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.
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!
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.
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
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.
