Intro: Gluten Free Peanut Butter and Jelly Bars
1.5 cups peanut butter (full fat...don't use low-fat)
1/2 cup coconut flour
1/4 cup whole milk
1.5 cups certified gluten free rolled oats
3 TB ground flax
1/2 cup melted butter (1 stick)
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2/3 cup Jam or Jelly (I use a berry mixture: blueberry, strawberry, raspberry, blackberry....but grape jelly would work too)
1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter.
2. In your stand mixer with the paddle attachment on low, mix everything (except for the jam) together until well combined.
3. Using your hands, spread 2/3 of the batter into your greased baking dish. Spread the jam over this (again, easiest to use your fingers but you could also try a knife). Crumble the remaining batter over the jam so it is evenly spread (see photos above). Once all of your batter is crumbled on top of the jam, gently press down with the back of a spatula to flatten the crumbles slightly (to prevent tiny peaks from burning on top).
4. Bake for about 38 minutes. Cool completely before cutting into bars.
Notes: These are so fun and really delicious! They also pack very well for a picnic or plane ride. Make sure you use a jam that has fruit listed as the first ingredient....not sugar!