Nut Butter + Jam Banana Quesadilla

Forget your classic PB & J. Swap out sugar-laden jelly for one made with nutrient-dense chia seeds and coconut sugar. Instead of sugar-infused peanut butter, look for healthier alternatives like Nuttzo, made with seven organic nuts and seeds. Here, the heat from the pan perfectly melts the nut butter and jelly into a delicious drool-worthy meal, snack or even dessert. Everyone in the family will love this, especially your kids.

Nut Butter + Jam Banana Quesadilla

vegan, gluten-free From Eating Purely Cookbook 2 tbsp nut butter 1 gluten-free tortilla 1 banana 2 tbsp raspberry chia jam (see below) handful of Purely Elizabeth Original Ancient Grain Granola Spread almond butter on one tortilla. Cut banana into thin slices and place on one half of the tortilla. On the other half, spread jam and sprinkle granola. Fold tortilla in half. Heat a largesauté pan to medium heat. Place quesadilla on pan and brown on each side (about 4 minutes each).

Raspberry Chia Jam

vegan, gluten-free From Eating Purely Cookbook 2 1/2 lb raspberries 2 cups coconut sugar 1 lemon, juiced 3 tbsp chia seeds In a 4-quart pan over low-medium heat, combine raspberries, coconut sugar, lemon juice, and chia seeds. Bring to a boil and cook, stirring often, about 20 minutes. Reduce heat to low and simmer for 1 hour until all juices are released and thickened. Store in the fridge or canning jars. PEANUT BUTTA JELLY TIME.