• Clara Blanchette

PB&J Valentine's Day reinvented



Love day is officially here!! Haven't we all been waiting for February 14th to treat us all with a little extra love? Today is also a great opportunity to realize how lucky we are to have our loved ones. But also to tell ourselves how awesome we are. How we love ourselves to the moon and back just for being us. Isn't that a great excuse?

This idea is extremely delicious and turns a traditional recipe into a new modern and cool way to eat your boring sandwich.

The peanut butter is replaced by a hazelnut and almond butter from Oh She Glows Everyday. I tried it several times and have given it out as a gift: Some have even begged me to publish this recipe to the world. Thank you Angela Liddon!

The jam is also from the same cookbook and I can tell you I have tried several jams and this one is my favorite of all times. The strawberries are not completely dissolved in the mixture, which creates small bits of mushed berries. BEST SENSATION EVER.

I used gluten free bread, but you can use wheat bread if gluten is not an inconvenient for you.

Now let's get going with the recipe! Eat this for breakfast or also for lunch.

Hazelnut & Almond Butter

Ingredients:

- 1 cup raw hazelnuts

- 1 cup raw almonds

- 3 tbsp coconut sugar or natural sugar

- 1/2 tsp pure vanilla extract

- Dash of ground cinnamon

- Fine sea salt

Instructions:

_ Preheat the oven to 300F

- Spread the hazelnuts on a baking sheet and the almonds over another. Put both in the oven for 12-14 minutes, until the hazelnut skins have cracked and darkened. Pull them out and let the nuts cool for 5 minutes or so. Transfer the hazelnuts to a dry dishcloth and rub roughly until the skins have almost all fallen off. The goal is to make them all fall but a few skins are totally fine. Trust me, I let some pass.

- In a blender or processor, and process for 5-10 minutes until a smooth butter forms. Be sure to stop and scrape down the sides so everything gets mixed up evenly.

- Slowly add the sugar, vanilla, cinnamon and salt through the feed tube. You can let the processor running or simply carefully add it beforehand.

- Store the nut butter in an airtight container for up to 1 month.

Strawberry & Chia Jam

Ingredients:

- 3-4 cups of frozen strawberries

- 1/4 cup pure maple syrup

- Dash of fine sea salt

- 2 tbsp chia seeds

- 1 tsp of pure vanilla extract

- Squeeze of fresh lemon juice

Instructions:

- In a medium pot, stir together the berries, maple syrup and salt until combined. Bring to a simmer over medium-high heat and cook for 5-7 minutes, until the berries have softened. The berries will release a lot of liquid during this time.

- Reduce the heat to medium and carefully mash the berries with a potato masher until about smooth. The jam will look watery.

- Add the chia seeds and stir until combined. Simmer over low-medium heat, stirring frequently (reducing heat to avoid sticking) for 8 to 15 minutes more, until a lot of the liquid has cooked off and the mixture has thickened slightly.

- Remove from the heat and stir in the vanilla extract and lemon juice. Transfer the mixture to a container and freeze up to one month.

PB&J

- Apply a layer of the nut butter on a slice of bread.

- Using a heart-shaped cookie cutter, cut the shape on another slice and then place on top of the bread to form a sandwich.

- Taking your jam, apply it in the heart.

- Eat with love now or keep for your lunch. ;)

Remember to smile at yourself today and love your little bodies!

Clara xoxo

#chia #topping