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Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

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Peanut butter and jelly. Was there ever a more perfect combo? These breakfast bars have a soft, slightly crumbly peanut butter exterior and a filling of homemade jelly. The inside can be whatever flavor you want, like the traditional grape, strawberry, or even apple. These are perfect for breakfast on-the-go, but they might not make it through the week.

Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

Calories

145

Serves

14-16

Cook Time

45

Ingredients

 For the Dough:

  • 3 flax eggs (3 tablespoons flax meal, plus 1/4 cup water)
  • 1/2 cup peanut butter
  • 1/3 cup agave nectar
  • 3/4 cup rice flour
  • 1/4 cup, plus 2 tablespoons arrowroot powder or cornstarch, plus more for work surface
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • A dash of cinnamon (optional)

For the Pre-Made Jelly Filling:

  • 1 cup fruit jam or jelly
  • 2 tablespoons cornstarch

For the Homemade Jelly Filling:

  • 1 tablespoon coconut oil
  • 2 cups fresh berries
  • 2 tablespoons agave nectar (optional)
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 2 teaspoons freshly squeezed lemon juice

Preparation

To Make the Homemade Jelly:

  1. Heat oil in a medium to large saucepan over medium-high heat and add berries. Cook for about 5 minutes, stirring occasionally until they begin to soften. Add the lemon juice and sugar, then reduce heat to medium-low. Simmer, still stirring occasionally, for about 10 minutes until it has begun to thicken.
  2. Whisk cornstarch and water in a small dish until smooth, then pour into pan and stir well as the filling begins to thicken. Remove from heat and cool completely.

To Make the Dough:

  1. If using flax “egg”, combine the flax meal and water in a medium mixing bowl and allow it to set for about 10 minutes to thicken. Add the peanut butter, syrup, salt, vanilla, and baking powder to your flax egg, then stir until combined.
  2. Mix in the cinnamon, cornstarch, and rice flour until the mixture forms a thick dough. It may seem a bit dry at first but as you continue stirring it should come together.

To Assemble:

  1. Preheat oven to 350°F and line a baking tray with parchment or silicone pads. On a clean surface, spread a small amount of cornstarch and scrape your dough out with a large rubber spatula.
  2. Roll out half of dough into a rectangle roughly 1/8-inch thick. cut into strips about 3 1/2-inches wide and use a pastry bag fitted with large tip (or just a spoon) to spread filling in a straight, 1-inch wide, line down the center of strips.
  3. Fold one side over filling and brush with water, then fold other side to overlap and press down gently to seal. Cut strips into bars and place (fold side down) on a baking tray.
  4. Bake for 10-12 minutes or until edges are golden. Remove from oven and cool before serving.

Nutritional Information

Per Serving: Calories: 145 | Carbs: 22g | Fat: 6g | Protein: 3g | Sodium: 23mg | Sugar: 10g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Delicious, sometimes healthy, usually crazy, and always unpredictable recipes.

Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 

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4 comments on “Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]”

Click to add comment
Lynda butterworth
1 Years Ago

why are vegan snacks so complecated


Reply
Tasha Wiehe
1 Years Ago

And people think we English have weird food!! Can't imagine anything more pukey


Reply
Mark Turnbull
14 Sep 2016

When they say jelly, they mean jam. I can imagine it's quite nice, sweet and savory.

Tasha Wiehe
14 Sep 2016

I know what they mean and it doesn't make it any better!!

Jeff Vrontakis
1 Years Ago

Alexis let's try these!


Reply
Isabella Nicholas
1 Years Ago

Jane Watson oh my dog


Reply
Jane Watson
15 Sep 2016

Omfg

Tara Thompson
1 Years Ago

Divine


Reply
Mellissa Punton
1 Years Ago

Jesicah Punton


Reply
Jesicah Punton
14 Sep 2016

I saved this one already ? how yum

Helena Annell Aldén
1 Years Ago

Tova Aldén


Reply
Sarah Bluth
1 Years Ago

YAS Pablo Aimee


Reply
Charmaine Hutch
1 Years Ago

Those look great


Reply


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