20 mins for prep Breakfast, Snack Easy 2 x serving(s) $5 / serving

High Protein PB & J

Your nostalgic childhood snack is actually one of your best go to complete proteins! This has become a go for me before my afternoon session. Thank you Carson for bringing the sourdough!

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Ingredients

4 slices of sourdough

2 cups of raw peanuts

pinch of salt

1.5 cups frozen mixed berries

1 Tbsp Water

1 Tbsp Honey

2 tsp chia seeds

2 tsp grass fed butter

Method

1. Roast the peanuts: Spread 2 cups raw peanuts on a baking tray and roast at 350°F (175°C) for 12–14 minutes until golden and fragrant. Let cool slightly.\

2. Make the peanut butter: Add the roasted peanuts and 1 pinch pinch of salt to a food processor. Blitz for 4–5 minutes scraping down the sides as needed, until completely smooth and creamy.

3. Make the berry jam: Add 1.5 cups frozen mixed berries, 1 tablespoons water, and 1 tablespoons honey to a small saucepan over medium heat. Cook for 8–9 minutes stirring occasionally, until the berries break down and the mixture thickens.

4. Add chia seeds: Remove from heat and stir in 1 tablespoons chia seeds. Let sit for 5 minutes, the chia seeds will thicken the jam further as it cools.

5. Build the sandwich: Spread 2 tablespoons butter, softened on each slice of sourdough. Layer on the peanut butter generously, then spoon over the berry chia jam. Sandwich together and serve.

Note: The peanut butter keeps in a jar at room temp for 2 weeks. The berry jam keeps in the fridge for up to 5 days — great on toast, oats, or yogurt bowls too. Sourdough by Carson.

Nutrition Breakdown

cals: 510 • fat: 30g • protein: 16g • carbs: 48g

High Protein PB & J

Ingredients

Method

Nutrition Breakdown

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