Thursday, November 4, 2010

PB & J Biscuits



This is a brand new recipe I created last week.  I was inspired to find some fun new ways to dish up PB & J, a classic kid friendly food.  It took me a few tries to get it right...the first batch was a bit dry and crumbly.  After a little tweaking here and there I am positive I’ve got it just right!  Bebe B and I gobbled these up with a nice glass of almond milk....ahh so yummy and comforting all at once.  


PB & J Biscuits - 12 Months+
Ingredients:
1 cup oat flour (plus extra for dusting)
1/2 cup whole wheat flour
1 teaspoon organic sugar
1 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
3 1/2 tablespoons cold butter, cut into small chunks
1/2 cup milk
1 tsp apple cider vinegar
1-2 tbsp almond milk
2 tbsp natural peanut butter (any nut butter will do)
4 or 5 strawberries (hulled and chopped)
pinch cinnamon

Preheat the oven to 425°F. Sift flour, sugar, baking powder, baking soda and salt into a medium bowl. If using a sifter you may need to push organic sugar through as it is a bit courser.  Next add the butter and use your fingers (if you have a pastry cutter you can use that too) to work butter into the flour until you have a course meal, with pieces no larger then pea size.  Add the vinegar to the milk and allow it to sit for a couple minutes, to make buttermilk.  Stir in the buttermilk just until mixed.



Knead dough briefly on a lightly floured surface, just until it holds together. Coat a rolling pin with flour and roll out the dough to about 1/4 inch thick. Cut little biscuits out with any cookie cutters you like.  We are on a car kick lately and have been using our car cookie cutter for everything.  Each biscuit will need two identical cut-outs. Place one biscuit layer on un-greased baking sheet.  In the middle add about a tsp of peanut butter and a tsp of chopped strawberries, then top with another biscuit layer.  Pinch the edges together with your fingers to help the biscuits stay together. Brush the tops of biscuits with almond milk and a touch of cinnamon.  Bake about 9-10 minutes.  This recipe makes about 7-8 biscuits depending on the size of cookie cutter. Biscuits can be stored in an airtight container in fridge for 3 days or freezer for 3 months.  This recipe is vegetarian.  It could be vegan by substituting a non-hydrogenated vegetable spread for butter.  This recipe can be gluten free by substituting gluten free flour.

After I took pictures of these I started to think about “Uncrustables” a processed frozen version of a PB & J.  I can see the appeal to parents...it’s easy and your kids will eat it but...Here is the list of ingredients.  Hmm, I think I’ll stick with my version and keep them in the freezer for easy access!

BREAD: ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, UNBLEACHED WHOLE WHEAT FLOUR,  HIGH FRUCTOSE CORN SYRUP, YEAST, PARTIALLY HYDROGENATED SOYBEAN OIL AND/OR SOYBEAN OIL, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, DOUGH CONDITIONERS (MAY CONTAIN ONE OR MORE OF: DIACETYL TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES (DATEM), MONO AND DIGLYCERIDES, ETHOXYLATED MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM PEROXIDE, ASCORBIC ACID, AZODICARBONAMIDE, L-CYSTEINE), YEAST NUTRIENTS (MAY CONTAIN ONE OR MORE OF: MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, AMMONIUM SULFATE), CALCIUM PROPIONATE (MAINTAIN FRESHNESS), CORNSTARCH, ENZYMES (WITH WHEAT).  PEANUT BUTTER: PEANUTS, DEXTROSE, SUGAR, CONTAINS 2% OR LESS OF: PARTIALLY AND FULLY HYDROGENATED VEGETABLE OILS (SOYBEAN AND/OR COTTONSEED AND/OR RAPESEED), SALT, MOLASSES, MONO AND DIGLYCERIDES (PALM AND/OR SOYBEAN OILS).  GRAPE JELLY: GRAPE JUICE, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, CONTAINS 2% OR LESS OF:  PECTIN, CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE), SODIUM CITRATE.

No comments:

Post a Comment