Peanut Butter Jelly Bars
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Tip: If you have a histamine intolerance you can still make this recipe with just a few changes. Instead of peanut butter and crushed peanuts, use almond butter and crushed almonds and you got yourself an amazing and healthy, histaminefree snack!
INGREDIENTS
Method:
Preheat the oven to 180°C and line a square casserole dish with baking paper. Place all the ingredients for the base into a bowl and mix with a spoon. The consistency should stick together when you press it together. Pour the mixture into the dish and press it into the casserole dish. Bake for 5min. Cool off for a few minutes.
In the meantime, mix the jam with the berries. Pour the jam mixture on to the base and distribute equally. Drizzle the peanut butter and peanuts on top and bake for another 15min. Let it cool off completely and store in the fridge up to a week.