Cinnamon Almond Butter Carrot Cake

Cinnamon Almond Butter Carrot Cake

Easter and carrot cake are synonymous at Betsy’s house, and as the founder of Betsy’s Best there is plenty of almond butter in the pantry.  This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition of an amazing gourmet nut butter into just about any cake recipe makes it a super moist treat the whole family will love. #LoveAtFirstTaste!

Carrot Cake Ingredients:

1/2 Cup Betsy’s Best Cinnamon Almond Butter

1/4 cup coconut oil

1/2 cup coconut sugar or brown sugar

1/4 cup agave nectar or honey

2 tsp vanilla extract

1 egg + 1 egg yolk

1 cup almond flour

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp sea salt

1 tsp baking powder

1 1/2 cup carrots, shredded

1 cup pecans, chopped

Vanilla Creamcheese Icing:

1/2 cup salted butter, room temperature

8 oz. cream cheese, room temperature

1 tsp vanilla extract

2 tbsp agave nectar

Carrot Cake Topping:

1/2 c shredded unsweetened coconut

4 drops liquid chlorella or green food coloring

Mini candy eggs for decorating

Step By Step Almond Butter Carrot Cake Recipe Directions:

Step 1Preheat oven to 350F.

Step 2: Using an electric mixer, cream together the Betsy’s Best Gourmet Almond Butter with Cinnamon, oil, coconut sugar, agave or honey, vanilla, and eggs.

Step 3: Add the flour, ginger, cinnamon, salt, and baking powder.

Step 4: Mix until everything is combined.

Step 5: Fold in the carrots and pecans.

Step 6: Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom.

Step 7: Bake for 30 minutes, until the top is browned.

Step 8: Remove from oven and allow the cake to cool in the pan.

Step 9: When the cake is room temperature, pull the parchment paper to transfer it to a cutting board.

Step 10: In a medium bowl, use an electric mixer to cream together the icing ingredients.

Step 11: Whip it on high until fluffy, about 1 minute.

Step 12: Spread the icing on top of the cake.  In a plastic bag add the shredded coconut and green coloring.  Close bag and mesh with your hands to distribute the color and sprinkle on top and add candy eggs to garnish.

Step 13: Chill in the fridge for an hour for the icing to set before slicing them.

Step 14: Enjoy your cinnamon almond butter carrot cake and Happy Easter!

Recipe inspiration from: The Toasted Pine Nut

After hunting for Easter eggs and enjoying your favorite Easter dinner recipes top it all off with a healthy and delicious cinnamon almond butter carrot cake.  It’s a great way to sneak in a few extra veggies adter a morning of enjoying candy from the Eater Bunny.

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Cinnamon Almond Butter Banana Bread

Cinnamon Almond Butter Banana Bread

Betsy’s recipe for cinnamon almond butter banana bread is an instant classic.  This breakfast treat is gooey and loaded with scrumptious flavor.  Come on! How could anything with bananas and the best gourmet nut butter not be amazing? Trust Betsy! You are going to absolutely love her recipe.  

Bread Ingredients:

1/2 T Betsy’s Best Cinnamon Almond Butter

1 1/2 c flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/8 tsp sea salt

1 egg or 2 egg whites

1 c mashed bananas

3/4 c sugar

1/4 c oil

Bread Topping

1/2 c oats

1/2 c flour

1/2 c sugar

2 T butter or coconut oil, softened

1 tsp cinnamon

Step By Step Almond Butter Banana Bread Recipe Directions:

Step 1Preheat oven to 350 degrees.

Step 2: In a bowl combine flour, baking powder, baking soda, cinnamon and salt.  Stir to combine. 

Step 3: In a separate bowl mash bananas and add sugar, Betsy’s Best Gourmet Almond Butter, oil and eggs and stir to combine. 

Step 4: Add liquid ingredients to dry ingredients and gently stir until moistened careful to not over-stir. 

Step 5: Spray loaf pan with cooking spray and pour in mixture. 

Step 6: In a separate bowl add topping ingredients and stir until crumble forms. 

Step 7: Add bread topping to the top of the banana bread mixture and bake in the oven for 40 min or until knife comes out clean.

Step 8: Enjoy your cinnamon almond butter banana bread!

Slice your cinnamon almond butter banana bread and serve it up at your next brunch or family breakfast.  If their fans of banana bread they are bound to rave about your baking skills.

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

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Coffee Cake Streusel Muffins

Coffee Cake Streusel Muffins

The smell in the house that this coffee cake streusel muffin recipe creates will wake up the family and have them rushing to the kitchen to see what is in the oven! The sweet taste of cinnamon and the crumbly texture of the nut butter topping makes this muffin recipe a winner!

Miffin Ingredients:

1 1/4 C cake flour
1/2 C granulated sugar
1/4 tsp salt
6 T coconut oil, melted
1 large egg room temp
1 egg yolk room temp
1 tsp vanilla extract
1/3 C almond milk + 1 tsp vinegar—let sit for 5 min

 Crumb Topping Ingredients:

1/3 C sugar
1/3 C brown sugar
3/4 tsp cinnamon
1/8 tsp sea salt
4 T Betsy’s Best Cinnamon Almond Butter
4 T coconut oil
1 3/4 c cake flour

Step By Step Coffee Cake Streussel Muffins Recipe Directions

Step 1: Preheat oven to 325 degrees. Line muffin pans. In a medium bowl, prepare crumb topping of sugars, cinnamon, salt, coconut oil, and Betsy’s Best. Mix until incorporated. Add flour and mix until it forms a crumbly dough. Set aside.

