Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
For Doughnut Holes:
¼ cup JUSTIN’S® Vanilla Almond Butter
1 ¾ cups Gluten Free, All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Coconut Oil
⅓ cup Light Brown Sugar
2 Egg Whites
1 teaspoon Vanilla Extract
1 ripe Banana, mashed
¼ cup Milk
To Coat:
4 tablespoons melted Coconut Oil or Butter
¼ cup Cinnamon Sugar
1. Preheat the oven to 350°F.
2. Grease the mini muffin tin.
3. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon. Set aside.
4. In a separate bowl, whisk together the JUSTIN’S® Vanilla Almond Butter, coconut oil, brown sugar, egg whites, vanilla, banana, and milk until smooth.
5. Add the dry ingredients to wet ingredients and mix until just combined.
6. Fill the muffin tins ⅔ of the way full.
7. Bake for 8-10 minutes or until golden brown.
8. Cool for 5 minutes, then dip the doughnut holes in melted oil or butter and roll in the sugar mixture.
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
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!
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
For Doughnut Holes:
¼ cup JUSTIN’S® Vanilla Almond Butter
1 ¾ cups Gluten Free, All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Coconut Oil
⅓ cup Light Brown Sugar
2 Egg Whites
1 teaspoon Vanilla Extract
1 ripe Banana, mashed
¼ cup Milk
To Coat:
4 tablespoons melted Coconut Oil or Butter
¼ cup Cinnamon Sugar
1. Preheat the oven to 350°F.
2. Grease the mini muffin tin.
3. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon. Set aside.
4. In a separate bowl, whisk together the JUSTIN’S® Vanilla Almond Butter, coconut oil, brown sugar, egg whites, vanilla, banana, and milk until smooth.
5. Add the dry ingredients to wet ingredients and mix until just combined.
6. Fill the muffin tins ⅔ of the way full.
7. Bake for 8-10 minutes or until golden brown.
8. Cool for 5 minutes, then dip the doughnut holes in melted oil or butter and roll in the sugar mixture.
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.
Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
I can’t get enough of this Spicy Peanut Sauce. Fresh ginger, garlic, and of course, JUSTIN’S® Honey Peanut Butter. It’s so good I could drink it right from the bowl. Of course, I’d never do that. Maybe.
