The best PBJ open sandwich + how to make pecan butter and basic raw jam

Healthy makeover of a PBJ sandwich. Where P stands for pecan and jam is made in mere minutes.

Author: talesofakitchen.com

Prep time: 10 mins

Total time: 10 mins

Ingredients

♦Wholegrain sourdough

♦2 cups pecans + few extra for topping

♦1 cup blueberries (or some other berries)

♦1 TBSP raw honey/maple syrup

♦2 TBSP chia seeds  + more to top

♦1 banana

♦Toppings: pecans, pepitas, chia seeds and anything other seeds you fancy

Instructions

✖Begin by making your raw jam. Simply add blueberries and sweetener to a blender or food processor and blitz for few seconds. Doesn’t need to be fine and smooth, chunky is perfect. 

✖Scoop into a bowl and mix in chia seeds. Set aside.

✖Clean your blender and wipe it dry with a paper towel.

✖To make pecan butter simply add your pecans to the blender and process until you get them into butter. Takes less time that regular nut butters as pecans are softer and creamier. Scoop out and set aside.

✖Slice your bread and slightly toast it (makes a world of difference!).

Slice your banana.

✖Now just layer it all up!

✖Enjoy and Be happy.

Notes

This recipe makes more pecan butter and more jam than needed for this recipe. Store the pecan butter in an airtight jar in a cool dry place at room temp and consume within 1-2 weeks. Store the jam in a covered jar in the fridge and consume within 4-5 days.