Having a little fun with the girls I made peanut butter and apple apple sandwiches. I used a pie pocket mold I got years ago at William Sonoma, they do still sell them, but you can use a cookie cutter or just cut the crust off to make square pie pockets. These sandwiches are a fun, healthy, warm twist on the classic pb&j for fall! Just don’t go to cut it or break it open, or your little one might get upset. I had to quick try to make another one. These also make a great breakfast!
Baked Peanut Butter Apple Sandwiches
Makes 1 sandwich
2 slices of bread (used Food For Life Sprouted Ezekiel Bread)
2 TBSP peanut butter (used Peanut Butter & Co Cinnamon Raisin Peanut Butter)
1/4-1/2 chopped apple (used a small Pink Lady)
Preheat oven to 350. Roll bread flat with a rolling pin and cut with apple cutter, pie pocket mold, or you can just cut the crust off to make it square. Spray bread with water using a spray bottle or just a using a brush lightly brush the edges of your bread. If using a pie pocked mold place bread into mold. Spoon peanut butter into the middle of one of the slices and apples into the other. Press the two slices together. Press pie pocket together to crimp edges or if not using a pie pocket mold use a fork and go around the egdes pressing them together. Spray cookie sheet with coconut oil, place sandwich on cookie sheet, spray top of sandwich with coconut oil. If not using cinnamon raisin peanut butter you can sprinkle cinnamon and coconut palm on the outside of the sandwich. Bake for 10 -15 minutes, check after 10 minutes. The sandwich should be starting to brown and toasty. You can cook them longer if you want really tender apples, depending on the type of apple some cook quicker. Just be sure not to burn the edges and cool after removing from the oven. Remove from the oven and let sit a couple of minutes so insides are not too hot. Enjoy!