Description
Indulge in the rich, nutty flavor of butter pecan sandwiches, featuring buttery, toasted pecans nestled between soft, sweet bread at Tales Of A Kitchen.
Ingredients
Scale
- Wholegrain sourdough (we know how to make sourdoughs too!)
- 2 cups pecans + a 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
- Make the Jam: Blend blueberries and sweetener until chunky. Mix in chia seeds and set aside.
- Make Pecan Butter: Process pecans in a blender until creamy. Scoop out and set aside.
- Toast the Bread: Slice and lightly toast the bread.
- Assemble the Sandwich: Layer pecan butter, jam, and banana slices between the bread.
- Serve: Enjoy immediately for the best taste!
Notes
- You can store leftover pecan butter in an airtight jar at room temperature for up to 2 weeks.
- The jam can be kept in the fridge for 4-5 days in a covered jar.
- Experiment with different berries for varied flavors in the jam.
Nutrition
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg