Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

Contents

Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]Ingredients You Need for Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free] For the Dough:For the Pre-Made Jelly Filling:For the Homemade Jelly Filling:How to Prepare Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]To Make the Homemade Jelly:To Make the Dough:To Assemble:Nutritional Information Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

Peanut butter and jelly. Was there ever a more perfect combo? These breakfast bars have a soft, slightly crumbly peanut butter exterior and a filling of homemade jelly. The inside can be whatever flavor you want, like the traditional grape, strawberry, or even apple. These are perfect for breakfast on the go, but they might not make it through the week.

Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

Ingredients You Need for Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

For the Dough:

3 flax eggs (3 tablespoons flax meal, plus 1/4 cup water)
1/2 cup peanut butter
1/3 cup agave nectar
3/4 cup rice flour
1/4 cup, plus 2 tablespoons arrowroot powder or cornstarch, plus more for work surface
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
A dash of cinnamon (optional)

For the Pre-Made Jelly Filling:

1 cup fruit jam or jelly
2 tablespoons cornstarch

For the Homemade Jelly Filling:

1 tablespoon coconut oil
2 cups fresh berries
2 tablespoons agave nectar (optional)
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice

How to Prepare Peanut Butter and Jelly Breakfast Bars [Vegan, Gluten-Free]

To Make the Homemade Jelly:

Heat oil in a medium to large saucepan over medium-high heat and add berries. Cook for about 5 minutes, stirring occasionally until they begin to soften. Add the lemon juice and sugar, then reduce heat to medium-low. Simmer, still stirring occasionally, for about 10 minutes until it has begun to thicken.
Whisk cornstarch and water in a small dish until smooth, then pour into pan and stir well as the filling begins to thicken. Remove from heat and cool completely.

To Make the Dough:

If using flax “egg”, combine the flax meal and water in a medium mixing bowl and allow it to set for about 10 minutes to thicken. Add the peanut butter, syrup, salt, vanilla, and baking powder to your flax egg, then stir until combined.
Mix in the cinnamon, cornstarch, and rice flour until the mixture forms a thick dough. It may seem a bit dry at first but as you continue stirring it should come together.

To Assemble:

Preheat oven to 350°F and line a baking tray with parchment or silicone pads. On a clean surface, spread a small amount of cornstarch and scrape your dough out with a large rubber spatula.
Roll out half of dough into a rectangle roughly 1/8-inch thick. cut into strips about 3 1/2-inches wide and use a pastry bag fitted with large tip (or just a spoon) to spread filling in a straight, 1-inch wide, line down the center of strips.
Fold one side over filling and brush with water, then fold other side to overlap and press down gently to seal. Cut strips into bars and place (fold side down) on a baking tray.
Bake for 10-12 minutes or until edges are golden. Remove from oven and cool before serving.