I was first introduced to a peanut butter and jelly sandwich on a work breakfast about 10 years ago, and since then that has been one of my favourite things. It was from a hole-in-the-wall cafe in a hidden laneway in Surry Hills, Sydney, and I’ve tried to capture that exact feeling in this peanut butter and jelly slice. The salty-creaminess of the peanut butter works perfectly with the strawberry jam and simply melts in your mouth. If you’re PB&J lover then you will know exactly what I’m talking about.
Preheat oven to 170°C. Line a 20x20cm square baking pan with baking paper. Set aside.
Place oat flour, coconut sugar, baking soda and salt in a food processor and pulse. Then add cashew nut butter, coconut oil and almond milk, process until just combined into a cookie dough.
Transfer half the cookie dough to the baking pan, press into the base of the pan.
Warm peanut butter in the microwave oven to a spreadable consistency and spread onto the flattened cookie dough. Then top with strawberry jam.
Carefully spread the remaining cookie dough on the jam layer, use a spatula if required.
Top with roasted salted peanuts and bake for 15 minutes or until the top turns slightly golden.
Place all the ingredients in a heavy based saucepan over medium-low heat.
Once the mixture starts bubbling, stir constantly while pressing down the strawberries with the back of the spoon for 5 minutes.
Remove from the stove and allow to cool and thicken.
8 servings
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