Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
Doughnuts:
½ cup JUSTIN’S® Honey Peanut Butter
1 cup, plus 2 tablespoon Gluten Free, All-Purpose Flour
⅓ cup Coconut Sugar (or Regular Sugar)
½ teaspoon Salt
1 teaspoon Baking Powder
2 Eggs
2 tablespoon Applesauce
½ cup Unsweetened Almond Milk
2 teaspoons Vanilla
3 tablespoons Raspberry Jam
Peanut Butter Glaze:
¼ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon Coconut Oil
1. Preheat the oven to 350°F.
2. Coat a doughnut pan (or muffin tin!) with cooking spray, set aside.
2. Combine the flour, sugar, salt, and baking powder in a large bowl.
3. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Honey Peanut Butter.
4. Slowly add the wet ingredients to the flour mixture and stir until just combined.
5. Fill the pan to ⅔ full and swirl 1-2 teaspoons of raspberry jam into each doughnut.
6. Bake for 10-12 minutes. Cool completely.
7. To make the glaze, microwave the remaining JUSTIN’S® Honey Peanut Butter and coconut oil in a small, microwave-safe bowl for 30 seconds.
8. Stir well. Drizzle the glaze over the doughnuts.
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
Doughnuts:
½ cup JUSTIN’S® Honey Peanut Butter
1 cup, plus 2 tablespoon Gluten Free, All-Purpose Flour
⅓ cup Coconut Sugar (or Regular Sugar)
½ teaspoon Salt
1 teaspoon Baking Powder
2 Eggs
2 tablespoon Applesauce
½ cup Unsweetened Almond Milk
2 teaspoons Vanilla
3 tablespoons Raspberry Jam
Peanut Butter Glaze:
¼ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon Coconut Oil
1. Preheat the oven to 350°F.
2. Coat a doughnut pan (or muffin tin!) with cooking spray, set aside.
2. Combine the flour, sugar, salt, and baking powder in a large bowl.
3. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Honey Peanut Butter.
4. Slowly add the wet ingredients to the flour mixture and stir until just combined.
5. Fill the pan to ⅔ full and swirl 1-2 teaspoons of raspberry jam into each doughnut.
6. Bake for 10-12 minutes. Cool completely.
7. To make the glaze, microwave the remaining JUSTIN’S® Honey Peanut Butter and coconut oil in a small, microwave-safe bowl for 30 seconds.
8. Stir well. Drizzle the glaze over the doughnuts.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
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!
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
