|Exhibit A: PB&J bars with blackberry jam filling. There's some spinach puree hidden in the filling too!|
For the filling, you can use sugar-free jam, no-sugar-added jam, or you could possibly try chia jam. I have not made it with the chia jam so it isn't a solid recommendation, but it's certainly worth a shot. I would probably add 1-3 tsp arrowroot or other thickener to the chia jam if I made it for this recipe.
I baked this in a loaf pan because I generally prefer to make small batches of sweets! It makes about 6 bars.
- 1 cup nut butter such as peanut or almond
- 3/4-1 cup granular sweetener, real or artificial (i.e. palm sugar, date sugar, stevia in the raw, or Splenda). I would use 3/4 if the nut butter is unsalted, 1 cup if it's salted.
- 1 egg, beaten
- 1/2 tsp baking powder
- 1/4 cup (or more) jam (see description for suggestions)
- 1/4 cup spinach puree (optional; make this by defrosting frozen spinach in the microwave, squeezing out excess water, and puree in the blender)
- 1-2 oz (weight) nuts, roughly chopped (I used peanuts with peanut butter, almonds with almond butter)
- Preheat oven to 325 F
- In an electric mixer, thoroughly combine the nut butter with granular sweetener and baking powder. Beat in the egg.
- Grease a standard loaf pan. Pack half of the nut butter dough into the bottom. The easiest way to do this is mound it in the middle, cover it with plastic wrap, and use your hands to evenly flatten it along the bottom.
- If using spinach puree, combine it with the jam. Spread the jam over the nut butter dough in the loaf pan. You may use more than the 1/4 cup jam if it looks like it needs more to cover adequately.
- Use the tines of a fork to rake the remaining dough into crumbles. Sprinkle it over the jam, then sprinkle chopped nuts over that.
- Bake for 30 minutes. Let cool thoroughly before serving.