Step 2: In another large bowl, make muffin mixture of flour, sugar, baking soda, and salt until combined. Add the 6 tbsp of coconut oil, 1 tbsp at a time. Add the egg, yolk, vanilla, and buttermilk and mix until all has been incorporated and is light and fluffy. Measure out 1/4 c of batter and place into muffin tins. Sprinkle a generous amount of crumb topping on top. Bake for 20 min or until crumbs are golden and toothpick comes out clean.

Step 3: Enjoy your coffee cake streussel muffins!

Betsy’s idea: The coffee cake streusel muffin recipe can also be made into mini loaf pans or use a bundt cake mold for a coffee cake.

Betsy knows you’ll love her coffee cake streussel muffins.  The crunchy topping is amazing thanks to our Gourmet Cinnamon Almond Butter.  Let us know if it was #LoveAtFirstTaste!

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

Try More Of Betsy's Healthy Baking Recipes With Nut Buttersd

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Gluten Free Zucchini Muffins With Almond Butter

Gluten Free Zucchini Muffins With Almond Butter

Muffin Mania will happen at your house with Betsy’s delicious gluten-free zucchini muffin recipe. The secret to this baked good is the zucchini and almond butter, which keeps every bite moist and bursting with flavor. With Betsy’s Best Cinnamon Almond Butter in the crunchy topping, you’ll #TasteTheDifference!

 

Muffin Ingredients:

1 C Betsy’s Best Cinnamon Almond Butter

1 c zucchini, grated

1/4 c maple syrup or honey

2 eggs

1 T chia seeds

1 tsp apple cider vinegar

1/2 tsp cinnamon

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp sea salt

 Topping Ingredients:

1/4 c sugar

1/4 c brown sugar

1/4 tsp cinnamon

1/8 tsp sea salt

2 T Betsy’s Best Gourmet Almond Butter

2 T coconut oil

3/4 c gluten free flour or oats

 

Step By Step Gluten-Free Zucchini Muffins Recipe Directions:

Step 1In a medium bowl, prepare crumb topping of sugars, cinnamon, salt, coconut oil, and Betsy’s Best Almond Butter. Mix until incorporated. Add gluten free flour and mix until it forms a crumbly dough. Set aside.

Step 2: Pre-heat oven to 375 degrees and prepare 12 muffin tins with either paper liners or cooking spray. Set aside.

Step 3: Mix all muffin ingredients in a medium-sized mixing bowl and stir until combined. Begin to fill the muffin tin with batter until 3/4 full, allowing room for the crumb topping. After filling the baking tin, top batter with crumb topping. Bake for about 15 min or until toothpick comes out clean.

Step 4: You may also enjoy this recipe with any of the other Betsy’s Best flavors, such as the peanut, sunflower seed or cashew butter. This can also be made into mini-muffins or placed in a bread pan. If you want to skip the sugar, you can pass on the toppings and just bake the muffin recipe by itself.

Step 5: Enjoy your gluten-free zucchini muffins!

The whole family will enjoy this gluten-free zucchini muffin recipe. If you have picky kids, it’s a great way to sneak veggies into their diet! Jest call them almond butter muffins instead of zucchini muffins (wink, wink!)

 

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Homemade Chocolate Biscotti With Almond Butter

Homemade Chocolate Biscotti With Almond Butter

Are you thinking about baking homemade chocolate biscotti? Think no more! If you Love almond, chocolate, and coconut, then this almond joyous breakfast recipe is for you! A gluten-free twist with Betsy’s Best gourmet almond butter and chocolate chips makes this biscotti the BEST!!!

Biscotti Ingredients:

1/4 C Betsy’s Best Cinnamon Almond Butter

1/2 C almond flour

1 C arrowroot

2 tsp baking powder

1/2 tsp sea salt

1/2 tsp guar gum

1/2 C brown sugar

1/4 C coco powder

1/4 C coconut oil

2 eggs

2 T honey

1/2 C finely shredded unsweetened coconut

1/2 C dark chocolate chips

Step By Step Homemade Chocolate Biscotti Recipe Directions:

Step 1Preheat oven to 350 degrees.

Step 2: Combine all dry ingredients and set aside.

Step 3: In a separate bowl combine all wet ingredients.

Step 4: Add the wet ingredients to the dry ingredients and stir to combine.

Step 5: Place parchment paper on cookie sheet and form a loaf with the mixture.

Step 6: Bake at 350 for 20-25 min.

Step 7: Remove and allow to cool.

Step 8: Slice into biscotti sized slices and place each slice face up on the parchment paper.

Step 9: Return to oven for another 15 min or until crispy.

Step 10: Remove and allow to cool. Place in an airtight container for up to 1 week.

Step 11: Enjoy your homemade chocolate biscotti!

Dunk it, dip it, or just bite into it, you will love Betsy’s delicious and healthy homemade chocolate biscotti recipe!  Please let us know if you #TasteTheDifference with Betsy’s Best Cinnamon Almond Butter.
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