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Peanut Butter and Jelly Cracker Sandwiches

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This is my play on peanut butter and jelly sandwiches, dessert style.  It wasn’t my intent to create a completely raw version of the bread, peanut butter and jelly… it was more about the flavors.  My dear friend Gina, is going to be hosting a gathering of colleges Saturday morning and wanted to supply some snacks that fit somewhere right in between breakfast and lunch foods.  So, I thought I would create some peanut butter crackers and a berry jam for them as part of their snacks.  I mean, who doesn’t like peanut butter and jelly?ppj1

I quickly wanted to give a shout-out to our guest appearance on this recipe posting today… drumroll please… my right hand! (see below)  ‘and the crowd goes wild’  Yes folks, you never see my right hand in my photos… as I am a lefty.  But a few days ago my husband came home with a surprise for me… it was a really cool micro planer!  A new kitchen tool!  I put that darn thing to use that very afternoon.   But, in my attempt to remove the “safety cover”, I grated the heck out of my left thumb.  lol.  I took a picture of blood running down my hand and texted it to my husband… “The grater works wonderfully honey, thank you hehe”  It is going to bandaged up for a bit, so during this time, I am really trying hard to ambidextrous. :)

Lets get back to our treat here.  These crackers are amazing all on their own.  They are sturdy, crunchy and rich in peanut butter and banana flavor.  I decided to sandwich in some fresh raw honey peanut butter that Bob and I made, along with a vibrant red layer of Strawberry Raspberry Jelly.   If you are allergic to peanut butter you could use almond butter in its place.  This is a wonderful treat that will satisfy both the belly and heart.

Ingredients: yields 36 crackers – 1 tray

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Crackers:

  • 3 cups packed, moist almond pulp
  • 1 1/2 cups mashed banana, (2 bananas)
  • 1 cup natural peanut butter
  • 1/2 cup ground chia seeds
  • 1/4 cup maple syrup
  • 1/2 Tbsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 1/4 tsp sea salt

Jelly: yields 1 1/2 cups

  • 1 cup organic strawberries
  • 1 cup organic raspberries
  • 1 Tbsp chia seeds
  • 1 Tbsp maple syrup
  • 1 tsp lemon juice
  • dash sea salt

Peanut butter layer:

  • 1 cup natural peanut butter

Preparation:

Cracker:

  1. In a large bowl combine the almond pulp, banana, peanut butter, ground chia seeds, maple syrup, vanilla, cinnamon and salt.  Remove all jewels from your hands and dive in.  Mix everything together really well.
  2. Spread the batter out on to the teflex sheet that comes with the dehydrator.  I have an Excalibur machine, I used one tray, spreading the batter from one edge to the other.   Use a spatula to spread it nice and evenly, dipping it in water every once in a while so the batter doesn’t stick.
  3. Score into desired sizes.  I found a ruler in my husbands tool box drawer that is 18″ long. Perfect for scoring!
  4. Dehydrate at 115 (F) degrees for 5 hours.  Flip the tray over on to another that has the mesh sheet only.  Peel the teflex sheet off and return to the dehydrator for another 8 hours or until dry.
  5. Snap a part on the score lines and place in an airtight container.  Stored on the counter, it will last 5-7 days. Fridge – 2-3 weeks.  Freezer – 1-2 months.

Jam:

  1. In the blender or food processor, combine the strawberries, raspberries, chia seeds, maple syrup, lemon juice and salt.  Process until creamy.  Set aside for 15 minutes  for the chia to thicken.
  2. I placed the jam and peanut butter in piping bags for the easy of spreading on the crackers.
  3. To make the sandwich, just layer on the peanut butter and jelly.  Chill in the fridge for a few hours to firm it up a bit.  This will help prevent the inside goodness from oozing out when you take a bite.

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Because I can’t help myself, I took my silicone oven pad which is loaded with tiny squares and
pressed it on part of my cracker dough to see if you would leave a pattern… yep it did. haha

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40 thoughts on “Peanut Butter and Jelly Cracker Sandwiches

  1. angel says:

    I can almost taste the zingy jelly, what a lovely combination. Thank you for all the effort you put into everything that you share with us, its totally inspiring.

  2. Christine says:

    Wonderful! Classic!!

  3. Amity says:

    OMG I want these now, can you come over and make me breakfast? Lately I have been so anti raw just seeing the picture has made my stomach rumble and my mouth water, I think that might be telling me something. I think I will be doing this recipe and the Asian kale salad first. I am so glad you started posting again, I love your recipes! we need a Raw Cordon Blu for you to be accepted to!

