In case you didn’t know, I tasted the most amazing food in the world a couple weeks ago. An avid foodie– and, more importantly, an avid peanut butter lover– I was so intrigued when I first noticed Salted Caramel Peanut Butter (sugar free, whole foods, […]
If you know me even a little bit, you probably know that my favourite food is peanut butter.
But I’m a fan of all the nut butters, almond butter being a close second. I love combining this versatile, rich taste with all sorts of new foods and in new recipes. For Bible Study tonight, I invented these sweet and crumbly “AB&J” bars, reminiscent of your favourite childhood sandwich. You could totally use peanut butter instead of almond butter and use store bought jam– but making your own jam is so easy!
Almond Butter & Jam Bars
1.5 cups raspberries, fresh or frozen
1 Tbsp chia seeds
1 Tbsp orange juice
1/3 cup margarine
1/3 cup sugar
3/4 cup creamy almond butter
1 1/4 cups flour
1/2 tsp cinnamon
- Preheat oven to 350 degrees. Grease an 8×8 baking tray. In small saucepan, combine raspberries, chia seeds, and orange, and bring to a boil, stirring occasionally. Reduce heat to low, and simmer 10-12 minutes, until raspberries Have thickened. Remove from heat to cool.
- In medium bowl, beat together margarine and sugar until will mixed. Beat in egg. Sift in flour, and add the almond butter and cinnamon, stirring until combined.
- Press about 2/3 of the dough into the bottom of the greased pan. Spread raspberry mixture evenly over the top. Top with remaining dough, sprinkling evenly.
- Bake in preheated oven about 30-40 minutes, or until the top is just golden brown. Allow to cool before dusting with powdered sugar and cutting into bars.
It is not a surprise that my attempt to make a dairy-free, therefore Cassie-friendly “cream cheese” this morning to have on a bagel with fried eggs, an old favourite, turned into a peanut butter spread creation when i couldn’t think of any ingredients besides cashews […]