Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Almond and pecan butter (for approx. 10 slices of bread)
Blueberry chia jam (for 10 slices of bread)
Bread and toppings
How it's done
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. |
|---|---|
| Tip: | You can also make other types of nut butter. My favourites are almond and sesame, peanut and cashew, hazelnut and macadamia & Brazil nut and pecan. |
| Tip: | The jam can also be made with any type of berry such as raspberry or strawberry. |
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