Need an easy, crowd-pleasing treat for the holiday weekend? We've got you covered: This riff off the classic sandwich calls for only pantry staples and about 15 minutes of prep. Filled with healthy fats and protein, these make for a great snack, breakfast, or dessert. (We promise they won't last long.)
Almond Butter and Jelly Bars
½ cup coconut oil, at room temperature
½ cup brown or palm sugar
¼ cup raw agave nectar, such as Nature’s Agave Raw Organic variety
1 teaspoon vanilla
1 egg or equivalent egg replacer
1 cup of crunchy almond butter or sunflower seed butter
1 1/2 cups Elizabeth’s Gluten-Free Flour Blend or gluten-free All-purpose Baking Mix from The Pure Pantry
3/4 teaspoon sea salt
3/4 cup of raspberry jam or other fruit jam
1/2 cup dry roasted almonds, coarsely chopped
1. Heat oven to 350 F. In a mixer, cream together butter, sugar, and agave for 2 minutes. Add vanilla, egg, and almond butter and mix until well incorporated. Add flour, baking powder, and salt and beat until combined.
2. Grease a 9-by-9-inch baking pan. Transfer 2/3 of the dough mixture to the pan, pressing it into the bottom. Spread jam on top. Mix almonds with the remaining 1/3 of the dough mixture using your hands or a fork. Sprinkle the dough over the jam layer.
3. Bake for 30 minutes. Let cool for before slicing.
For more gluten-free dessert ideas for this weekend, head here.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.