Tag: peanut butter

Peanut Butter Red Currant Bars

An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that’s sure to satisfy both kids and adults.

150 g Rolled oats
70 g Almond paste, cubed
Pinch of sea salt
120 g Dried dates, pitted and chopped
5 tbsp Coconut oil, melted
2-3 tbsp Water
400 g Red currant jam
4-5 tbsp Smooth peanut butter, slightly melted

Line a 24×28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing.

Eat,Drink And Be Merry!

Peanut Butter Red Currant Bars

150 g Rolled oats
70 g Almond paste, cubed
Pinch of sea salt
120 g Dried dates, pitted and chopped
5 tbsp Coconut oil, melted
2-3 tbsp Water
400 g Red currant jam
4-5 tbsp Smooth peanut butter, slightly melted

Line a 24×28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing.

Eat,Drink And Be Merry!

Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Quinoa Cookies

Dunk worthy gluten-free peanut butter cookies with quinoa flakes.

Quinoa Flakes + Cookies = Perfect Match

You know how I feel about cookies (I've confessed my love before in my Ode to Cookies love fest, Gluten-Free Chocolate Chip Cookies).

Because a good cookie is no small thing.

Especially if you must live gluten-free. Double that if you must live dairy-free. And triple that if you live egg-free.

Holy Mother of Muffins, it ain't easy.

The gluten-free wheat-free vegan lifestyle is a hefty, sometimes tortuous challenge. But the ugly truth is more and more of us are discovering we are not only blessed with celiac disease (yes, I use the word blessed ironically; you do remember irony, don't you, it got you through grade school) but we have the incredible fortune (more irony) to develop additional food sensitivities due to the insidious damage celiac disease wreaks on our innocent little villi, those dutiful nutrient grabbers who not only keep us well fed through proper absorption, they appear to be the first line of defense against the dreaded leaky gut syndrome that allows food proteins to invade intimate territory and cause serious mayhem with our immune system.

To read more about celiac disease and its new found dangers, I urge you to read this article by Dr. Mark Hyman on Huffington Post: Gluten: What You Don't Know Might Kill You. Yes, I know, serious bummer of a title, but Babycakes, do read it, because celiac disease is dead serious stuff. And it is vastly under diagnosed.

Millions are suffering various nagging (and often awkward) symptoms. Needlessly.

That, Dearheart, is scary.

Good thing we have cookies.

READ MORE and get the recipe …

Find more delicious gluten-free recipes at Gluten-Free Goddess. http://glutenfreegoddess.blogspot.com