Peanut Butter and Jelly Cracker Sandwich

Peanut Butter and Jelly Cracker Sandwich




“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”


Dare Foods is sponsoring a contest for the members of theRecipeRedux to spread the word about celiac disease awareness month. So I want to share some facts with you about this disease:

Prevalence of Celiac Disease in the United States

  • In average healthy people: 1 in 133
  • In people with related symptoms: 1 in 56
  • Celiac disease affects at least 3 million Americans.
  • The average length of time it takes for a symptomatic person to be diagnosed with celiac disease in the US is four years; this type of delay dramatically increases an individual’s risk of developing autoimmune disorders, neurological problems, osteoporosis and even cancer.
  • The number of people with celiac disease in the U.S. is roughly equal to the number of people living in the state of Nevada.
  • The incidence of autoimmune diseases in the general US population is 3.5%. In a 1999 study, Ventura, found that those diagnosed with celiac disease between 2-4 years of age had a 10.5% chance of developing an autoimmune disorder. Additional findings are outlined in the table below:

(The above facts come from The University of Chicago Celiac Disease Center)

Fortunately for those people who suffer from Celiac disease, which is caused by eating foods with gluten, there are now more gluten free products on the grocery shelves for them. Dare Foods has just put out a new line of gluten free crackers: Breton Gluten Free Herb and Garlic, and Breton Gluten Free Original with Flax, and they taste very good!

Up until a month ago I would have turned up my nose at gluten free (GF) bread and crackers. However, I recently learned that there is an important difference between GF bread and GF crackers. GF baking expert, Shauna James Ahern, explains on her blog GlutenFreeGirl, that baked goods which don’t require the development of gluten, like crackers, brownies, and quick breads, turn out very well as a GF product because “they don’t need the stretchy elastic qualities of gluten”, whereas loaf breads are more problematic because they require gluten development. This is why Benton gluten free crackers taste so good—they are naturally better without gluten. There are 2 flavors you can try: Breton Gluten Free Herb and Garlic, and Breton Gluten Free Original with Flax, and you’ll be pleased to know they are lower in sodium compared to other crackers.

Benton Crackers

The recipe I’m sharing is simple, but it like it, like it, yes I do! It’s a peanut butter and jelly cracker sandwich and I’m spreading the PB and jelly on the Gluten Free Original Cracker with Flax. This is a fun and healthy snack that your kids will also love! Peanut butter sandwiches are great, but the peanut butter and jelly cracker sandwich has an edge over the classic sandwich because you can dunk it in milk and it won’t get all soggy like bread sandwiches do, unless you keep it in the milk too long. You can make other variations of the cracker sandwich, too: peanut butter with apple, peanut butter and chocolate spread, peanut butter and banana, or peanut butter and tangerine. They are all fun, easy to make and delicious. Try them!

Peanut Butter and Jelly Cracker Sandwich

Total Time: 7 minutes

Peanut Butter and Jelly Cracker Sandwich


  • 1 box Benton Gluten Free Original with Flax
  • 1 jar peanut butter
  • jelly of your choice, strawberry, apricot, blueberry or other
  • 1 jar chocolate spread of your choice
  • banana
  • apple
  • tangerine


  1. Spread peanut butter on as many crackers you want to eat.
  2. Cover the peanut butter with the topping of your choice, and top with a second cracker or eat it as an open-face sandwich.

Peanut Butter and Jelly Cracker Sandwich


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Apricot Health Bars

Apricot Health

Apricot Health Bars


My sister has been asking me for a while now to post a recipe for a tasty snack bar. This week our Power Food blog group begins to examine the benefits of certain fruits that seem to be especially good for our bodies. Apricots are the on the list for three good reasons: they are high in beta-carotenoids, which are good for our eyes, skin, and hair; and they are also high in vitamin C which is important for healing our cuts and wounds, keeping our gums healthy, and preventing colds. Potassium allows the cells, tissues, and organs to function at their best, and it’s good for reducing blood pressure. Just 5 dried apricot halves have the potassium equal to ½ a banana, and dried apricots also have 3 times the amount of fiber than the fresh fruit.

While surfing the net I came across a business site called ApricotKing, and as you can imagine they specialize in selling apricots, and they have a number of interesting recipes that call for apricots. I have modified their recipe for the Apricot Health Bar, mainly to cut out the fat from the butter, to use whole wheat pastry flour instead of all-purpose flour, less oatmeal, and a little less fruit. The bars are light in added sugar and they are a kid approved, moist, sweet, healthy snack. My sister will be thrilled, and I hope my readers will be too!


Servings: 20 squares, or 12 bars               Prep Time: 12 minutes            Bake Time: 18 minutes



½ cup baby food apricot puree, or applesauce

¼ cup olive oil

¼ cup natural cane sugar, or palm sugar

1 egg

1 teaspoon vanilla extract

¾ cup rolled oats

¾ cup whole wheat pastry flour, or white whole wheat flour

¼ cup bran, or wheat germ

1 teaspoon cinnamon

¼ teaspoon salt

½ teaspoon baking powder

2/3 cup dried apricots, diced

½ cup chopped walnuts

1/3 cup shredded coconut



1. Pre-heat the oven to 350°. Lightly grease or spray an 11 x 7-inch pan with olive oil and then set it aside.

2. Place the egg in a medium bowl and beat it until it appears well blended. Add the apricot puree, olive oil, cane sugar, and vanilla; stir and then set the bowl aside.

3. Place the rolled oats, whole wheat pastry flour, wheat bran, cinnamon, and salt in medium-large bowl and stir well. When they are well blended, mix in the diced apricots, walnuts, coconut, and stir well again. Pour the liquid ingredients over the dry ingredients and fold it in just until the dry ingredients are moist. (Do not over stir or the bars may become rubbery.)

4. Use a spatula and pat the mixture evenly into the prepared pan. Bake for 18 minutes. When it is done let it cool for 5 to 10 minutes, and then cut them into squares.



Power Foods: 150 delicious recipes with the 38 healthiest ingredients


If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at) for details.



Check out what these other bloggers have cooked up! Alanna – Kitchen Parade Veggie Adventure – Alyce – More Time at the Table, Ansh – Spice Roots,  Casey –SweetSav  Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Minnie – The Lady 8 Home, Mireya – My Healthy Eating Habits

This recipe is also posted at Pennywise PlatterFull Plate Thursday, and Whole Foods Wednesday, and Slightly Indulgent Tuesday