Paleo and Vegan Peanut butter and Jelly stuffed Blondies.
These blondies are my new favorite healthy treat. Growing up I literally ate a Peanut butter and Jelly sandwich everyday for lunch and still to this day love the flavor combinations. There is nothing wrong with PB&J just now I like to make healthier versions of it. For one using a peanut butter with just nuts and no added sugars or oils and a jam or jelly that is just fruit. Its amazing how much sugar is added into all the foods we eat. Make sure you check your labels so you know you are nourishing your body and not harming it.
For this recipe I use almond flour which I love to bake with. It has great texture and flavor and not only that actually has some nutrient density compared to all purpose flour. Coconut sugar and maple syrup I use for the sweeter as they are more natural forms of sugar which is better for blood glucose levels. Finally coconut oil which gives the fatty bind the blondies need.
My favorite peanut butter is one that is thick and creamy I love Santa Cruz Organics. Its so nutty and tasty I literally eat it by the spoonful. Feel free to use your favorite flavor of jam or jelly its fun to mix up the flavors and if you can snag a jar of homemade even better!
These are easy to make and perfect for an after school or dinner treat. A peanut blondie stuffed with a thick slab of creamy peanut butter and fruity jelly. To all the peanut butter lovers out there get ready for your new favorite treat!
Chile Tahini Roasted Cauliflower
- 1 whole organic cauliflower washed and dried
- 2 tbsp avocado oil
- 1 tbsp kosher salt and pepper
- 3 tbsp chilie tahini
- 1 garlic clove grated
- 1 tsp kosher salt
- 1 lemon zested and juiced
- 1/4 cup fresh mint, parsely or cilantro
- Preheat the oven to 400 degrees F.Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.In a small bowl, make the tahini sauce. Stir together the tahini, lemon juice, garlic and salt ( taste and adjust seasoning if necessary)Place the trimmed cauliflower head upside down (core side up) onto a cast iron skillet. Drizzle 1/2 of the avocado oil over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining oil over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well. Season with salt and pepper. Bake for 30 minutes and remove from the oven. Pour/brush over tahini sauce until the head is covered and bake an additional 15-20 minutes until cauliflower is tender and pierces easily with a skewer, knife or fork.Remove from the oven and top with lemon zest and fresh herbs!
If you make this recipe please comment below I love to hear from you! Have an amazing week!