If you have kids (or maybe you know yourself), you know how comforting and addicting PB&J can be. If it is not mac & cheese that’s requested, it’s peanut butter and jelly. I never liked them myself, but as a kid I remember seeing those frozen “Uncrustables” that were filled with PB&J goodness but without the bread crust in this little circles. I know my friends and classmates went nuts over them and my son has asked to buy them as well. I must tell him “no” but then I decided to recreate it myself – only egg, dairy, gluten, soy and grain free! These can also be made ahead and frozen to have a quick lunch or breakfast on a busy day. Makes about 16 servings
1/2 cup peanut butter (or other nut/seed butter)
1/2 cup jam (we used a homemade berry jam)
½ cup coconut oil, melted (or butter)
¼ cup honey
¼ cup maple syrup
½ cup water
1 tsp vanilla
1 large banana, mashed
1 cup coconut flour
1 cup tapioca starch
- In a large mixing bowl, combine crust ingredients and knead with hands until well blended and smooth.
- Pour dough onto a lightly floured surface and roll out with a rolling pin (you can also use parchment paper). Using a biscuit or cookie cutter, cut out small circles.
- Place half of the circles on a baking sheet lined with parchment paper. Spread those circles with a small layer of peanut butter and top with jelly.
- Place the remaining circle cutouts over jelly and seal edges. Bake at 375°F for about 20 minutes or until edges start to brown.