Sunbutter and Jelly Bars (AIP Modified, Paleo)
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.
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 9x13-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 8x8 pan. Adjust the bake time to 30-35 minutes.