Gluten Free PBJammin’ Bars

Gluten Free PBJammin’ Bars

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Bars:

• 2 1/4 cups almond flour*
• 1/4 cup Tropical Traditions Coconut Flour
• 1/2 cup pecan meal
• 1/2 cup Tropical Traditions Raw Honey
• 3 tablespoons Tropical Traditions Palm Shortening
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Filling:

• 10 ounces jelly of choice

Topping:

• 1 cup almond flour*
• 1/4 cup pecan meal
• pinch Himalayan Pink Salt
• 1 tablespoon Tropical Traditions Raw Honey
• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Drizzle: 

• 2 tablespoons organic tahini or peanut butter (thinned with a little coconut oil if necessary)

Almond Flour: *You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Mix bar ingredients in large bowl until well combined. Press into tart pan. Prick with fork and bake at 350° F for 8 minutes or until lightly golden. Remove from oven, spread jelly evenly over bars.

Mix topping ingredients until it forms a fine crumb. Sprinkle over jelly. Bake at 350° F for 6-8 minutes or until golden brown.

Remove from oven and drizzle with tahini or peanut butter. Allow to cool before slicing into bars.

Marijah from Columbia, KY won $50 for this recipe and photo!  Submit your recipes and photos here!