Sweet breads with blueberry chia jam
Ingredients
- 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)
Total time: 30m
Preparation Time: 30m
Servings
For
10 piece
Author
Nadia Damaso - Eat better not less
Nutritional Information
Contains 276 Kcal, 7g Protein, 30g Carbohydrates, 13g Fat
Ingredients
- 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)
Instructions
-
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.
