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® Cinnamon Almond Butter
1 cup, plus 2 tablespoon Whole Wheat Pastry Flour
⅓ cup Coconut Sugar
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 Extract
To Coat:
½ cup Sugar
1 tablespoon Cinnamon
For the Doughnuts:
1. Preheat the oven to 350°F.
2. Coat the doughnut pan with cooking spray. Set aside.
3. Combine the first the five ingredients (flour through cinnamon) in a large bowl.
4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Cinnamon Almond Butter.
5. Slowly add the wet ingredients to flour the mixture and stir until just combined.
6. Fill the doughnut pan ⅔ full.
7. Bake for 10 to 12 minutes. Cool slightly.
For the Coat:
1. Meanwhile, combine the sugar and cinnamon in a small bowl.
2. Coat the warm doughnuts in cinnamon-sugar mixture.
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.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
Doughnuts:
¼ cup JUSTIN’S® Cinnamon Almond Butter
1 cup, plus 2 tablespoon Whole Wheat Pastry Flour
⅓ cup Coconut Sugar
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 Extract
To Coat:
½ cup Sugar
1 tablespoon Cinnamon
For the Doughnuts:
1. Preheat the oven to 350°F.
2. Coat the doughnut pan with cooking spray. Set aside.
3. Combine the first the five ingredients (flour through cinnamon) in a large bowl.
4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Cinnamon Almond Butter.
5. Slowly add the wet ingredients to flour the mixture and stir until just combined.
6. Fill the doughnut pan ⅔ full.
7. Bake for 10 to 12 minutes. Cool slightly.
For the Coat:
1. Meanwhile, combine the sugar and cinnamon in a small bowl.
2. Coat the warm doughnuts in cinnamon-sugar mixture.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
