Peanut Butter & Jam slices (GF)
In my favourite cafe they have these amazing peanut butter and jam slices. They are quite sinful though and they are not vegan. But the idea is perfect, I love combination of peanut butter and jam! So here is my version of it - less sweet but equally as delicious. These slices are gluten free - I used half oat and half buckwheat flour so they do taste quite buckwheaty but I haven’t met anyone who doesn't like baked stuff with buckwheat flour (except for my mum).
In case you don’t have oat flour at home - which I for example don’t - no need to rush to the shops. That is if you have oats and blender. Just blend oats for few minutes - it depends on how powerful your blender is. I actually just use the chopper attachment from my hand blender and that blends it okay.
When it comes to peanut butter - you can use both crunchy or smooth. It doesn’t make any difference it this recipe, I used smooth but now when I think about it, crunchy might create a nice crunchy texture so next time I’ll definitely use crunchy. It is better if the PB you are using is runny otherwise it will be very difficult to spread.
The same goes for jam - just use whichever is your favourite. I actually really like blackcurrant with peanut butter but I didn’t have it at home so I used raspberry. Of course strawberry would be traditional but I think it’s good to experiment sometimes (but no judgment if you don’t like to experiment with your food).
You will need a loaf tin - 10x20cm. But it is also easy to double the ingredients and use a square tin 20x20cm.
Ingredients
75g oat flour*
75g buckwheat flour
1tbsp ground flax seeds
1/2tsp baking soda
60g coconut oil (melted)
1/2tsp vanilla extract
60g brown sugar
2tbsp runny peanut butter*
2tsp jam (use whichever jam is your favourite, I used raspberry)
Method
Mix flaxseeds with 3tbsp water and let it sit for about 10min.
Preheat oven to 190C/170C fan and line a tin loaf with baking parchment.
In a bigger bowl mix oat and buckwheat flour with baking soda. In another bowl mix coconut oil, sugar, vanilla extract and flax seeds. Add to the bowl with dry ingredients and combine them together (don’t overdo it).
Transfer to the loaf tin. Now add first peanut butter, spread so it goes almost everywhere and then add jam and spread too. You can also try to create swirls but it is up to you, it’s not necessary.
Bake for 18-20mins, leave to cool down in the tin for few minutes and then transfer to a cooling rack.
Notes:
Oat flour - if you don’t have it just blend oats in a blender until it is flour-like (I usually blend it for about 4mins but it depends on your blender).
Peanut Butter - doesn’t matter if you use crunchy or smooth, it is up to your preference (or whichever you have at home).
Jam - I think it is traditional in combination with PB to use strawberry jam but I’d say be a bit adventurous - use raspberry (oh, you rebel) which is what I used, or even blackcurrant (my favourite actually).