who doesn’t love peanut butter and jelly sandwiches along with the combination of being gluten-free and turned into a healthy dessert bar?!
count me in!
i can easily say that one of my top 10 favorite ‘foods’ is a classic pb&j sandwich. i’m pretty sure it’s what i lived off from the ages of 4-15 and didn’t’ allow my mom to pack anything but into those zip lock baggies for my school lunches.
bless her heart.. she always tried to get me to stray into another type of sandwich.. but i wasn’t having it!
the sweetness of the jelly, the salty & creaminess from the pb all packed in between 2 slices of fluffy bread….
….who’s stomach is now growling?!
well i decided i wanted the deadly-duo the other day… but as always… in a dessert form, because who doesn’t like dessert?!
and of course, i kept this recipe easy on the waist-line and macro-friendly for all you fellow iifym people! holla!
did i mention it’s packed with healthy fats, good digesting carbs and protein?!
like this bar can legit be your breakfast, lunch and dinner and snacks in-between..
or you can be a normal person and have a slice for dessert.
but who’s normal now-a-days?!
here we go!
peanut butter & jelly bars
2 tbsp almond butter
½ scoop peanut butter slap protein powder (use code taylor for 10% off)
water to consistency
preheat oven to 350 degrees f.
step 1: in a bowl combine your flour, sugar, baking powder and salt and sift together.
step 2: in a small bowl combine your almond butter (soften in the microwave a bit), almond milk and egg. beat with a mixer until thoroughly combined and whippy!
step 3: pour your almond butter mixture into the dry batter and thoroughly mix.
step 4: scoop out half of the mixture into a separate bowl (can be the one you used for your almond butter) and then dump the blueberries into one of the bowls with the ½ mixture.
step 5: spray a 8×8 pan and then scoop out your batter that has the blueberry onto the pan and spread evenly. take the remaining batter (sans-blueberries) and spread that on top.
step 6: stick in the oven and bake for about 25-28 minutes or until center rises.
prepare your icing by combining the almond butter (softened), protein powder and about ¼ cup water (or almond milk) and once your cake is done baking, has had time to cool, spread that right on top and enjoy!!