Peanut Butter & Jelly Cake Bars {Gluten-Free}

Just think of a delicious peanut butter sandwich magically transformed into a decadent pb & j cake that has no gluten or dairy. Now imagine that in bar form, which is what you’ll get with these ever so popular, kid-approved peanut butter & jelly cake bars.

And when I say ever so popular, that includes kids. I first made these in Kansas and brought them to a neighborhood playground. If I remember correctly, 5 kids tried them. All loved them. I mean a 5/5 on a scale that measures kids liking food is a huge win for me! If you have kids, make them! But also if you don’t have kids, make them because they’re super tasty and make for a great snack or treat.

Peanut Butter & Jelly Cake Bars

{Gluten-Free + Dairy-Free}

 

Makes 16 bars

 

Ingredients

  • ¾ cup all natural peanut butter
  • 1 egg
  • ½ cup coconut oil, melted
  • 3 tablespoons almond milk (or dairy-free milk of choice)
  • 2 scoops vanilla protein powder (optional – see note)
  • ¾ cup coconut sugar
  • 2/3 cup gluten-free oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup fruit jelly ( or jam, any flavor will do – see note)
  • 1/3 cup peanuts, chopped

 

Method

  1. Line an 8×8” baking pan with parchment paper and set aside.
  2. In a large mixing bowl, using a handheld mixer, beat together peanut butter, egg, coconut oil, & almond milk.
  3. Slowly stir in remainder of ingredients, except peanuts and jam, until well combined.
  4. Press 2/3 of the dough onto the baking pan until it fully covers the bottom of pan.
  5. Evenly spread the jelly over the 1stlayer of dough.
  6. Drop small globs of the remaining dough over the jelly, pressing down gently, and sprinkle with chopped peanuts.
  7. Bake in the oven for 28-34 minutes or until golden brown. Let cool then cut into 16 squares.

 

Notes

  • If you choose to use protein powder, select one with minimal ingredients and shoot for a kind with no artificial flavors or colors, like this plant-based organic vanilla protein powder. Unless you use a dairy-free option, the recipe will no longer be free of dairy.
  • If you don’t want to use protein powder, replace it with an additional ¼ cup oat flour and ¼ cup coconut sugar.
  • Select a fruit jelly or jam that’s made with natural ingredients and unrefined sugar (I try to find one with no added sugar). This fruit spread is a good option.
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