19 April 2017

PBJ



When I plan to make something again and again, it goes on here. Of course, I haven't been sharing everything. There's been more bread. And this coffee cake and muffins to use the last of my frozen summer blueberries (where are you, rhubarb? Come soon?) and I brought Julia Turshen's easy orange cake to Easter and made mini ones for us to enjoy in the days after, too. When I caught a Facebook Live video of Liz Prueitt of San Fransisco's Tartine, casually making these gluten free nut butter bars, that also happen to be one-bowl, gluten-free and a lot more wholesome than your average peanut butter and jelly bar featuring lots of flour, butter and sugar, I was smitten. Liz uses almond butter, I'd use peanut, she used blueberry jam, I used strawberry, and another time, apricot, making them essentially a jazzed up PBJ sandwich in bar form, which means they're a good breakfast option, or afternoon nosh. What's not to love? I've already been back to them twice.



Gluten Free Oat, Peanut Butter and Jam Bars via Tartine All Day  

1/4 c/ 55 g  coconut oil, at room temperature
2.5 Tbsp/42 g peanut butter
1 Tbsp brown rice syrup 
3/4 cup/75 grams rolled oats
1/2 cup/60g almond flour
1/2 cup/60g oat flour (DIY in the food proc)
3 Tbsp/35g granulated sugar
1/2 tsp baking powder
1/4 tsp sea salt, plus one pinch
1/4 tsp vanilla extract
1/4 tsp ground cinnamon and/or ginger
Handful of chopped nuts, optional

1/2 cup jam
squeeze lemon juice
pinch of sea salt

Oven to 350
Line a 8 x 8, 9x9 or 9 inch round pan with parchment and grease a little with coconut oil.
In a large bowl mix: oil, peanut butter, syrup, vanilla, salt, cinnamon, sugar until smooth.
Add oats, almond and oat flours, and baking powder. Stir into a soft and crumbly dough (hands are good here).
Pat 2/3 into pan tightly then top with jam, lemon juice and pinch salt and spread evenly.
Crumble the rest of the dough over and the nuts if using.
Bake 35 minutes until golden
Cool completely.

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