This just had to be done. Nourishing, simple, wholesome snack. That also just happens to look gorgeous.
During my latest farmers market adventure, I got myself one of the best sourdoughs of late. Wholegrain rye. Oh my dear lord. Full bodied, perfect crust and such a perfectly dense centre. Cutting a mere slice of this bread makes my mouth water in anticipation. Why would anyone go for plain white flour breads when there’s these wholegrain beauties out there is beyond me.
Bread is not a staple in our house. Especially ‘store’ bought bread. Our meals are built around grains, pulses and beans of all sorts and bread is really not much needed. Also, there’s almost always raw crackers and raw breads just lying around and those make a perfect little side for salads or soups or some other meal that needs a filling crunch. That’s why when I do decide to buy bread, it has to be special and it has to be dressed for the occasion. After smearing a couple of slices with ripe avocado and tomatoes, drizzled with a bit of olive oil and cracked black pepper, this PBJ was next on my list. Most often I have my nut butter and banana combo on its own, without the bread, like so. That makes for a perfect post workout snack to replenish those exhausted hardworking cells. But this wholegrain rye PBJ was meant as a ‘naughty’ afternoon snack, something to keep me going until dinner o’clock.
The P in PBJ stands for pecan here. Pecan nut butter. Unsweetened, naked nut butter. Just raw pecans blended until creamy and thick and made into butter. One of the most delicious nut butters. Similar to walnuts, pecans are softer than other nuts, like almonds for example, and that makes them easier to turn into nut butter, even if you don’t have a powerful blender.
What makes this naughty sandwich worthy to be featured on my blog? It’s a healthy makeover of its classic counterpart:
- plain white sliced bread is replaced with wholegrain rye sourdough
- store bought sweetened peanut butter is replaced with homemade unsweetened pecan butter
- sugar loaded store bought jam is replaced with raw superfood jam
- and it’s topped with more goodness: whole pecans, pepitas and chia seeds and served with a ‘side salad’ of seasonal grapes
Go get making!
- 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
- 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!
- Be happy.