Sweet breads with blueberry chia jam

Total time: 30m
Preparation Time: 30m

For 10 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 276 Kcal, 7g Protein, 30g Carbohydrates, 13g Fat


  • Almond and pecan butter (for approx. 10 slices of bread)
  • 90 g almonds, toasted
  • 1 tbsp coconut palm sugar
  • 0.5 tsp Himalayan salt
  • 90 g pecan nuts, toasted
  • Blueberry chia jam (for 10 slices of bread)
  • 200 g blueberries (or blueberries), fresh or frozen
  • 2 tsp water
  • 50 g coconut palm sugar
  • 0.5 tsp vanilla paste
  • 2 tbsp chia seeds
  • Bread and toppings
  • 10 slices rye bread or wholegrain bread
  • 10 g almonds, toasted, coarsely chopped
  • 10 g pecan nuts, toasted, coarsely chopped
  • 100 g blueberries (oder Blaubeeren)

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  • Almond and pecan butter (for approx. 10 slices of bread)

    Puree all of the ingredients in a blender for approx. 5 mins. until a creamy consistency is achieved. Keep in a jar until ready to use.
  • Blueberry chia jam (for 10 slices of bread)

    Bring all of the ingredients to the boil in a pan. Reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally. Mash the berries with a fork, transfer the jam to a jar, leave to cool and set.
  • Bread and toppings

    Toast the bread, spread with the nut butter and then with the blueberry chia jam. Decorate with the chopped nuts and blueberries.
  • Shelf life:

    The nut butter will keep in a sealed jar for several months. Store at room temperature.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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