Peanut Butter Jelly Bars are where it’s at. Your favorite infancy snack realized into one deliciou dessert bar.
This recipe came about because I accidentally infected a cup of jelly. My youngest daughter is allergic to tree seeds and I utilized a spoon that had touched cashew butter in the jam-pack. So I needed to use it up in a recipe.
I constructed these disallows for my husband to take to work for snacks.
These savory disallows are packed with peanut butter flavor. They too happen to be vegan, gluten free and lubricant free! I expended raspberry jam-pack, but you can use any jam-pack spice you like. You can also use sunflower butter if you need a nut free option.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my YouTube Channel.
Looking for more peanut butter recipes?
3 Ingredient Flourless Peanut Butter Cookies 3 Ingredient Peanut Butter Fudge Peanut Butter Cup Nice Cream Flourless Peanut Butter Thumbprint Cookies Peanut Butter Oatmeal Chocolate Chip Cookies Peanut Butter Cup Cheesecake
Ingredients 1 1/2 bowls gluten free rolled oats 1 1/2 beakers gluten free oat flour 1 tsp baking pulverization 1/2 tsp sea salt 1/2 goblet maple syrup 2 flax eggs 1 beakers peanut butter( or nut butter of preference) 1/2 beaker unsweetened applesauce 2 T almond milk 1/2 bowl jam of select( I use raspberry) Instructions
Preheat oven to 350.
In a large bowl, mix all the moisture parts, except the jam-pack.
In a medium container, mix all the dry.
Add cool to moisten and desegregate until well compounded.
Line an 8×8 cooking recipe with parchment newspaper.
Press half the smorgasbord into the wash.
Spread the jam on top of that.
Lastly, lower the last 1/2 of the batter on top of the jam.
Bake in the oven for 23 -2 5 minutes.
Let cool entirely before chipping into squares.
Keep these tables stored in the refrigerator. They should last a couple weeks that method. You can also ice them for up to 6 months. Enjoy!
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