Recipes Sweets

PB&J Graham Cracker Sandwiches

What was your go to food when you were younger? Like the meal your parents packed you to take to school? My favorite meals were when my mom made us warm foods like pastas or soup and she would pack it in our favorite thermos. I felt like such a queen eating out of my thermos when I saw other people just eating sandwiches. Then, one day, I got a sandwich and it was the best thing that’s ever happened to me. Ok, that may be a sight exaggeration, but I loved that sandwich. I never ate peanut butter because it just did not agree with my body, but those jelly sandwiches were like a dessert disguised as lunch you know? These days I’m all about the almond butter which is what inspired me to make these “sandwiches.” They are packed full of literally all my favorite things so I hope you love it as much as I do. Happy baking and even happier snacking 🙂

Ingredients:

For the Filling:

  • Jelly or Jam (check out my recipe here)
  • Almond butter or peanut butter
  • 1 cup melted chocolate chips

For the Cracker:

  • 2 cups almond flour
  • 1 egg
  • 2 tbs applesauce
  • 1 tsp cinnamon
  • sprinkle of coconut sugar (to top)

Recipe:

  1. Combine all ingredients except the sugar into a bowl and mix well. You’ll want to start out with a fork, but then switch to using your hands. You should be able to form a ball of dough, perfect to roll out
  2. Once the dough is formed, place the ball onto a non stick surface like a floured counter or parchment paper. Place another sheet of parchment paper on top of the dough and use a rolling pin to roll out the dough into the desired thickness. The thickness is totally up to you, I tried to go as thin as I was comfortable with without the dough ripping
  3. Use a sharp knife to cut lines horizontally and vertically into the dough to create little squares. Again, the size of the squares or rectangles is up to you. I went with a little smaller so I can eat them as a snack
  4. Carefully separate the squares and place them onto a nonstick baking sheet. They don’t spread so it’s OK if they are close together. Optional: top the uncooked crackers with coconut sugar. Just sprinkle a little on top and gently press onto the crackers to ensure the coconut sugar sticks
  5. Bake the crackers at 350 degrees until the edges become golden brown. They do not need long in the oven, no more than 10 minutes tops. Once they have become golden brown, take the tray out and let them cool completely
  6. Make pairs of crackers and fill each one with about 1/2 tbs of your jam of choice and then 1/2 tbs of your nut butter of choice! I love almond butter of course
  7. Make each sandwich and then dip each one in chocolate. This will keep the filling from coming out the sides when you eat it and it adds the amazing chocolate element that every dessert needs. Sprinkle a little sea salt and let them chill in the fridge for a few hours
  8. ENJOY

 

4 comments

  1. These are mistakenly labeled vegan. I’m not actually vegan but I can’t eat eggs or dairy so I look for vegan baking recipes all the time. Your main picture/description states these are vegan, but the recipe calls for egg and doesn’t mention any substitutes for it. Just wanted to let you know so you can correct either the description or the ingredients!

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