#makeitmondays: a summer day w. pb & j
We've been to the East Coast and back this summer. The trip was incredible. Inspiring. Relaxing.
Most importantly the 15 hour drive that we shared with our 12 and 7 year old niece and nephew reminded us about the incredible power of a good PB & J sandwich. Easy to pack, minimally messy and incredibly delicious it's the kind of snack that can appease even the pickiest of eaters.
That got us to thinking how sad it is that we, as adults, give up so many things that we loved as kids. Sleepovers. Ice cream sundaes. And PB & J sandwiches.
That's what inspired this week's #makeitmondays recipe -- PB & J Blondies. They turned out perfectly (they are GLUTEN FREE, too!) and brought us all the way back to picnics with our friends when we were 9.
PB & J BLONDIES ft. RASPBERRY <3s BAY + LIME
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup PCJ's Raspberry <3s Bay + Lime jam (or you can sub pure maple syrup)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
Preheat oven to 350 degrees and prepare a 8X8 inch pan.
Blend together all ingredients except for chocolate chips in your most trusted food processor until batter is smooth.
Fold in the chocolate chips (if you're using!).
Spread batter (it's going to be thick and oh so very hard not to just eat by the spoonful!) in prepared pan and then sprinkle chocolate chips on top.
Bake for 20 - 25 minutes or until a toothpick comes out clean.
Cool for 20 minutes, top with more jam and ENJOY!
PCJ Insider's Tip: Take your nut butter out of the fridge about an hour before making this dessert. It will be easier to measure and zip up in the food processor.