    • amie-sue says:

      Aaaawe, thank you Amity… A Raw Cordon Blu would be perfect. I read your comment to Bob and he said, “Maybe I will just a Raw Cordon Blu school!” lol I hope you give the recipe a try and keep me posted if you do. :) Have a happy day, amie sue

  4. rhonda says:

    is the white icing sleeve peanut butter? If so where do you find it. The natural peanut butters I see are brown in color.

    rhonda

    • amie-sue says:

      Hi Rhonda… it is peanut butter. I made it fresh from raw peanuts. Most brown peanut butters are tan or darken because the peanuts have been roasted, these were not.

      • rhonda says:

        is the peanut butter recipe listed here somewhere? Did you use raw peanuts? are they soaked? Come on Amysue tell me more about these nuts lol

        • amie-sue says:

          Hi there :) oooooooooh, nope, I don’t have a recipe written up on making raw peanut butter. Hmmm, guess I need to do that. :) But for now here is a basic idea…

          Ingredients:
          2 cups raw peanuts, soaked
          1 Tbsp virgin coconut oil, melted
          2 Tbsp raw honey or agave (optional) Bob likes it honey sweetened when I make it.
          Sea salt – to taste

          Preparation:
          Soak peanuts in 4 cups of water with 1 Tbsp sea salt. Soak overnight in the frige. When ready to use, drain and rinse.
          Place raw peanuts in the food processor, fitted with the “S” blade, and grind until the nuts are chopped very finely.
          Stop occasionally to scrape the sides of the bowl.
          Add the oil and continue to process. This whole process can take 10+ minuts,it depends on your.
          If the peanut butter is not as smooth as you would prefer, add more oil, 1/2 tablespoon at a time, until you reach the desired consistency.
          Add salt to taste, and sweetener and process until everything is distributed throughout the peanut butter.
          Store in the fridge.

          I hope this helps Rhonda :) amie sue

          • rhonda says:

            Yes it does thanks so much amysue!! will try this over the week end

          • rhonda says:

            Can I pick any peanut? The raw version of the roasted peanut should be in outpost correct?

            • amie-sue says:

              Hi Rhonda,

              “The raw version of the roasted”…. lol If the peanuts are roasted it won’t be raw. It is up to you what you use…. shoot for as natural and organic as you can. Though I don’t recommend it… should you use a PB with sugar in it, you might need to decrease the sweetener that you would otherwise add. Have a great and happy day, amie sue

  5. Blanca says:

    Ami, esto se ve delicioso ,espero hacerlo pronto para mi esposo.Bendiciones
    ?que es lo que se ve como blanco que crema de cacahuate es ?

    • amie-sue says:

      Hello Blanca.

      I used Google translate and it came up as this, “Ami, this looks delicious, I hope to soon for my esposo.Bendiciones
      ? to be what you see as white is peanut butter?” I am afraid I don’t completely understand what you are asking. Are you asking why the peanut butter is so light in color? If so, it is because I made raw peanut butter where the peanuts were not roasted first. If that isn’t the question, can you clarify? I want to help. :) amie sue

  6. Emi says:

    Hi, Amie!

    I would like to know why the peanut butter in this picture looks more cream color than the usual brown. It looks more pliable than most PB>

    • amie-sue says:

      Hello Emi,

      The peanut butter in my photo is a fresh peanut butter that I made from raw peanuts. That is why it is lighter in color. Most peanut butters are made with roasted peanuts. amie sue

  7. Dani says:

    Hi Amie Sue!!! I can’t wait to make these they look delicious!! I Have a couple of questions:

    1. What kind of Natural Peanut Butter do you use? Will Almond Butter or Cashew Butter work as an option?

    2. Do you put the Jelly ingredients in the blender, food processor, or just mash it together with your hands?

    3. Do you soak the chia seeds first and make them into a gel before adding them to the Jelly or do you use them as is? Same goes for the crackers? Thank you and look forward to hearing from you :-)

    • amie-sue says:

      Thank you Dani…. I added a few more details to my recipe but to answer your questions…

      Q. What kind of Natural Peanut Butter do you use? Will Almond Butter or Cashew Butter work as an option?
      A. I made my peanut butter from fresh raw peanuts. Yes, you use other nut butters, just remember that they will taste different… good but different :)

      Q. Do you put the Jelly ingredients in the blender, food processor, or just mash it together with your hands?
      A. I used a blender but you can use a food processor as well. If you don’t have either, mashing with your hands is good too. hehe

      Q. Do you soak the chia seeds first and make them into a gel before adding them to the Jelly or do you use them as is? Same goes for the crackers?
      A. Nope, I didn’t presoak them for this recipe.

      Have a wonderful day! amie sue

      • Lorraine Marsh says:

        these look amazing, we have a peanut allergy in the house, I’m going to try almond butter instead of peanut butter, yummy!!

        Thanks for another winner!

        • amie-sue says:

          Perfect Lorraine… I think they will be equally just as good with other nut butters. Keep me posted if you would. Have a wonderful day, amie sue

  8. barb says:

    Hi, Amie I am making them tonight! I need some snacks to take when i am out and about. we all appreciate you.

