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Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves:  2 portions

890 kcal per portion

Ingredients

• 1 1/2 cups blanched almond flour
• 3 raw eggs
• 1/4 cup melted butter
• 1/4 tsp salt
• Warm water as needed if dry
• 2 Tbsp. creamy peanut butter
• 2 Tbsp mashed raspberries

Directions

• In a large bowl, combine the almond flour, raw eggs, melted butter, and a pinch of salt.
• If the mixture is dry, add warm water as needed until soft and smooth.
• Preheat the oven to 350°F.
• Coat a loaf pan with softened butter to prevent sticking.
• Pour mixture into the greased loaf pan.
• Bake for 25-30 minutes or until firm.
• Allow to cool before removing from loaf pan.
• Cut the loaf of bread into slices.
• Rinse off a handful of raspberries with water.
• Mash the raspberries in a small bowl using the back of a spoon, or puree using a miniature blender.
• To assemble the PB&J, spread the creamy peanut butter over one slice of bread.
• On the other slice of bread, spread the mashed raspberries.
• Press the two slices together forming a sandwich.
• Serve chilled.

Tips and tricks

• Bread loaf can be made in advance and stored in the refrigerator for 7-10 days or frozen for up to 2 months in an airtight plastic bag.

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