My closest friends and family know….. I just can’t get enough of peanut butter. (Which is a HUGE reason I could never be 100% paleo) If you look at the @glassesglutenfree instagram, a decent amount of pictures include PB in some form. So anytime I get the opportunity to create sweet treat, it is one of the first ingredients that comes to mind.
It wasn’t until college that I started to eat an unhealthy amount of PB & J’s. I was student teaching and living on a SERIOUS budget (I like to call it “Broke as a joke”). I used to pack myself three PB & J’s to get through the day - breakfast, lunch, and snack. Shockingly, I never got sick of them!
These days, I don’t make as many sandies which has limited the PB & J consumption. But I found that this combo is made for more than just sandwiches. You can make smoothies, cookies or my personal favorite - SQUARES. I love that this recipe is not only gluten-free, but so easy to make. You can even use TWO different kinds of jelly if you are like me and can’t decide which is your favorite!
Which "J" completes your ideal PB & J?
Gluten - Free PB + J Squares
¾ cup roasted, unsalted peanuts
⅔ cup gluten-free quick oats
1 cup gluten-free all-purpose flour
¾ cup brown sugar
½ teaspoon salt
1 stick (½ cup) cold butter, unsalted and cut into pieces
1 teaspoon vanilla
¾ cup peanut butter (Creamy OR crunchy will work!)
⅔ cup of your favorite jam (I can’t decide which is my favorite, so I use two different kinds! Sugar-free options work, as well!)
Preheat oven to 350 degrees and line 9x9 pan with parchment paper leaving excess paper hanging over the edges.
In a food processor, pulse peanuts and oats until they are coarse. Set aside in a medium mixing bowl.
In the same food processor, place flour, sugar, salt, and cold butter. Pulse together until butter is dispersed and mixture is crumbly. Blend in peanut butter and vanilla. Mixture should come together into a ball.
Take around ½ the mixture and place into bowl with peanuts and oats. Press the remaining mixture into the bottom of the 9x9 pan.
Spread jam on top of the pressed mixture, without going all the way to the edges of the pan. The jam will spread out while baking so you want to prevent it from pooling in the corners and sides. Sprinkle the remaining peanut and flour mixture on top of the jam covering the whole square. Bake for 45-50 minutes - until top is golden brown.
Wait for pan to completely cool before lifting the parchment and whole treat out of the pan. Cut into squares and enjoy!