    Raw Queen Chef!

    Barb.

  9. Angie says:

    Oh Amie Sue, you are simply a genius!

    This looks quite easy to make… definitely going on my must-try list (looking quite long already!)

    • amie-sue says:

      Good evening Angie,

      I understand how those lists can get out of control… I have oodles of recipes that I have created in my head, in which I type out. They sit silent just waiting for me to make them… that list is soooo long. lol Get busy making those recipes on your list… one at a time but most of all have fun while you are at it. :) amie sue

  10. Sarah says:

    This jelly looks so good- I can’t wait to try it! The pics just make my mouth water. Thank you!

    • amie-sue says:

      Thank you Sarah… let me know how it turns out if you make it… have a wonderful nights sleep. amie sue

  11. Lois says:

    Hi Amie-Sue – I have tried several of your recipes and love every one of them…and so do all of my friends. I would really like to make this recipe (and a few others you have posted) although I never have almond pulp on hand. Is there a substitute that I can use in place of almond pulp…such as almond flour? Thank you.

    • amie-sue says:

      Good afternoon Lois,

      I haven’t made it with almond flour but I am sure it would work, the texture will just differ from what I came up with. I would equal amounts in measurements. Have a wonderful weekend, amie sue

  12. This looks great, if only I ate peanut butter =( I don’t eat it because: http://rawveganliving.blogspot.com/2013/06/why-i-dont-eat-peanut-butter-anymore.html

    I am wondering though, was your peanuts organic and non-GMO? Which kind of peanuts did you buy? What brand? Thanks :)

    • amie-sue says:

      Hello Miliany… I can’t say for sure what the brand was on those peanuts. I had them in my freezer for some time and had transfered them into a mason jar when I froze them so I didn’t have the original package. I always aim as a general rule to buy organic and GMO. David Wolfe sells raw jungle peanuts so for future purposes, I would most likely buy those. Have a great weekend and thank you for sharing. amie sue

  13. Cassie says:

    Amie Sue,
    I caught a glimpse of someone eating a PB & J the other day (on stark white bread no less) and my mouth watered and my heart melted as I longed for that youthful favorite anytime old favorite!! How I missed my PB & Js! Then I saw this recipe..How fantastic, you’ve saved the day once again Amie-Sue! This looks absolutely adorably delicious, can’t wait to try. How Fun :) Thank you!!

    • amie-sue says:

      Good morning Cassie,

      I have found myself in those same situations where I find myself drooling over someone else’s food… childhood comforts. It is amazing the power food can have on us. Finding healthier alternatives can be life changing or saving. haha I hope you try this recipe and that it hits the spot. Keep me posted and have a great weekend, amie sue

  14. Natalia says:

    Wow, this looks delicious!

  15. Emi says:

    Hi, Amie!

    Can you buy raw peanuts that have been shelled? It took me about an hour to take off the shell of the peanuts to just make 1 cup. These nuts were slightly on the small side. Perhaps because they had been on the shelf awhile (I wonder).

    • amie-sue says:

      Hi Emi…

      Yes you can buy raw peanuts. You can either look around locally where you live or you can order on-line. Here is one idea, http://nouveauraw.com/ingredients/nuts-seeds/sunfood-wild-amazonian-jungle-peanuts-organic-raw-8-ounce-bags-pack-of-2/

      Have a great day, amie sue

      • Emi says:

        Hi, Amie Sue!

        I used only one cup of peanuts instead of two, and added your suggested amount of coconut oil and agave and yet, I needed to add more coconut and agave to the 1 cup to make it more loose in the food processor. How did you make 2 cups with the same amount of added ingredients without it clumping, and even do it a blender? My experience with blenders is that they don’t do a good job of blending unless there is liquid. How did you get your peanut butter looking so smooth and creamy with the suggested amount of coconut oil and agave/honey?

        • amie-sue says:

          Hi Emi,

          Are you referring to just making the peanut butter? When I make peanut butter I do large batches so I have it on hand for multiple recipes. It can be a challenge to get batters smooth and creamy when a person makes small amounts. A person can use either a blender or food processor for making nut butters. It just depends on which one is more powerful …. plus it takes times to get it smooth and creamy. When I first started making almond butter, I kept giving up to early thinking that I was doing something wrong. In the end, I was just lacking patience.

          amie sue

  16. Angela says:

    Hi Amie-Sue,

    just did create this wonderful recipe…..my crackers now almost dehydrating 24 h and they are still not crunchy….
    Is that possible? …or is the cosistancy more soft?

    By the way I love your homepage!

    • amie-sue says:

      Hello Angela,

      What kind of peanut butter did you use? They ought to be dry by now. Let me know. And thank you for the sweet words. :) amie sue

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