Vegan Gluten Free PB+J

I’ve been wanting to post this for a while.  A while being a week, I think.  Time seems to be flying by lately.  I think it’s because it’s spring and there’s so much to be done.  The yard needs keeping up, the house needs a good organizing and spring cleaning.  Seeds have been planted and need taking care of and soon the garden will need to be tilled and planted.  And that leads to a whole new realm of “too much to do”.  Doesn’t it always seem like time is going by faster when you need more of it?

Is it weird that I still always make time for the kitchen?  I kind of thought it was at first, but now I realize that’s what grounds me.  If I’m feeling overwhelmed I spend time in the kitchen making something and I feel a ton better.  Of course eating something yummy after helps sometimes too 😀  I obviously don’t watch our gluten intake but I’m always interested to see what you can make gluten free.  While this might not be like your typical bread, it’s pretty awesome.  Even if you eat gluten regularly this still is a nice change and still tastes good.  Just don’t expect it to taste exactly like bread.  It makes the perfect base for a pb+j.  Or a peanut butter and banana sandwich is great too.

Cinnamon Coconut Raisin Bake

Recipe (slightly) adapted from The Edible Perspective

  • 3/4 C chickpea flour
  • 1/2 C raw buckwheat flour (ground from raw buckwheat groats, not Kasha)
  • 1/4tsp salt
  • 2 tbsp sucanat or pure cane sugar
  • 1 C water
  • 1 1/2 tsp cinnamon
  • 2 tbsp unrefined coconut oil, melted
  • 1/3 C raisins
  • 1/4 C unsweetened shredded coconut

Preheat oven to 375 degrees.  In a bowl, combine all ingredients and stir well until fully combined.  A large whisk works really well.  Grease a 9×9 square pan [or 8-9” round pan].  If using the sq. pan bake for 35 minutes.  I used an 8×8 pan as that was all I had, so I just added a couple minutes to the bake time.  Once it’s cool remove it from the pan. I cut it into quarters and then sliced my piece in half through the middle and spread my favorite peanut butter and jam on either side.  Leftovers were good for at least another day but then started to dry out a little, so be warned.  I don’t see why you couldn’t freeze it though if you can’t eat that much right away.

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This entry was posted in Breakfast, Gluten Free, Uncategorized, Vegan, Vegetarian and tagged , , , . Bookmark the permalink.

13 Responses to Vegan Gluten Free PB+J

  1. Ashley says:

    I wish I had some of this right now!!! I need my oven back. 🙂 Fabulous photos!

  2. PB and jelly are a match made in heaven! That looks delicious!

  3. infinebalance says:

    This looks awesome. Hoping I can find some time in the kitchen this weekend to try!

  4. I could really go for one of these for dinner tonight! It looks fantastic! Love the addition of the raisins and the coconut into the bake!

  5. I have all of these ingredients on hand, so I really need to try this. Although I gave up all nut butters for Lent, so maybe I should wait until after Easter. 🙂

  6. time is flying by for me, too!! and yet i still find myself in the kitchen, also.
    i want this for breakfast in the morning, it looks delicious!!!! i don’t have chickpea or buckwheat flour 😦
    maybe regular flour or coconut flour would work?

  7. Hmm, this looks really interesting, and I’m always up for new ways to use chickpea flour. Going on my to-cook list!

  8. megi says:

    This looks great, especially the texture. I’ll be trying it today, will let you know how it turns out.

  9. megi says:

    Heidi, it was great, easy to make and it has a really nice texture, my daughter loved it. Thank you for the recipe again!

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