Recipes

Eat Broma  

Almond-Nog Bread Pudding Recipe

To make our Almond-Nog Bread Pudding with Sourdough English Muffins and Dark Chocolate Almond Butter recipe, first grab a bag of your favorite sourdough Dam Good™ English Muffin variety. What you'll need: 6 Dam Good™ English Muffins  2 c. Califia Non-Dairy EggNog 1/2 c. Broma Dark Chocolate Almond Butter 1/4 c. maple syrup (or to taste!)  1/4 c. non-dairy butter, melted  1 tsp. vanilla  1/2 tsp. cinnamon  Steps: Preheat oven to 350. Cut the English muffins in half and toast. Once toasted, cut into 1/2 inch by 1/2 inch cubes and place into buttered 8 x 8 glass baking dish. In...

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Gabrielle Lenart  

Sharing Small Business Love!

As a small business we know how hard the hustle is! We work hard to make something happen because we have a dream and we’re inspired to make a difference in this world.  There are lots of other companies that do the same, and this holiday season we’re inspired to shop small. When we vote with our dollars to support companies that are fighting to make a positive impact it ripples down and creates a better world for all.  Our hope is to inspire you to shop small whenever possible. Here’s a gift guide for some of our favorite small...

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Eat Broma  

Sweet Potato Loaf

Shake it up with a Sweet Potato Loaf this Holiday season. The great thing about this recipe is that it can be served as a brunch item or dessert! Happy baking! Ingredients: 1lb. sweet potatoes (2–3 medium), baked and mashed  2 large eggs, room temperature1 c. coconut sugar2 tsp. finely grated orange zest1 tsp. vanilla extract1/2  c. coconut oil 1/2 c. plant-based milk 2½ c.  all-purpose flour 1 tsp. Morton kosher salt1 tsp. baking powder½ tsp. baking soda2 tsp. ground cinnamon1 tsp. pumpkin pie spice  1/2 tsp. ginger  1/4 c. Broma, separated into two, 2 tbsp.  Directions: Preheat the oven to 325 degrees. Grease or spray...

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Eat Broma  

Pumpkin Eggnog

We used almond ice cream in this recipe to make it dairy-free! Get creative and either leave out the booze or substitute a dark rum to make it gluten-free too. Serve hot or cold - it's totally up to you. Cheers! Ingredients: 1/2 can of pumpkin puree  1/2 can coconut cream, separated the thick cream  from the thin  2 tbsp. Broma pumpkin spice almond butter 1 tbsp. maple syrup, or to taste  1 teaspoon ground cinnamon 1 tsp pumpkin pie spice ½ teaspoon vanilla extract1/2 pint dairy-free vanilla ice cream, slightly thawed 2 to 3 tablespoons rum, bourbon, or whiskey Dairy-free whip topping, for...

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