For those of you that didn’t know, it just happens to be National Peanut Butter and Jelly Day. Yes, there is such a day. I think there is pretty much a day for every kind of food you could dream up….National Strawberry Ice Cream Day, National Popcorn Day, National Fig Newton Day…..the list goes on and on. I just so happened to come across the date for National PB&J Day when I was searching for a recipe.
I do think the combo of Peanut Butter and Jelly should be celebrated, though. There are not many other combos that are quite so fantastic; other than chocolate and PB, of course. In fact one report I read, said that the average American consumes 1,500 Peanut Butter and Jelly sandwiches by the age of 18….wowsers! Supposedly, the popularity of PB&Js soared after WWII because they had become a staple for the soldiers serving in the war.
I tried to keep it fairly healthy for PB&J day, but I also wanted to share a special treat with you. You guys know how much I love breakfast and who doesn’t love cake? Enter the kid-approved Healthy Peanut Butter and Jelly Breakfast Cake!
Healthy Peanut Butter and Jelly Breakfast Cake (serves 6-8)
3 tbsp coconut oil, softened
1/4 cup peanut butter, crunchy or creamy
1/4 cup brown sugar
2 tsp pure vanilla extract
1 cup whole wheat pastry flour (I would recommend either all-purpose or whole wheat pastry flour, not plain whole wheat.)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened vanilla almond milk (any milk product will work)
about 3-4 tbsp of your favorite jelly or jam (I used Trader Joe’s blueberry preserves…..the more jelly, the better.)
Preheat oven to 350 degrees F and spray an 8×8 or 9×9 baking pan with coconut oil spray or other natural cooking spray.
Cream oil and peanut butter in a mixer. Beat in sugar. Add egg and vanilla and continue to beat in. Stir in flour, baking powder and salt. Last, stir in milk until all ingredients are fully incorporated.
Pour and smooth batter into baking pan. Drop 3-4 tbsp of jelly on the batter; 1 tbsp on each side and 1 or 2 in the middle. Use a butter knife to create swirls in the jelly. Don’t worry it will look messy, but it comes out perfect!
Bake cake at 350 degrees F for 20-25 mins. Let the cake cool for about 10 mins before cutting into it.
adapted from How Sweet It Is
Something to think about….
What’s your favorite way to enjoy peanut butter and jelly?
What’s your favorite variety of jelly, jam or preserves? I’ve always loved red raspberry and have recently found fig.
Did you eat PB&Js in your lunch box as a kid?
See you back here tomorrow for the first “What I Ate Wednesday” of April!
Be sure and enter the Quest Protein Bar giveaway again today!!