Today is National Peanut Butter and Jelly Day! PB & J sandwiches have always been a favorite of children, and the average American consumes somewhere between 1,500 and 2,500 peanut butter and jelly sandwiches by the age of 18.
The first mention of peanut butter being eaten with bread was in May 1896 in a Good Housekeeping magazine article that “urged homemakers to use a meat grinder to make peanut butter and spread the result on bread.” A month later the magazine Table Talk published a peanut butter sandwich recipe. The first mention of peanut butter being paired with jelly in a sandwich was in 1901 in the Boston Cooking-School Magazine. By the late 1920s, the PB & J sandwich became less of a culinary treat as the price of peanut butter dropped. Peanut butter and jelly sandwiches became popular again during World War II as peanut butter, jelly and bread were part of the rations given to U.S. soldiers.
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J from Nut Butter Universe by Robin Robertson. But that’s not all: tortillas replace the bread to make delicious quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled.
- 2 (8-inch) flour tortillas
- 1/3 cup almond butter
- 1/3 cup peach jam
- Spread one side of each of the tortillas evenly with the almond butter and peach jam.
- Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
- To serve transfer the quesadillas to a cutting board and cut them into wedges.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.