Remember those school days of our youth when we have mom pack our lunches with a gooey PB&J? The peanut butter so thick and dry going together perfectly with the sweet juicy jam. That white bread was so malleable you could form balls with it and chew them right up--giving us the sensation of YUMMY! I am not sure about you but every once in a while I want that same flavor and texture but don't want that white bread (who still eats wonder bread--anyone know?) I also would rather have a more balanced trio than that mixture of youth that so many Americans can look back on warmly. So--I got to thinking and creating!
Here for your eating pleasure we present to you:
A Mouth Full of PB&J
5 tbls chunky natural peanut butter
1/2 cup coconut flour*
1/2 cup old fashioned oats
6 scoops protein powder ( I used banana for this recipe but use your imagination!)
1 tsp Vanilla
1 cup powdered milk
1 1/2 cups water
Mix the dry ingredients with the peanut butter and blend till a meal like texture is formed. If you have made pastry dough before you know what I am talking about here. Slowly add the water while the mixer is on low allowing a dough to form.
Pack dough firmly into a 1/4 cup measuring cup and tap out onto a clean plate. While these "rest" you can prepare the topping.
1 tbls peanut butter
1 tbls Agave syrup
1tbls paraffin (canning wax-food grade of course)
Microwave on high until the wax has melted. Don't be worried about the wax as this is the same technique used to make those chocolate covered treats you are always tempted to buy! Blend the mixture till the marshmallows are swirled but not completely blended into the mix. Flip the measured out rounds over and add 1 teaspoon of the topping to each peanut butter round.
Add 1 tsp of your favorite sugar free jam to the top of when you serve them.
*I chose coconut flour because of the fiber rich content of this flour. You can substitute it with Oat flour just as easily.
Calories Per Serving- 150
Fat- 8 grams
Protein- 16 grams
Carbohydrate- 12 grams
Fiber- 3 grams