Vegan Gluten Free PB+J

by Heidi @ Food Doodles on

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I’ve been wanting to post this for a while.  A while being a week, I think.  Time seems to be flying by lately.  I think it’s because it’s spring and there’s so much to be done.  The yard needs keeping up, the house needs a good organizing and spring cleaning.  Seeds have been planted and need taking care of and soon the garden will need to be tilled and planted.  And that leads to a whole new realm of “too much to do”.  Doesn’t it always seem like time is going by faster when you need more of it?

Is it weird that I still always make time for the kitchen?  I kind of thought it was at first, but now I realize that’s what grounds me.  If I’m feeling overwhelmed I spend time in the kitchen making something and I feel a ton better.  Of course eating something yummy after helps sometimes too 😀  I obviously don’t watch our gluten intake but I’m always interested to see what you can make gluten free.  While this might not be like your typical bread, it’s pretty awesome.  Even if you eat gluten regularly this still is a nice change and still tastes good.  Just don’t expect it to taste exactly like bread.  It makes the perfect base for a pb+j.  Or a peanut butter and banana sandwich is great too.

 

 

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{ 16 comments… read them below or add one }

1 Ashley April 7, 2011 at

I wish I had some of this right now!!! I need my oven back. 🙂 Fabulous photos!

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2 Heidi @ Food Doodles April 7, 2011 at

Thank you!! I hope you have the use of an oven soon! I’ve been enjoying your house updates though 🙂

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3 Ari @ ThE DiVa DiSh April 7, 2011 at

PB and jelly are a match made in heaven! That looks delicious!

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4 infinebalance April 7, 2011 at

This looks awesome. Hoping I can find some time in the kitchen this weekend to try!

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5 Lauren (PB&G) April 7, 2011 at

I could really go for one of these for dinner tonight! It looks fantastic! Love the addition of the raisins and the coconut into the bake!

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6 Maryea @ Happy Healthy Mama April 7, 2011 at

I have all of these ingredients on hand, so I really need to try this. Although I gave up all nut butters for Lent, so maybe I should wait until after Easter. 🙂

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7 what katie's baking April 7, 2011 at

time is flying by for me, too!! and yet i still find myself in the kitchen, also.
i want this for breakfast in the morning, it looks delicious!!!! i don’t have chickpea or buckwheat flour 🙁
maybe regular flour or coconut flour would work?

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8 Heidi @ Food Doodles April 11, 2011 at

I’m really not sure if that would work :/ I’ll have to do some experimenting.

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9 forgottenbeast April 8, 2011 at

Hmm, this looks really interesting, and I’m always up for new ways to use chickpea flour. Going on my to-cook list!

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10 megi April 8, 2011 at

This looks great, especially the texture. I’ll be trying it today, will let you know how it turns out.

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11 Heidi @ Food Doodles April 10, 2011 at

Yes! Let me know 🙂 It is different than bread, but till good in it’s own way 🙂

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12 megi April 11, 2011 at

Heidi, it was great, easy to make and it has a really nice texture, my daughter loved it. Thank you for the recipe again!

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13 Heidi @ Food Doodles April 11, 2011 at

I’m so glad you enjoyed it!!

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14 michelle February 22, 2013 at

SO excited I found you. Gluten free breads containing rice, potato, sorghum et…always turn me off but these ingredients are flavourful and in my kitchen right now.

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15 Erin September 19, 2013 at

I really want to try this, but I’m nervous that there’s not really anything moist in the recipe except for the coconut oil. Is that enough to make it stick together?

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16 Heidi @ Food Doodles September 21, 2013 at

The coconut oil is not enough for it to hold together, there is a little bit of water included in the recipe 🙂

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