thanks to Little Northern Bakehouse for sponsoring this post!
@littlenorthernbakehouse has amazing gluten free, allergy-friendly, plant-based, non-GMO bread that everyone can enjoy!!
i’ve worked with this brand a few times but i was a customer long before that too! i love how they don’t sacrifice taste, texture, or SIZE to make delicious gluten free bread
this is one of the only gluten free breads ive tried that is actually big enough and good enough to make great, satisfying, and healthy meals and snacks from!
buy your own here! https://bit.ly/3smGscS
THE RECIPE:
yields 1-2 servings
prep time: 10 min
cook time: 5 min
total time (including cooling): 15 min
ingredients
for the pb and j-
2-4 slices bread (I used Little Northern Bakehouse wide slice whole grain bread, link above and on my link tree)
1-2 tbsp peanut butter
1-2 tbsp jam/jelly of choice
for what you soak the bread in-
3 tbsp non dairy milk
1/8 tsp baking powder
a sprinkle of salt
1 tbsp maple syrup
a dash of vanilla
1/2 tsp cinnamon
1-2 tbsp vegan butter or coconut oil (to grease pan)
(can top with maple syrup, more jam/pb, or anything you’d like!)
instructions
1. Make a pb and j out of the bread, peanut butter, and jelly and set aside
2. In a shallow plate or bowl mix together the non dairy milk, baking powder, salt, maple syrup, vanilla, and cinnamon. Place the pb and j in the mixture and soak completely on both sides
3. Put a pan on medium-low heat and grease it with the vegan butter/coconut oil. Let it heat up for a minute, then place the pb and j in the pan and cook on each side for 2-3 minutes or until golden brown
4. Top with more pb/jam or maple syrup and enjoy!