![crackers with peanut butter and jelly crackers with peanut butter and jelly](https://live.staticflickr.com/1487/24628146304_67f8641066_b.jpg)
Now here is what you need: your favorite crackers (rice to keep them gluten-free), your favorite nut butter, and your favorite jelly/jam. I promise these are going to make your taste buds so, so happy.
![crackers with peanut butter and jelly crackers with peanut butter and jelly](https://images-na.ssl-images-amazon.com/images/I/41nWM3ZzGCL.jpg)
But the majority of the time when we are whipping up a quick and delicious snack for ourselves or others, we are more than capable of dedicating three minutes of our time towards creating a much healthier version.Īnd, if I do say so myself… an honestly much more delicious version. Or, if I need some Doritos sandwich crackers because I just cannot shake the craving, I should probably just get it over with and have one or two. Now I don’t mean we should never grab them in a “I need a halfway decent snack and this is the only thing at the gas station” kind of moment.
Crackers with peanut butter and jelly cracker#
So I challenge you to ask yourself the very question that I posed to myself a couple of months back: Why are we eating these overly processed sandwich cracker packets? They aren’t that delicious, right? While all of the above sandwich cracker combinations may be delicious in their own right, they are not exactly the epitome of a “healthy snack.” No matter how “nutritious” and delicious they claim to be, they almost all contain preservatives, artificial coloring, and additional additives that simply are not necessary. Maybe I can convince my Dad to make a change with this post… In fact, I still find peanut butter sandwich crackers in my parents’ cupboards whenever I go back home. We’re talking cheese and peanut butter crackers, peanut butter and wheat crackers, peanut butter and jelly crackers, and if we were lucky, Doritos Nacho Cheese sandwich crackers. I don’t know about your family, but mine always had a stockpile of sandwich crackers in our cupboards. This picture looks a lot like my childhood, only healthier… and probably a lot prettier. The sweet and salty combination just got a whole lot healthier and even more delicious!
![crackers with peanut butter and jelly crackers with peanut butter and jelly](http://2.bp.blogspot.com/-JC9QaEXClLM/VdS6wTpgSlI/AAAAAAAAG_E/US5Psd6SSx8/s1600/peanut-butter-jelly-crackers.jpg)
I’ll have to try these cookies again.Vegan and gluten-free three-ingredient Homemade Peanut Butter and Jelly Sandwich Crackers that come together in three minutes flat. Not the original intention but really, what a springboard! It’s in the freezer now, for a quick chill, and then I’ll transfer it to the fridge before serving.Īnd there you have it, peanut butter cookie cheesecake! Lol. I topped that with pieces of cookie dough I had saved for my partner. I poured that on the chilled cookie/peanut butter crust, and then I swirled in more peanut butter, and used the reserved graham crackers intended to top these cookies to have an aesthetic dusting along the rim of the tart. I drained the cashews and blended them with a 6 oz container of plain unsweetened coconut yogurt, 1/4 cup coconut oil, 1/4 cup maple syrup, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a dash of salt until creamy. I popped that in the freezer while I boiled 1 cup of cashews (ain’t got time to soak, haha). I baked that for about 3 minutes, pulled it out of the oven, and spread a thin layer of peanut butter on top of that. That being said, the flavor was awesome, sooo I took my crumbly mess of cookies and pressed them into a tart pan. I couldn’t even pick one up off the parchment paper without it falling apart! They were wafer thin and exceedingly crumbly.
![crackers with peanut butter and jelly crackers with peanut butter and jelly](https://bakingthegoods.com/wp-content/uploads/2018/03/Saltine-Peanut-Butter-Cookies-29.jpg)
I baked these as directed but they *completely* spread out on the cookie sheet. Instead of measuring the flour with a cup, I actually weighed it and put in 60 g, which should be equivalent to 1/2 cup. I followed the recipe exactly, using coconut oil, not vegan butter. I have no idea where I went wrong but these didn’t turn out for me.