Peanut Butter Strawberry Slice

Jacqueline Alwill

Brown Paper Nutrition

I’d planned for it to be something else, but I think I went into a PB food coma and it became slice instead 🤪😋Popped a banana in there as part of the sweetener because it looked brown and I was low on coconut sugar but you can swap it and up the coco sugar or maple if you like. I like the banana effect – more fibre and potassium too that way. @picspeanutbutter sent me a mega jar the other day #waytomyheart and I’m still deciding whether I share it or hide it at the back of the cupboard for my pregnant lady cravings?????? What would you do???? 🤭

Oh – ya ready for the recipe?

Here tis…👋

PB STRAWBERRY SLICE
Serves 15
Gluten free : Dairy Free : Vegetarian
1/2 cup peanut butter – I used @picspeanutbutter
1/3 cup extra virgin olive oil – used @cobramestate
1/4 cup coconut sugar
2 eggs
1 ripe banana
1 tablespoon vanilla extract
1/2 cup almond meal
1/2 cup arrowroot flour
1 teaspoon bicarb
pinch sea salt
150g frozen or fresh strawberries, sliced
Extra crushed peanuts for the top – optional

Heat oven to 170C and line a rectangular baking tin (about 15x25cm) with greaseproof paper. In a large bowl whisk together peanut butter, extra virgin olive oil, coconut sugar, eggs and mash in the banana and whisk again until creamy. Add almond meal, arrowroot, bicarb and sea salt and mix. Pour into tin, spread strawberries evenly around the batter and then pop into the oven to cook for about 45-55 minutes. Give it a test with a skewer. Let it cool completely then slice and serve. Sprinkle some extra peanuts over the top if you like. Best stored in the fridge rather than bench top – enjoy friends!