Peanut Butter Loaf Slices

 

1 cup peanut butter

3 cups tomato juice

1/3 cup flour

1/2 cup cornstarch

1 tablespoon cornmeal

2 teaspoons salt

2 tablespoons dry minced onion

dash of cayenne pepper

3 heaping tablespoons nutritional yeast

 

Combine all ingredients in blender, making 2 blendings to enable all ingredients to mix well.  Spoon into sprayed loaf pan or 2 small loaf pans or round tin cans.

Cover top tightly with foil.

Place in larger baking pan with 1 inch of water.  Bake at 250 degrees for 2 1/2 hours.

The loaf thickens as it cools and slices beautifully when chilled.  Will keep in refrigerator several days and is delicious as a sandwich filling.