Almond Butter and Jelly Stuffed Potato Noodle Bun

Almond Butter and Jelly Potato Noodle Bun

I’ve been up for the last hour trying to get WordPress to work. It’s being very finicky today. The only thing it will let me post is something in “Draft” mode. Well, I keep all of my “blooper posts” in “Draft” mode.

What’s a blooper post? It’s something that I’m most likely never going to post, because I didn’t think the pictures came out well enough.

Alas, this almond butter and jelly stuffed Inspiralized potato bun tastes like heaven, so, heck, even though the pictures look awkward, it’s “WordPress-isn’t-working-but-I-want-to-get-you-a-recipe” day.

Almond Butter and Jelly Potato Noodle Bun

I think that if I had used sweet potato noodles here (and you totally can), instead of regular white potato noodles, it would have photographed a little better.

My original idea was to make a “Paleo PB&J” but I wanted to use potato noodles. I Googled for probably about 45 minutes to find an answer on if potatoes are Paleo or not, and just became more confused.

To all my Paleo readers out there – are potatoes Paleo?

I’m confused because, if Paleo-ism is mainly based off of things you could forage off the land, wouldn’t potatoes be included?

Almond Butter and Jelly Potato Noodle Bun

Anyway, when you bite into this bun (whether you’re Paleo or not), you’re going to be brought back to your childhood days of lunchtime, when you’d open your lunch bag to see your mother’s perfectly square PB&J sandwich with the crusts gracefully cut off.

Me, I always liked the crusts – when I was about 10, I think my mom told me that “all the nutrients to grow tall” are in there. Well, I’m 5’8,” so, I guess she was right!

You make the potato noodle just like you would the sweet potato noodle bun, but I obviously used potato noodles and subbed in egg whites instead of the whole egg, so the noodles wouldn’t get yellowed. Plus, the binding proteins are in the whites.

Almond Butter and Jelly Potato Noodle Bun

The savoriness of the cooked potatoes with the sweetness in the crunchy almond butter and jelly gives this “sandwich” a thumbs-up.

I just wish the pictures were…. prettier. Happy “Draft Post” Day!

Here’s the video on making the Inspiralized Bun, in case you’ve never seen it:

What do you think of this almond butter & jelly?

Serves 1

Almond Butter and Jelly Stuffed Potato Noodle Bun

20 minPrep Time

10 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 330g white potato, peeled, Blade C
  • 2 small egg whites
  • 1.5 tbsp almond butter, divided
  • 1 tbsp strawberry preserves, divided (or favorite healthy jelly)
  • 1 tbsp olive oil

Instructions

  1. Place a large skillet over medium heat and coat with cooking spray. Toss in your potato noodles, season with salt and pepper and cook for about 10 minutes, or until lightly browned and no longer raw. Make sure to toss frequently so the noodles don't stick to the bottom or burn.
  2. Place the noodles into a mixing bowl and top with egg whites. Toss to combine to coat the noodles in egg.
  3. Take out a 6oz ramekin and place in the noodles 1/4 of the way high. Then, place 3/4 tbsp of almond butter and 1/2 tbsp of jelly in the center. Top with another 1/4 full layer of the noodles.
  4. Repeat in another 6oz ramekin.
  5. Over each ramekin, place down a piece of tinfoil and place a can of beans or similar item over the tinfoil, press down to compress the noodles, and refrigerate for 15 minutes.
  6. Once refrigerated, remove the tinfoil and cans. Over a medium skillet with 1/2 tbsp olive oil, flip over one of the ramekins and tap the bottom of the ramekin until the bun falls into the skillet.
  7. Cook for about 3 minutes or until the bottom sets and then flip over and cook for another 3 minutes. Press down with a spatula to compress the bun and keep cooking until the bun is fully cooked through and firm, another 3 minutes.
  8. Repeat for the other bun and enjoy.
http://inspiralized.com/almond-butter-and-jelly-stuffed-potato-noodle-bun/

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Comments

  1. Oh my this looks just too good to be true!!

  2. I’m not paleo at all, but I was just talking about the potato thing with my coworker. Apparently they fit the main criteria for the diet but it’s still recommended to limit them because the effect of the starches on your body is viewed to be similarly detrimental to eating grains. This sounds delicious – i love that bridge between sweet and savory and I think it would be easy to veganize!

  3. Looks…just…amazing. Potatoes can be paleo based on your version of paleo. Although usually if you label a recipe “paleo” and it has potatoes in it, you’ll get a bunch of crazies commenting on how potatoes aren’t paleo, so probably better that you didn’t label it paleo. A lot of people will agree that potatoes can be a great part of a paleo diet in moderation and especially if you’re an athlete. It’s just recommended that you limit them based on the carb content because most paleo people are also low carb.

  4. Holy crap!! This is the most incredible thing I’ve seen!!! And that melty filling!!!

  5. Diane Wimmer :

    I follow Wheat Belly……potatoes are heavily discouraged because they will spike blood sugar levels. Sweet potatoes are “limited”, but not as bad.

  6. Paleo gal here–generally, potatoes are not paleo for the reasons mentioned above this comment, they spike blood sugar heavily, don’t provide enough nutrients when comparing with the blood sugar spike, etc. I would think this would taste better with a sweet potato anyway! Yes, this looks awesome but with the starchy white potato, I wouldn’t label this as paleo. :)

  7. Paleo/smaleo, This looks fun to make. Very inventive. Your creations inspire me. And I’m pretty good on my own : )

  8. This is so brilliant! Love the almond butter and jelly filling.

  9. I think I should have eaten the crusts from the sandwiches; let’s not go into how tall (or short) I am! :-)

    This sounds very interesting… would have never thought to make a PBJ with potato buns. A definite try.

    Ria

    • As a type 1 diabetic, white potatoes spike the blood sugar as much as Jelly does. I eat these pbj sandwhiches from linda fiveson that are mostly fluffy egg whites and no wheat. There is no jelly in them but fresh fruit and almond butter. No spike!

  10. Isn’t it funny what moms tell kids to get them to eat? Mine told me crusts were for curly hair! Thins looks awesome!

  11. Well, the whole wordpress not working thing is weird, but I am still WAY happy you posted this!! I LOVE PB+J and this is such a fun new way to make it!

  12. As an ancient Greek philosopher once said, “all things in moderation”…maybe just half of one of these deluxe “buns” for Sunday brunch? Potatoes are not inherently bad…just too much of them could be problematic. But, in the long run…way better than frankenwheat! Unless, of course, the spuds have also been GMOed…what are the odds??!!

  13. paleo, shmaleo. Poor potatoes getting such a bad rap. That and carbs. I don’t get it. Did we not learn anything from the “fat free” 90s? It’s now the carb free 2K.

  14. and I forgot to say how awesome that pb&j looks. I haven’t tried spiralized buns yet but I’m going to!

  15. I love that you use grams for weights in your recipes… it’s is SO HARD to know what “1 potato” really is… plus this looks like total comfort food to me.. as for white potatoes being paleo? they are rare treats for me in my personal paleo.. including or excluding runs the gamut.. I love your blog!

  16. Ok…just a question? How about apples instead of potatoes?
    Or Peruvian Purple Potato?
    or Kohlrabi?
    Let us get creative!

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