Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
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.
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.
Szechuan Almond Butter BBQ Sauce:
1/2 cup tamari
1 tablespoon brown sugar
2 tablespoons chili garlic sauce
2 tablespoons JUSTIN’S® Classic Almond Butter
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
1 tablespoon organic cornstarch
Beef Kebobs:
3/4 pound top sirloin steak, cut into 1 1/2-inch cubes
1 bell pepper, cut into 1 ½-inch pieces
1 yellow onion, cut into 1 ½-inch pieces
Whisk all BBQ sauce ingredients in a small saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat, reserve half of the sauce, then transfer the remaining half to a bowl with the cubed steak. Allow meat to marinate for at least 30 minutes.
Thread the steak and veggies alternately onto bamboo skewers. Brush on remaining BBQ sauce.
Heat grill on high, and grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
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.
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?
