Vegan Gluten Free PB+J

by Heidi @ Food Doodles on

Vegan Gluten Free PB+J

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?

Vegan Gluten Free PB+J

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.

Vegan Gluten Free PB+J

Cinnamon Coconut Raisin Bake
Ingredients
  • 3/4 cup chickpea flour
  • 1/2 cup raw buckwheat flour ground from raw buckwheat groats, not Kasha
  • 1/4 teaspoon salt
  • 2 tablespoons sucanat or pure cane sugar
  • 1 cup water
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons unrefined coconut oil melted
  • 1/3 cup raisins
  • 1/4 cup unsweetened shredded coconut
Instructions
  1. Preheat oven to 375 degrees.  In a bowl, combine all ingredients and stir well until fully combined.  A large whisk works really well.  Grease a 9x9 square pan [or 8-9” round pan].  If using the sq. pan bake for 35 minutes.  I used an 8x8 pan as that was all I had, so I just added a couple minutes to the bake time.  Once it's cool remove it from the pan. I cut it into quarters and then sliced my piece in half through the middle and spread my favorite peanut butter and jam on either side.  Leftovers were good for at least another day but then started to dry out a little, so be warned.  I don't see why you couldn't freeze it though if you can't eat that much right away.
Recipe Notes

Recipe (slightly) adapted from The Edible Perspective

Vegan Gluten Free PB+JVegan Gluten Free PB+JVegan Gluten Free PB+J

Leave a Comment

{ 16 comments… read them below or add one }

1 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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2 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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3 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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4 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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5 Heidi @ Food Doodles April 11, 2011 at

I’m so glad you enjoyed it!!

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6 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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7 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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8 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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9 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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10 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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11 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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12 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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13 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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14 Ari @ ThE DiVa DiSh April 7, 2011 at

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

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15 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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16 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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