When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
Doughnuts:
¼ cup JUSTIN’S® Maple Almond Butter, melted
1 cup + 2 tablespoon of Whole Wheat Pastry Flour
⅓ cup Coconut Sugar (White Sugar will work)
½ teaspoon Salt
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
2 Eggs
2 tablespoons Applesauce
½ cup Almond Milk (or any Milk)
2 teaspoons Vanilla
Almond Glaze:
2 tablespoons JUSTIN’S® Maple Almond Butter
2 tablespoons Almond Milk
¾ cup Powdered Sugar
For the Doughnuts:
1. Preheat the oven to 350°F.
2. Coat the doughnut (or muffin) pan with cooking spray.
3. Combine the whole wheat pastry flour, coconut sugar, salt, baking powder, and cinnamon in a large bowl.
4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Maple Almond Butter.
5. Slowly add the wet ingredients to the flour mixture and stir until just combined.
6. Fill the doughnut pan and bake for 15 minutes or until golden.
7. Cool completely.
For the Almond Glaze:
1. For the glaze, whisk together the almond butter, milk, and sugar in a shallow bowl.
2. Dip the tops of the doughnuts in the glaze and enjoy!
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
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.
Doughnuts:
¼ cup JUSTIN’S® Maple Almond Butter, melted
1 cup + 2 tablespoon of Whole Wheat Pastry Flour
⅓ cup Coconut Sugar (White Sugar will work)
½ teaspoon Salt
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
2 Eggs
2 tablespoons Applesauce
½ cup Almond Milk (or any Milk)
2 teaspoons Vanilla
Almond Glaze:
2 tablespoons JUSTIN’S® Maple Almond Butter
2 tablespoons Almond Milk
¾ cup Powdered Sugar
For the Doughnuts:
1. Preheat the oven to 350°F.
2. Coat the doughnut (or muffin) pan with cooking spray.
3. Combine the whole wheat pastry flour, coconut sugar, salt, baking powder, and cinnamon in a large bowl.
4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Maple Almond Butter.
5. Slowly add the wet ingredients to the flour mixture and stir until just combined.
6. Fill the doughnut pan and bake for 15 minutes or until golden.
7. Cool completely.
For the Almond Glaze:
1. For the glaze, whisk together the almond butter, milk, and sugar in a shallow bowl.
2. Dip the tops of the doughnuts in the glaze and enjoy!
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.
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.
I’m not lying when I say that I enjoy this Orange Creamsicle Smoothie every morning. It’s packed full of essential vitamins and nutrients and combines the great flavors of fresh ginger, citrus, honey, and cinnamon. It’s so tasty that I sometimes even make myself a second batch!
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
