It may be back to school soon (virtually or in-person), but there’s also a bit of summer fun left to be had — and I love that these bars work for both. Either as an after-school snack or an easy to pack treat for picnics at the park or beach.
PB&J Shortbread Bars
MAKES 9-12 BARS USING AN 8X8” PAN
1/3 cup creamy, organic peanut butter
3 Tbs. coconut oil, softened
1/4 cup pure maple syrup
1 tsp. vanilla extract
3/4 cup blanched almond flour
2/3 cup coconut flour
2/3 cup One Degree Organics rolled oats
Pinch fine sea salt
1 cup raspberry chia jam (or fruit of choice, recipe linked)
1/4 cup chopped peanuts, for topping
Flakey sea salt, for topping
Preheat oven to 350 degrees. Line an 8x8” baking pan with parchment paper and grease sides with coconut oil.
In a medium mixing bowl, combine peanut butter, coconut oil, maple syrup, and vanilla extract. Whisk well, then add in dry ingredients (almond flour, coconut flour, rolled oats, sea salt) and mix until dough forms.
Reserve 1 cup of dough and firmly press remaining into bottom of prepared baking pan. Top with a thin layer of chia jam, making sure to spread all the way to the edges. Crumble remaining peanut butter dough over jam layer along with chopped peanuts and a good pinch of flakey sea salt. Gently, but still with a bit of force, press down to secure topping to jam layer.
Bake shortbread bars for 25-30 minutes until topping is just starting to turn golden brown. Remove from oven and let cool completely before slicing into bars.
Store for 1-2 days room temperature, up to one week in the fridge, or freeze between layers of parchment paper for up to 3 months.
NOTES: Use any nut or seed butter of your choice (both almond and sunflower butters would work well here).
To make these paleo / grain-free, swap the oats for 1/2 cup additional almond flour.
Recipe developed for SWW™ by Erin Parekh