Peanut Butter & Jelly sandwich bars using BOLT Biozyme Plant Protein (Madagascar Vanilla)
Ingredients
- 300g of Almond flour
- 90g Coconut sugar
- 60g Coconut oil
- 90g BOLT’s Madagascar Vanilla Biozyme Plant Protein Powder
- 150g Unsweetened Peanut butter
- 105g Strawberry Jam
Instructions:
- Gently mix together the almond flour, coconut oil. Coconut sugar and the Madagascar Vanilla Biozyme plant protein powder with your fingers to form short crust dough. Set aside half the crumble for the top layer.
- Lightly Grease the pan with butter and flatten the crust evenly.
- Add the pan to a pre heated oven and bake for 6 minutes at 180 degree Celsius.
- Now, remove the pan from the oven and let it cool. Once cooled create a layer of peanut butter on the top, followed by a layer of strawberry jam.
- Top this with the crumble that we set aside earlier, lightly press the crumble to make an even layer and bake it at 180degree Celsius for11 minutes.
- Refrigerate and let it cool, then cut the pieces as desired.
These Peanut Butter & Jelly sandwich bars can be stored in an airtight container in the fridge for up to one week. You can also experiment with different flavors of Biozyme Plant Protein or different types of jelly or jam to create your own unique recipe.
