Peanut-Butter and Jelly "Trayfake"

In mid-July, we did our gluten-free vegan version of Nadiya's "Peanut-Butter and Jelly Traybake", substituting pumpkin puree for eggs, a gluten-free flour blend, coconut milk for dairy milk, and we used coconut oil for the vegetable oil. We did use refined sugar, which I would change to coconut sugar when I make this again, since it was VERY sweet already with the strawberry jam. It's not that I didn't eat all the leftovers (YUM), but my already inflammatory system did not appreciate the extra flames of refined sugar. :)

So the first thing to do was to put the peanut butter and jelly in little bowls in the toaster oven to soften them up, which Kayden did, and then we needed to figure out how much 250 grams of flour was in cups. I accidentally asked Alexa how many cups 250 mg was, and received the hilarious answer of "0.00124 cups", and was very confused, until I realized my mistake and asked her how many cups 250 grams was. :):):)

Kayden and Phoenix both had fun measuring and putting in the dry ingredients while we waited for the peanut butter and jelly to soften. Besides gluten-free flour, there was baking powder, salt (we used Himalayan salt), and caster sugar (we pulsed our regular sugar 15 times in the spice grinder to make it into caster sugar). Phoenix helped me stir in the wet ingredients, which were the "eggs" (pumpkin puree), coconut oil, and coconut milk.

The mixture was very dense and not as light as Nadiya's, probably due to the pumpkin puree and almond flour. Next time I make this, I will probably try applesauce "eggs" and a lighter flour that is not nut-based so I can swirl in the peanut butter and jelly like she did so beautifully on her show. As it was, I stirred the peanut butter and jelly into the mix, and also added some jelly on the top into a heart-shaped cookie cutter as an attempt to be aesthetically pleasing. They kind of looked like blobs, but were passable as hearts. :) I completely forgot about dusting it with powdered sugar ("icing sugar") at the end, but that would have been very pretty, if not even more nauseatingly sweet, LOL!!!

Anyway, our sweet neighbor Karen let us use her oven, and Kayden made scrambled eggs while we waited for it to bake. We are truly thankful to Mrs. Katie Kimball and her wonderful virtual cooking classes for kids. Kayden's new-found independence in the kitchen is liberating for Mommy!!!:) Please visit her awesome website https://kidscookrealfood.com/ if you are wanting your kids (or any non-cooking adults in your household!) to learn kitchen basics. Kayden now has basic knife skills, measuring skills, following a recipe, and other skills which he is applying as we do our little project together! It's really fun. Phoenix will grow into these skills nicely, and we even have a "Kids Cook Real Food" cookbook and flashcards to remember all the skills we learned. :) I'm not getting a cent to plug her site, BTW, I've just really been blessed by her approach, as have thousands of other kids around the world. :)

ANYWAY, we finished our delicious adventure by tasting it, and all who tried it loved it! I highly recommend this recipe for families, and it was even delicious gluten-free and veganized. :) Here's a link to the YouTube video of our adventure: https://youtu.be/ftJVfjwn2tg

Enjoy!

XO,

Rebekah (AKA Hak-e-ber)