This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon
Optional:
Pecans, chopped
1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.
2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.
3. Transfer to a large bowl and add in the pineapple.
4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.
5. Pour the egg mixture into the carrot bowl and stir well.
6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.
7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.
8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
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.
Oh grilllllll, you’ve done it again. Fire up this fruity and decadent dessert to make any summer soiree a little more nutty.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon
Optional:
Pecans, chopped
1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.
2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.
3. Transfer to a large bowl and add in the pineapple.
4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.
5. Pour the egg mixture into the carrot bowl and stir well.
6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.
7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.
8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.
What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.
