"PB&J" Pockets & Muffins

I have no chill. No capability to just sit down and do nothing. For me, sitting around on the couch doing nothing isn't relaxing. It makes me feel like I'm being lazy and wasting my time. Instead, my relaxation is in the kitchen. I put on some music (pandora preferred) and get cooking.

One of my last "do nothing" days was in August near Kyle's birthday. I decided to honor his birthday by whipping something up inspired by his true love in life, Uncrustables. I swear, that man could eat thousands of them pre-paleo and still have room to spare. As you can imagine, three years paleo results in a severe Uncrustable detox. He no longer eats them and instead just stares longingly at them in the Costco freezer aisle every time we stroll through, knowing the gut bomb that would come if he indulged. Well, I say torture no more!

This recipe is fun because it's versatile. You can make it in pocket (uncrustable) form or in muffins. Whether you need an on-the-go breakfast, an afternoon pick me up or a lunch idea for kids, this will work for you! It's also easy to personalize with your favorite jam or jelly flavor and quantity. Don't just believe me though, find out for yourself. Really. Just do it.


"PB&J" Pockets & Muffins

Total Time: 30 mins
Servings: 6-8 pockets/10-12 muffins

Ingredients:
1 ¼ cup almond flour
½ cup each coconut flour & tapioca flour
¼ tsp salt
1 tsp baking soda
2 eggs, whisked
⅓ cup tahini
1 tsp apple cider vinegar
2 tbs raw honey
1 tbs maple syrup
¼ cup coconut oil, melted
¼ cup filtered water

Jam/Jelly free of refined sugar or Homemade for filling
Steps:
  1. Preheat oven to 350 degrees.
  2. For muffins, fill muffin tin with silicone or paper cups. For pockets, cover 2 baking sheets with parchment paper.
  3. In a large bowl, combine all dry ingredients.
  4. In a separate smaller bowl, combine all wet ingredients (except for jam) and mix.
  5. Slowly stir wet ingredients into dry and mix until combined.
  6. For muffins, fill each cup 1/3 of the way with batter, add 1-2 tbs of jam (or more to your liking) then top off remainder of cup with batter. Try to keep the jam towards the center of the muffin as best as you can. If it spreads, it is not a big deal.
  7. For pockets, spread 2-3 tbs of batter in a small circle (3-4" wide) on the baking sheet. Add in jam (amount to your liking) to center and spread, leaving a small edge around the jam. Carefully add another 2-3 tbs of batter spread out on top of the jam. Use the back of a spoon to gently spread, ensuring all jam is covered & batter is touching the batter on the bottom.
  8. Place in the oven and bake for 20 minutes. Remove & let cool completely.
  9. Store airtight in the fridge or freeze for later use.
  10. Enjoy as is (or with even more jam!) for breakfast, a snack or send to school with the kiddos!