Remember the Choco Nut Drops? Well, the lovely Ari from Frugally Rich Life commented on that post that she can no longer eat coconut in any form. Can you imagine? Ouch. But, she is a peanut butter lover like me, and asked if I could possibly do a gluten-free vegan riff on these gorgeous peanut butter and jelly bars from Eats Well With Others with no coconut. Hey – it’s my first recipe request! Thanks, Ari. I’m happy to oblige.
I can’t say these have kiddo approval. So far, he’s refused to try them on the grounds that he is sure he no longer likes strawberry jelly. Next time I’ll make them with grape, because I know they sure have MY approval, and the approval of several other taste testers. In fact, the pan has been decimated enough that I’m pretty sure I can’t get a decent picture of a cut piece. You’ll have to survive with the shot of my old and dingy pan.
Peanut Butter and Jelly Bars
8 T. (96 g) palm shortening
3/4 cup palm sugar
1 t. vanilla
1 flax egg (1 T. ground flax mixed with 3 T. hot water)
1 cup (256 g) creamy natural peanut butter
2.25 ounces almond flour (heaping 1/2 cup)
2.25 ounces arrowroot starch (heaping 1/2 cup)
2.25 ounces millet flour (heaping 1/2 cup) (sorghum would probably work here)
1/4 t. guar gum
3/4 t. baking powder
1/2 t. kosher salt
3/4 cup all fruit jelly or jam
1/3 cup dry-roasted, unsalted peanuts
Preheat oven to 350°. Grease an 8″ x 8″ pan.
In a medium bowl, beat together the shortening and sugar until light and fluffy. Add the flax egg, peanut butter, and vanilla and beat until smooth. Add all the dry ingredients and beat until a thick dough forms.
Reserve 1/3 of the dough. Press remaining dough into prepared pan. Spread dough with jelly. Glob the reserved dough evenly over the the jelly. Sprinkle on the peanuts.
Bake for approximately 30 minutes, until top is lightly browned. Cool completely before removing from pan.
For more slightly indulgent recipes, be sure to visit Slightly Indulgent Tuesdays.