High Protein PB and J Blondies | Vegan and Paleo

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Remember the Edible Cookie Dough Balls that are heavy on protein? These High Protein PB and J Blondies are the next experiment in finding better protein snack sources and they are a keeper!

With over a cup of peanut butter, 2 scoops of collagen and almond flour each serving has over 13 grams of protein so they are great for snacks or even could pinch hit for breakfast in place of a bar. (Baseball mom…)

If you want them to be fully paleo, you will want to make a batch of my quick paleo jam or find one that is sweetened only with honey or maple syrup at your local farmers market and look for the Organic Valencia peanut butter at Costco. It is tasty, very smooth and is better for you than regular peanut butter.

If you cannot have peanut butter or are making these for school, feel free to sub in cashew butter or almond butter or even tahini for a nut-free version. Just do not use sunflower butter as they will turn a very strange conglomeration of green and red due to the chlorophyll in the sunflower seeds.

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High Protein PB&J Blondies

Feel free to use 2 eggs for the flax eggs.

To keep these on hand for snacks: Cut when they are completely cool, wrap each bar  in parchment paper and freeze. They can be a little gooey but freezing will firm them up completely so they will be perfect when thawed.

2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp water)

¾ cup almond flour

¼ cup collagen protein (about 2 scoops)

2 tbsp coconut flour

½ tsp baking soda

¼ tsp fine sea salt

1 ¼ cup peanut butter

½ c maple syrup

½ cup jam

  1. Preheat oven to 350 degrees. Line an 8” square pan with parchment paper. (I used a Pyrex 11 cup glass dish which is about 6.5x 8.25 and it worked great, too.)

  2. If using flax eggs, mix flax seeds and water in small bowl. Set aside.

  3. In a large bowl, mix together almond flour, collagen, coconut flour, baking soda and sea salt.

  4. Add peanut butter, syrup and flax eggs. Mix well

  5. Spread three quarters of the dough evenly over the bottom of the parchment lined pan.

  6. Spread with jam (use more if you need to for an even ¼” layer across)

  7. Dot the top with the remaining dough.

  8. Bake for 30 minutes.

  9. Let cool completely then cut into 9 bars.