Peanut Butter & Jelly Blondies (Gluten Free + Refined Sugar Free)
Peanut Butter & Jelly Blondies (Gluten Free + Refined Sugar Free) requires around 35 minutes from start to finish. For 44 cents per serving, you get a hor d'oeuvre that serves 16. One serving contains 156 calories, 4g of protein, and 11g of fat. 199 people have tried and liked this recipe. It is brought to you by Bakerita. Head to the store and pick up almond flour, vanillan extract, strawberries, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Similar recipes include No Bake Peanut Butter & Jelly Tart (Gluten Free, Grain Free, Refined Sugar Free + Vegan), Chocolate Peanut Butter Banana Muffins (Gluten Free + Refined Sugar Free), and Chocolate Peanut Butter Oatmeal (Gluten Free, Refined Sugar Free + Vegan).
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
¾ cup (3 oz) almond flour
2 tablespoons coconut flour
¼ cup coconut oil, melted
¾ cup coconut sugar
1 egg
½ cup peanut butter
½ cup fresh strawberries, chopped
¼ cup refined sugar free strawberry jam (I used this strawberry rhubarb chia jam)
1 teaspoon vanilla extract
Equipment:
baking paper
microwave
bowl
aluminum foil
oven
frying pan
whisk
spatula
knife
toothpicks
Cooking instruction summary:
Preheat oven to 350F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.Melt coconut oil in a large microwaveable bowl in the microwave, about 15-20 seconds. Add peanut butter and coconut sugar and whisk to combine. Add the egg and vanilla extract and whisk to combine. Add the almond flour and coconut flour and stir until fully incorporated. Fold in the strawberries. Spread of the batter into prepared pan, smoothing it lightly with a spatula or offset knife. Dollop the strawberry jam over the top in tablespoon drops and swirl into the batter with a knife. Dollop the remaining batter over the top.Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Step by step:
1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.Melt coconut oil in a large microwaveable bowl in the microwave, about 15-20 seconds.
2. Add peanut butter and coconut sugar and whisk to combine.
3. Add the egg and vanilla extract and whisk to combine.
4. Add the almond flour and coconut flour and stir until fully incorporated. Fold in the strawberries.
5. Spread of the batter into prepared pan, smoothing it lightly with a spatula or offset knife. Dollop the strawberry jam over the top in tablespoon drops and swirl into the batter with a knife. Dollop the remaining batter over the top.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
