Author Notes
Peanut butter and jelly - in a gluten free, breakfast bar! —Shashi @SavorySpin
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Ingredients
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2 cups
quinoa flour
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1 cup
hazelnut meal (or almond meal)
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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1 1/2 teaspoons
pumpkin pie spice
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3/4 cup
brown sugar
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1/2 cup
coconut oil melted
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2
eggs
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1 cup
applesauce
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2 tablespoons
raspberry preserves (or jam/jelly of your choice)
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4 tablespoons
peanut butter (or almond butter)
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1 tablespoon
brown sugar
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1/2 cup
dark chocolate chips
Directions
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Preheat the oven to 375 degrees
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Line a baking tray with parchment paper
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For the Quinoa/Jelly layer:
Mix all the dry ingredients together then mix in the melted coconut oil, eggs and applesauce
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Pour into the baking tray and top with the raspberry preserves
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Bake for 20 minutes and let cool slightly
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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
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Top with chocolate chips and let cool before slicing
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