¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
