Sunbutter and Jelly Bars (AIP Modified, Paleo)

Sunbutter and Jelly Bars are a chewy, gooey twist on a classic flavor combination — creamy sunflower seed butter swirled with sweet jam and baked into blondie-style cookie bars. If you’re looking for Sunbutter and Jelly Bars that are grain-free, gluten-free and made without refined sugar, this version delivers. They’re rich and slightly salty from the sunflower butter, with ribbons of jam baked right into the top. The result is nostalgic, yes — but also deeply satisfying and perfectly suited for AIP Modified and Paleo kitchens.

How Sunbutter and Jelly Bars fit AIP Modified and Paleo

Sunbutter and Jelly Bars are made for AIP Modified and Paleo. Both protocols allow seeds, so Sunbutter — or sunflower seed butter — is a go, as long as it’s the No Sugar Added variety. And since we’re using seeds, the best egg replacement for this recipe is made from flax. Then, tigernut flour makes it gluten- and grain-free, and coconut sugar replaces any refined sugar. I’m using an all-natural jelly that’s free of preservatives, gums and only uses natural sweeteners. Or, you can make your own preserves to swirl over the top.

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A simple flax egg gives these Sunbutter and Jelly Bars the structure they need. Ground flaxseed and water thicken into a gel that binds the dough while keeping the bars tender and chewy. Just mix ground flaxseed with water, let it sit for 10 minutes to thicken.

Next, sift together the dry ingredients. The nutty flavor of gluten-free (and nut-free) tigernut flour fits right in with the Sunbutter. It does get clumpy, though, so sift it or whisk it along with the baking soda, cream of tartar and soda. Baking soda and cream of tartar together is essentially baking powder – but without the cornstarch. The cream of tartar will activate the baking soda and give all the leavening power this recipe needs.

We’re making the rest of this recipe on the stovetop. Melt palm shortening in a medium saucepan. Palm shortening can be a controversial ingredient. It’s best to look for certified organic and regenerative palm shortening if you choose to use it. It is one of the best butter alternatives for baking, and this recipe isn’t the same with coconut oil. If you’re following AIP Modified, you could use ghee instead of palm shortening, if you prefer it and can tolerate it.

Take the palm shortening off the heat, then stir in the coconut sugar until it’s fully moistened, followed by a cup of No Sugar Added Sunbutter. The warm palm shortening will melt the coconut sugar and the Sunbutter. Stir continuously until all the sugar is dissolved and it’s smooth and glossy. Then, whisk in the flax egg. You’ll notice right away that the flax thickens the mixture, just like an egg would.

Fold in the dry ingredients. It will take a few minutes to completely incorporate the tigernut flour. Work it well, until it firms into a dense batter.

Press the batter into a prepared 9×13 pan.  

Warm the remaining Sunbutter in the microwave for a few seconds, just long enough to make it easy to stir in the honey. Since we’re using No Sugar Added Sunbutter, the honey will take the edge off the slightly bitter unsweetened Sunbutter.

Then, drop dollops over the top of the batter along with dollops of your favorite all-natural jam or jelly. Drag a wooden skewer or butter knife through to make swirls that spread over the entire top.

Bake for around 40 minutes until the outside edges are golden brown and the center is just set.  

There’s something undeniably comforting about pulling this pan of Sunbutter and Jelly Bars from the oven. There’s golden edges, a gooey center, the pretty swirls of glistening jam on top. They’ve got that soft, chewy bite followed by the satisfaction of sweet and salty. Maybe that’s why I love these bars most: they feel like a grown-up version of an old favorite, made for your anti-inflammatory kitchen.  

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Sunbutter and Jelly Bars (AIP Modified, Paleo)

5 from 1 vote

Chewy Sunbutter and Jelly Bars made with sunflower seed butter, tigernut flour and coconut sugar. Grain-free, gluten-free, egg-free and refined sugar-free.

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Total Time:1 hour hr

Servings: 12 bars

Author: Christina Marche

Ingredients

• 2 tbsp ground flaxseed
• ¼ cup water, plus one tbsp
• 2½ cups tigernut flour (240g), sifted
• 1 tsp baking soda
• ¼ tsp cream of tartar
• 1 tsp Kosher salt
• 1 cup palm shortening (195g)
• 2 cups coconut sugar (golden or blonde), (320g)
• 1½ cup No Sugar Added Sunbutter, divided
• 2 tbsp honey
• ½ cup all-natural jelly

Instructions

• Heat the oven to 350° and line a 9×13-inch pan with parchment.
• In a small bowl, stir together flaxseed and water to make a flax egg and let sit for 10 minutes.
• In a separate bowl, sift together tigernut flour, baking soda, cream of tartar, and salt.
• Melt the palm shortening in a large saucepan on the stovetop over low heat, about 2 minutes.
• Remove from heat and whisk in the coconut sugar and 1 cup of sunbutter until smooth.
• Whisk the flax egg into the sunbutter mixture, then fold in the dry ingredients until a firm batter forms.
• Warm the remaining sunbutter in the microwave for 15 seconds and stir in the honey.
• Spread the batter evenly in the prepared pan, then spoon dollops of the sunbutter-honey mixture and your favorite jelly over the top.
• Bake 35 to 40 minutes, until the edges are golden and the center is just set.
• Drag a butter knife or skewer through to create swirls.
• Cool completely before cutting into squares.

Notes

You can halve the recipe and bake in an 8×8 pan. Adjust the bake time to 30-35 minutes.

Course: Dessert

Cuisine: AIP Modified, Paleo