Nut-free PB&J

October 7, 2014 by Coconut Contentment in Baked Goods, Breakfast, Lunch, Paleo Recipe Index, Side Dish, Snacks Post Comment

I have been seriously craving a PB&J lately. I’m not sure why, but I have just needed this simple sandwich!

Finally, I gave in!

So of course, I headed to my kitchen to make me one. But as I stared into the fridge I realized…

1. I could not have nuts (especially peanuts!)

2. I had no Paleo Bread made

3. I had no jam or jelly.

You would think that at that point I would walk away and call it a day. Nope. I was determined to make me a PB&J with what I could find in my kitchen and in less than 20 minutes (because of course I was running behind that morning.)

Well…..

Mission accomplished! So here we are friends – my super quick and easy Nut-free and Sugar-free PB&J.

Nut-free PB&J (Paleo)

Step 1: The Bread

I chose to use my English Muffin recipe to make two normal sized muffins. Of course, I could have made an English muffin, but using parchment paper muffin cups seemed like the easiest clean-up 🙂 So feel free to choose either form – cooking time is about the same.

Step 2: The PB

Nut-free peanut butter – I recommend Toasted Coconut Butter (TCB) or for those that can have seeds – Sunflower Seed Butter. I chose TCB. I actually made this while my muffins were cooking. On one large or two small baking sheet(s) at 350 degrees I simply toasted around 3/4 pound to 1 pound of coconut chips until the coconut was fragrant and beginning to brown on the edges (about 8-10 min.) I then added it to my high powered blender. I slowly increased the speed to High, and once at High I used the Tamper to press down the coconut and allow it to break down until it became a thick liquid (about 1 to 2 min.) Be careful it can get hot! I then poured it into a Mason Jar for storing. Tip: Once cooled, the TCB will harden a bit – oil may rise to the top. Warm the jar slightly and you should be able to reincorporate the oil into the butter by stirring with a knife.

Step 3: The J

I always have frozen berries in my freezer. For this quick fruit spread recipe I grabbed some frozen raspberries. All you need is 1 tsp coconut oil and around 1/4 cup to 1/3 cup frozen or fresh berries. Allow the oil to melt in a small saucepan over medium heat, once melted add the berries. Let them warm, and break down by mashing them with a spoon. Once mashed and warmed through remove from heat.