Peanut Butter and Jelly Cracker Sandwiches
Add to favorites
~ raw, vegan, gluten-free ~
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?
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. :)
Let’s 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
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 Himalayan pink 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 Himalayan pink salt
Peanut butter layer:
- 1 cup natural peanut butter
Preparation:
Cracker:
- 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.
- Spread the batter out onto 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.
- Score into desired sizes. I found a ruler in my
husband’s toolbox drawer that is 18″ long. Perfect for scoring!
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 (F) degrees for 5 hours.
- Flip the tray over onto another that has the mesh sheet only.
- Peel the teflex sheet off and return to the dehydrator for another 8 hours or until dry.
- Snap apart 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:
- 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.
- I placed the jam and peanut butter in piping bags for the ease of spreading on the crackers.
- 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.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Because I can’t help myself, I took my silicone oven pad which is loaded with tiny squares and
pressed it on the part of my cracker dough to see if you would leave a pattern… yep it did. haha
© AmieSue.com
Tags: Almond Pulp, Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free
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.
Thank you and your welcome Angel :)
Wonderful! Classic!!
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!
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
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
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.
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
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
Yes it does thanks so much amysue!! will try this over the week end
Can I pick any peanut? The raw version of the roasted peanut should be in outpost correct?
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
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 ?
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
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 :-)
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
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!
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
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.
You go girl! Please let me know if you like them when they are done. :) Have a blessed day, amie sue
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!)
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
This jelly looks so good- I can’t wait to try it! The pics just make my mouth water. Thank you!
Thank you Sarah… let me know how it turns out if you make it… have a wonderful nights sleep. amie sue
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.
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
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 :)
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
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!!
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
Wow, this looks delicious!
Thanks Natalia… I hope you give the recipe a try and if you do, keep me posted. :) amie sue
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!
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
Okay I seriously can’t make flax crackers! I tried a few weeks ago and the middle was still super moist after 14 hours… they tasted amazing but i had to throw most in the garbage. I always make sprouted and dehydrated buckwheat cereal in my excalibur and it comes out perfect but making crackers/ biscuits is a whole different story. Do you think i could make basic sweet biscuits with soaked nuts, dates or agave, psyllium husk or chia seeds and shredded dried coconut? I have all these ingredients in my pantry (don’t want to buy more things in case I stuff up again). Thanks Amie Sue, i love your site and use it almost every day. Just wish I could master making dehydrated things. xx
What recipe are you using when making flax crackers Caitlin? Sounds like the batter is thicker in the center than around the edges.
And yes, by all means… all the ingredients you listed could make some really yummy raw treats. :) I tend to make raw recipes with odd ball left overs too, great way to use up ingredients.
I hope that you are having a wonderful week so far. Blessings, amie sue