixture, and mix until just combined.
6. Fold in dark chocolate chips.
7. Pour batter into prepared baking pan and bake 25-30 minutes, or until a toothpick comes out clean.
8. Cool completely in the pan before enjoying.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
2 tablespoons JUSTIN’S® Coconut Almond Butter
3 Eggs
1 cup Maple Sugar
1 cup Semi-Sweet Chocolate Chips
½ cup Unsalted Butter
2 tablespoons Brewed Coffee
1 teaspoon Vanilla
⅓ cup Quinoa Flour
2 tablespoons Coconut Flour
2 tablespoons Cocoa Powder
¼ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Dark Chocolate Chips
1. Preheat the oven to 325°F. Grease a 9 x 9-inch baking pan and set aside.
2. In the bowl of a stand mixer, beat eggs and maple sugar until smooth.
3. In a small, microwave-safe bowl, melt semi-sweet chocolate chips, butter, and JUSTIN’S® Coconut Almond Butter in the microwave for about one minute. Stir until fully combined.
4. Slowly pour the chocolate mixture into sugar mixture, and beat well. Add in coffee and vanilla.
5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to chocolate mixture, and mix until just combined.
6. Fold in dark chocolate chips.
7. Pour batter into prepared baking pan and bake 25-30 minutes, or until a toothpick comes out clean.
8. Cool completely in the pan before enjoying.
Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
