Pocket Treats are what I call the ones that I take out with me on long walks with the lads. I can’t stand the feel of crumbs in my pockets, and I’m just not the type of gal who takes the time to put a couple of goodies into a ziploc bag before I herd the excited pups out the door. It’s grab and go – so it’s very important to have a stash of crumb free goodness ready!
As for the Elvis part, well, The King was known for his love of fried peanut butter and banana sandwiches. And the stars of these pocket treats are peanut butter and banana, so there you have it.
Elvis Pocket Treats
1/2 cup to a cup of peanut butter
1 cup of water or chicken stock
4 cups of flour, preferably rye but you can use whole wheat flour
TSP baking powder
Mush the banana in a large mixing bowl, then add the peanut butter and cup of liquid. Mix well. Then add the baking powder, and gradually add the flour in, mixing until combined. Bananas come in different shapes and sizes, so if your dough is still a bit wet, add flour until your fingers don’t stick to it. Knead it until you have a somewhat smooth ball. Roll in parchment or plastic wrap and let it cool in the fridge for a half hour or so.
Preheat oven to 350 degrees.
Roll it out on a lightly floured surface until you reach desired thickness. About 1/8th of an inch to a 1/4 inch. Then, using a butter knife, cut them into squares or whatever shape your little heart desires. (I put the rolled out dough back onto the parchment to do this so I don’t scrape the counter – and then place the parchment on a baking tray). Bake in the oven for 20 minutes and let cool before serving. Store in the fridge for 3-5 days, freeze some for longer storage.
TIP: If you want them to be crunchier – let them cool down, separate the squares, and put back into the oven at 250 degrees for about 45 minutes.
P.S. I’m pretty sure Elvis would have approved of my blue suede shoes.