Tabatha Turner shows us how to make a healthy and super yummy version of Peanut Butter & Jelly.

Words by

Tabatha Turner

While in Australia we enjoy lashings of Vegemite and avocado on our toast, over in America the odd combination of peanut butter and jelly (jam) seems to be a crowd favourite- but perhaps not for the waistline. However, here at Fashion Journal we aren’t into food FOMO, so we have created an easy, entirely guilt-free alternative that is even better than the original smear!

In other news…still trying to find a healthy solution for that jar of FLUFFY…this could take a while.

1 ½ cups unsalted peanuts
1 pinch of sea salt (or Himalayan sea salt if you are going to be all fancy)
1 tablespoon coconut oil
- Place peanuts in a food processor and blend until they form a smooth, oily paste. Be patient, this will take up to 5-10 minutes depending on your food processor power until the peanuts have been blended to the extent that their oils are released.
- Once a paste is formed, add salt and coconut oil and blend until desired consistency.
- To make a crunchy peanut butter, add chopped peanuts after blending
- Place in refrigerator for 1 hour
JELLY (Raspberry Jam)
1 cup frozen raspberries (strawberries if preferred)
1 tablespoon honey (or rice-bran oil)
Juice of half a lemon
2 tablespoons Chia seeds
- In a small saucepan, place raspberries, honey or oil, and lemon over a low heat.
- Squash the raspberries with the back of a spoon until the desired consistency is formed
- Taste and add more honey or oil if a sweeter taste is preferred
- Remove from heat and add chia seeds. Stir well
- Place into refrigerator for 1 hour

Tabatha Turner

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