By Shashi @RunninSrilankan
November 11, 2014
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Author Notes: Peanut butter and jelly - in a gluten free, breakfast bar!Shashi @RunninSrilankan

Makes: 12

  • 2 cups quinoa flour
  • 1 cup hazelnut meal (or almond meal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup brown sugar
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 cup applesauce
  • 2 tablespoons raspberry preserves (or jam/jelly of your choice)
  • 4 tablespoons peanut butter (or almond butter)
  • 1 tablespoon brown sugar
  • 1/2 cup dark chocolate chips
  1. Preheat the oven to 375 degrees
  2. Line a baking tray with parchment paper
  3. For the Quinoa/Jelly layer: Mix all the dry ingredients together then mix in the melted coconut oil, eggs and applesauce
  4. Pour into the baking tray and top with the raspberry preserves
  5. Bake for 20 minutes and let cool slightly
  6. For the Peanut butter layer: Melt the coconut oil, peanut butter and sugar in a saucepan, then pour on top of the quinoa/raspberry layer
  7. Top with chocolate chips and let cool before slicing

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Grains|Breakfast|Snack|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian