Angela really hit it out of the park with this recipe. I saw it on her blog a few weeks ago, and this recipe has been floating around the blogosphere for a bit. It’s such a crummy day outside, and all I wanted to do was bake, so I knew it was the perfect time to try Vegan PB and Jam Glo Bites! I had to make a few changes, based on what I had, so this is what I did:
- 1/4 cup Smart Balance Light (yeah Brandeis!)
- 1/4 cup brown sugar
- 1 cup whole wheat flour
- 1/4 cup flax
- 1 tsp. cinnamon
- ½ tsp. baking powder
- 1 tsp. vanilla
- ¼ cup Whole Wheat Pastry Flour
- ¼ cup raw sugar
- ½ cup PB
- ½ cup rice milk
- Organic Superfruit from Trader Joe’s
- Carob chips
(COPIED FROM ANGELA): Mix crust together with a hand blender in a medium sized bowl. Place approx 1 tsp of crust dough into pre-greased mini muffin tin (or use 1 T of crust in a regular muffin tin). Press down to create a mini crust making sure the crust comes up on the sides a bit. Add filling, filling the tin about half only, and top with jam and chocolate or carob chips (I did one little tray with jam, one with carob chips). Bake at 350F for 15 minutes. Makes 24 mini cups.
These were so delicious, the perfect amount of peanut butter! The perfect little mid day snack, I’ll probably polish them all off tonight! If you haven’t tried these yet, what are you waiting for?
BTW…Angela is running a 1/2 marathon tomorrow. Wish her luck!