Tuesday, 5 November 2013
Grain Free PBJ Bars
I created these bars on the weekend when I decided to try a new flavour of the grab-and-go-type bars that have become a staple in our freezer. I intended to make a chocolate and brazil nut combination, but someone found my stash of brazil nuts in the fridge, and that combination quickly went out the window. So while cupboard/fridge surfing for inspiration, I found a lonely jar of crunchy peanut butter. (my guys all like the smooth kind, and I inadvertently came home with a jar of crunchy not too long ago, and there it has sat ever since…I had to take pity on it and use it!) The jar of raspberry jam sitting beside it completed the inspiration, and these babies were born. Grain free protein packed goodness that is now stored in my freezer for a tasty on the go treat ( I roughly calculated the protein of each bar to be about 8 grams). I am sure you could swap the peanut butter for any other nut butter you wish if peanut allergies are an issue.
Grain Free PBJ Bars
½ cup almond flour
½ cup coconut flour
2 tbsp chick pea flour
¾ tsp baking soda
¾ tsp Himalayan or Celtic sea salt
1/3 cup coconut sugar
½ cup natural organic peanut butter (mine was chunky)
4 eggs, preferably pastured
2/3 cup plain yogurt (I used a full fat one)
1 tsp vanilla
½ cup raspberry jam, preferably fruit juice sweetened (or flavour of choice)
Preheat oven to 375F and grease a 8x8 glass baking pan with St. Francis Coconut Oil Butter Ghee Cooking Spray or butter, or line with parchment paper. Set aside.
Place all ingredients EXCEPT the raspberry jam into a medium to large mixing bowl, and blend well with an immersion blender until well combined, scraping down the sides if necessary.
Scrape batter into prepared pan. Drop the reserved jam by teaspoon-full’s evenly across the top of the batter, and run a knife thru the batter and jam in a zigzag pattern to swirl the jam into the top of the batter.
Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in pan before cutting.
I cut mine in half diagonally, turn the pan ¼ turn and then cut again 6 times evenly, creating 12 rectangular bars.
At this point you can store the bars in a container in the fridge for a few days, or , as we do, wrap in parchment or plastic wrap individually and store in the freezer for a quick snack or lunch box treat.