Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake for 10–15 minutes until lightly toasted. Cool slightly, then transfer to a large bowl.
In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, 8–10 minutes. Stir in garlic, thyme, and sage, and cook 1 minute more. Season generously with salt and pepper.
In a medium bowl or large measuring cup, whisk together broth, eggs, and JUSTIN’S® Maple Almond Butter until smooth and emulsified.
Pour the sautéed vegetables over the bread cubes. Gradually pour the broth-JUSTIN’S® Maple Almond Butter mixture over the bread, tossing gently to coat. Mix in cheese (if adding).
Grease a 12-cup muffin tin. Spoon the stuffing mixture evenly into the cups, gently pressing down so they hold together but still have texture on top. Add a pinch of cheese on top.
Bake for 25–30 minutes, until golden and crisp around the edges. Let them cool in the pan for 5 minutes before removing. Serve warm with gravy or cranberry sauce. Yum!
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake for 10–15 minutes until lightly toasted. Cool slightly, then transfer to a large bowl.
In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, 8–10 minutes. Stir in garlic, thyme, and sage, and cook 1 minute more. Season generously with salt and pepper.
In a medium bowl or large measuring cup, whisk together broth, eggs, and JUSTIN’S® Maple Almond Butter until smooth and emulsified.
Pour the sautéed vegetables over the bread cubes. Gradually pour the broth-JUSTIN’S® Maple Almond Butter mixture over the bread, tossing gently to coat. Mix in cheese (if adding).
Grease a 12-cup muffin tin. Spoon the stuffing mixture evenly into the cups, gently pressing down so they hold together but still have texture on top. Add a pinch of cheese on top.
Bake for 25–30 minutes, until golden and crisp around the edges. Let them cool in the pan for 5 minutes before removing. Serve warm with gravy or cranberry sauce. Yum!
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.
I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
