A perfectly messy, healthier take on the PB&J. I mean come on, you really can’t have a proper nut butter and jelly sandwich without having the jam ooze from the sides. If anyone has any solutions, I’m all ears! Anyways, you just need to stop what you’re doing and make this because nothing beats nut butter + banana + strawberry jam.
I’ve made blueberry chia jam before and I gladly did it again this time subbing in strawberries and date syrup for a little natural sweetness. The date syrup I get is literally just made from dates! That’s it, one ingredient is all you need.
Mix all these together, let it sit in the fridge, and you’ll have a nice batch of raw jam. That’s the magic of chia seeds, they’ll thicken up the mixture the longer you let them sit in the fridge. That way you’ll get that amazing jam-like consistency.
Most store bought jam has fruit concentrate rather than whole fruit in it and usually has loads of added sugar and preservatives. I brought it back to the basics with this strawberry jam to make the whole recipe refined sugar-free. And of course vegan & gluten-free as always!
My childhood inspired me to make this. Funnily enough, growing up I was always super picky and absolutely hated when my food touched. I’m pretty sure this was normal for a lot of kids right? I still feel bad for my parents though who literally had to feed me from those plates that have dividers for each portion. Anyways, a PB&J was literally the first sandwich I ever ate that had different types of foods “touching”. And I instantly fell in love.
Now I prefer my food mixed up, definitely touching, and most of the times messy. It tastes better that way in my opinion. So yes, I was over generous with slathering on the almond butter and jam. I highly recommend you do so too.
So here you have it, an oxymoron: messy sandwich perfection. All you have to do is layer the 3-ingredient chia seed jam with almond butter and banana on some toast. Then nom away to your heart’s content!
- 2 cups fresh strawberries
- 2 tbsp chia seeds
- 1 tbsp date syrup
- raw almond butter
- 1/2 banana, sliced
- 2 slices of gluten-free toast
- Place all ingredients in a high-speed blender or food processor and process until combined.
- Transfer to a jar and place in the fridge for 10-15 minutes to let it thicken.
- Take 2 pieces of toast and layer them with almond butter, banana, and the strawberry chia jam.