4 Ingredient Peanut Butter & Jam Slice {Raw, Vegan, Grain & Gluten Free}
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 1 hour soaking time
Cooking time: 0 minutes
- 2 cups buckwheat kernels/groats
- 250g/8.8ozs. peanut butter
- 150g/5ozs. dried cranberries
- 1/4 cup maple syrup (or to taste, depends on your peanut butter)
- fat pinch of salt (ok that's 5 ingredients...)
Step 1 - Soak the buckwheat kernels in water for an hour. They will expand and get slimy-don't worry this is totally normal. Place in a fine sieve and rinse under a running tap and try and dry these as best as possible. I placed them on three layers of paper towels to absorb the excess water.
Step 2 - Line a 26x17cm lamington tray. Mix the kernels with the peanut butter, cranberries, maple syrup and salt. Press into the lined tray and refrigerate until firm (I refrigerated them uncovered overnight). Cut into slices.