Peanut butter jelly-peanut butter jelly-peanut butter jelly If you have a dancing banana in your head now, you’re welcome 🙂
I don’t care how sophisticated your palate is, everybody loves a good peanut butter & jelly sandwich now and then. Talk about the ultimate nostalgic comfort food! But these days, peanut allergies are all the rage, and sugar is the devil, and oh, so is gluten. So how does one enjoy a peanut butter & jelly sandwich if you can’t have peanuts, sugary jelly or bread? Don’t worry, I’ve gotchu.
The taste of this baby is out of this world yummy and it’ll seriously take you back to the good ol’ days… without the carbs, or sugar, or peanuts. Here’s how to make the healthiest version of this classic combo without sacrificing taste or sending anybody into anaphylaxis.
I took a page out of Danielle Walker’s newest cookbook and made this amazing blender bread. Nothing about it tastes ‘gluten free’ even though it totally is. It’s moist, it’s light & fluffy, and tastes heavenly even days after it’s baked.
1/2 cup unsweetened almond milk (I used coconut milk)
4 tsp apple cider vinegar
3 cups whole raw cashews
2 tsp baking soda
1 tsp sea salt
7 Tbsp coconut flour
place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F
line the bottom and sides of a 10 x 4.5″ pan with parchment paper so the ends hang over the sides
combine eggs, almond milk, vinegar, cashew, baking soda, and salt in a high speed blender and process on low speed for 15 seconds
scrape down the sides and then process on high for 30 seconds or until smooth
add the coconut flour and blend again for 30 seconds
pour the batter into the loaf pan
bake for 60-70 minutes, until a toothpick inserted into the centre comes out clean
allow to cool in pan for 30 minutes & enjoy!
*note: Coconut flour can be finicky depending on which brand you use. So if the batter is too thick to pour, you can add up to 2 Tbsp of water to it. You can also store the bread for up to 5 days in the fridge, not that it would ever last that long 😉
I love jam but hadn’t eaten it for years because they’re all made with sugar or some sort of sweetener. IMO, jam made with real fruit doesn’t need sugar. Here’s my recipe for the easiest jam to make!
1 cup fresh or frozen raspberries and/or strawberries
1/2 tsp vanilla
2 tsp chia seeds
place berries into a food processor or blender and blend until smooth (if you’re using frozen berries, make sure you let them thaw or nuke ’em first)
pour the berries into a saucepan and bring to a gentle boil while stirring
turn the heat to low and add in the vanilla and chia seeds
stir often for 15 minutes
place in fridge to cool
3 cups whole raw or roasted cashews
place cashews into a high speed blender
use your tamper to press down on the cashews while turning the speed gradually from low to high
blend on high for about 30 seconds or until smooth
The ingredients are as simple as it gets, as it should be for this classic comfort food. Even if you’re paleo, gluten or grain free, allergic to peanuts, or just want a healthier option, you don’t have to count yourself out of this awesome little combo.
I hope you enjoy these little slices of heaven as much as I do! Love, peace & classic combos