2 eggs
1/2 cup almond milk
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 slices French bread
2 tablespoons organic unsalted butter
Bananas Foster Topping:
4 tablespoons organic unsalted butter
1/4 cup light brown sugar
2 bananas, sliced
1/8 teaspoon cinnamon
JUSTIN’S® Maple Almond Butter
In a large shallow dish, whisk together eggs, almond milk, vanilla, salt, cinnamon, and allspice. Soak bead slices in the egg mixture for 5 minutes, turning once. Heat butter in a large sauté pan over medium heat. Add the bread and cook for 2 to 3 minutes per side, or until golden browned. Repeat with remaining slices.
To make the bananas foster topping, melt the butter in a small skillet. Add the brown sugar and stir until dissolved into butter. Add banana slices and cinnamon to pan, stirring to coat. Cook 4-5 minutes, or until golden brown and warm. Serve French toast warm topped with bananas and Maple Almond Butter. Enjoy!
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
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.
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.
2 eggs
1/2 cup almond milk
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 slices French bread
2 tablespoons organic unsalted butter
Bananas Foster Topping:
4 tablespoons organic unsalted butter
1/4 cup light brown sugar
2 bananas, sliced
1/8 teaspoon cinnamon
JUSTIN’S® Maple Almond Butter
In a large shallow dish, whisk together eggs, almond milk, vanilla, salt, cinnamon, and allspice. Soak bead slices in the egg mixture for 5 minutes, turning once. Heat butter in a large sauté pan over medium heat. Add the bread and cook for 2 to 3 minutes per side, or until golden browned. Repeat with remaining slices.
To make the bananas foster topping, melt the butter in a small skillet. Add the brown sugar and stir until dissolved into butter. Add banana slices and cinnamon to pan, stirring to coat. Cook 4-5 minutes, or until golden brown and warm. Serve French toast warm topped with bananas and Maple Almond Butter. Enjoy!
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
