Peanut Butter and Jelly 'Sushi' Recipe
Daily Value: 46%
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||203µg||51%|
|Fatty acids, total monounsaturated||13g||0%|
|Fatty acids, total polyunsaturated||10g||0%|
Exclusive from The Daily Meal
My kids love to say they eat sushi, even if it is made with peanut butter. We incorporate peanut butter into my youngest daughter’s diet almost daily, per our doctor’s recommendation. She is severely allergic to tree nuts and has a slight allergy to peanuts. Because the peanut allergen levels are so low, her doctor suggested she eat peanuts daily so she doesn’t become more allergic to them. (Do not follow this advice without your doctor's recommendation.) Although we were nervous about this routine at first, the doctor was right: She’s never had a reaction to peanuts. Let’s just say it’s a good thing she likes peanut butter! Still, we have to get tricky to keep things fresh and new. Be sure to include a reusable fork.
- 1 sheet lavash bread
- 6 tablespoons all-natural peanut butter
- 4 tablespoons organic superfruit spread or other fruit spread
Lay the lavash bread out and spread the peanut butter evenly. Layer the superfruit spread on top of the peanut butter. Roll lengthwise and slice sushi style. This works best when the flatbread is at room temperature.
Adapted from "Cooking with Trader Joe's Cookbook: Easy Lunch Boxes" by Kelly Lester (Brown Bag Publishers, 2012)Servings: 2
Total time: 5 minutes
Special Designations: Vegetarian, Kid-friendly
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