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Peanut Butter & Jam Sandwiches

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Peanut Butter & Jam Sandwiches are one of the all time favorite comfort foods!  They offer up a delicious pairing of salt and sweet that will leave your mouth-watering for more.  Be sure to have yourself an ice-cold nut milk handy because these dunk beautifully!  Enjoy!

 

Cookie dough ingredients:

  • 2 cups oats, gluten-free
  • 1 cup oat flour
  • 1 cup peanut butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2  tsp vanilla extract
  • 1 tsp sea salt

Preparation:

  1. You will want to make to batters (one for the bottom layer and one for the top layer).  I recommend doing them separately as this batter is pretty thick.
  2. Make your oat flour.  Place 1 cup raw oats in the food processor and process until it becomes a fine powder.
  3. Add in the remaining ingredients and blend until well incorporated.
  4. Use a large ice cream scooper for this process.  I packed the scoop and leveled it off.  I then dropped it on the cutting board and cut it into 1/4 size pieces.
  5. Roll a section of the dough into a ball and flatten with a fork.
  6. Place on the mesh sheet that comes with your dehydrator and dry on 105 degrees for approx. 16 hrs.

Jam ingredients:

  • 1 cup of fresh strawberries, organic
  • 1 cup of dried apricots

Preparation:

  1. Place the strawberries and apricots in your food processor and blend until well incorporated.

Assembly:

  1. Simply create a sandwich with jam in between two cookies!


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m4s0n501

2 thoughts on “Peanut Butter & Jam Sandwiches

  1. Jennifer says:

    I am confused, do we use the 2 cups of oats to make the oat flour?

    • amie-sue says:

      Jennifer… no. You will use 2 cups of whole oats and 1 cup of ground oat flour. The 2 cups will get ground some but not to a powder. I do this for texture reasons.

      Cookie dough ingredients:

      2 cups oats, raw & gluten free
      1 cup oat flour

      1 cup peanut butter, raw, fresh ground
      1/2 cup raw agave nectar
      1/4 cup raw honey
      1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
      1 1/2 tsp vanilla extract
      1 tsp sea salt

      Preparation:

      You will want to make to batters (one for the bottom layer and one for the top layer). I recommend doing them separately as this batter is pretty thick.
      Make your oat flour. Place 1 cup raw oats in the food processor and process until it becomes a fine powder.

      Add in the remaining ingredients and blend until well incorporated.

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