Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
3 tablespoons JUSTIN’S® Classic Almond Butter
3 cups Riced Cauliflower
1 cup Full-Fat Coconut Milk
1 cup Unsweetened Almond Milk
3 tablespoons Unsweetened Shredded Coconut
½ teaspoon Cinnamon
2 tablespoons Honey or Maple Syrup
¼ teaspoon Sea Salt
1 teaspoon Vanilla
1-2 Large Bananas, sliced
3 tablespoons Coconut Oil
1 tablespoon Maple Syrup
Optional:
1 scoop Vanilla Protein Powder
1. In a medium saucepan, combine the cauliflower, coconut milk, almond milk, coconut, cinnamon, honey, protein powder, and salt over medium heat. Stir well, and bring to a low boil.
2. Turn the heat down to medium low. Let simmer for 5 minutes, stirring occasionally.
3. Once the cauliflower is cooked through, remove from heat.
4. In a small skillet, heat the coconut oil and maple syrup over medium-high heat.
5. Add the banana slices and sauté for 2-3 minutes per side or until caramelized.
6. Divide the cauliflower among 3 bowls, and top with the caramelized bananas and 1 tablespoon of JUSTIN’S® Classic Almond Butter.
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
3 tablespoons JUSTIN’S® Classic Almond Butter
3 cups Riced Cauliflower
1 cup Full-Fat Coconut Milk
1 cup Unsweetened Almond Milk
3 tablespoons Unsweetened Shredded Coconut
½ teaspoon Cinnamon
2 tablespoons Honey or Maple Syrup
¼ teaspoon Sea Salt
1 teaspoon Vanilla
1-2 Large Bananas, sliced
3 tablespoons Coconut Oil
1 tablespoon Maple Syrup
Optional:
1 scoop Vanilla Protein Powder
1. In a medium saucepan, combine the cauliflower, coconut milk, almond milk, coconut, cinnamon, honey, protein powder, and salt over medium heat. Stir well, and bring to a low boil.
2. Turn the heat down to medium low. Let simmer for 5 minutes, stirring occasionally.
3. Once the cauliflower is cooked through, remove from heat.
4. In a small skillet, heat the coconut oil and maple syrup over medium-high heat.
5. Add the banana slices and sauté for 2-3 minutes per side or until caramelized.
6. Divide the cauliflower among 3 bowls, and top with the caramelized bananas and 1 tablespoon of JUSTIN’S® Classic Almond Butter.
Contrary to what you may be thinking the “PB” in this Frozen Chocolate PB Banana Pops recipe stands for “perfectly blended (flavors)”. Ok not really, but that doesn’t make it untrue. This recipe is tasty and a great way to stay cool on hot days. I make them with JUSTIN’S® Honey Peanut Butter, fresh bananas, and decorate them with sprinkles. It’s a great project that you can make and eat with the kids!
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
