INGREDIENTS
HAZELNUT-PECAN BUTTER
1½ cups (375 mL) roasted hazelnuts, cooled to room temperature
1½ cups (375 mL) raw pecans
1 to 2 tablespoons (15 to 30 mL) maple syrup
Sea salt
Yield: 1½ cups (375 mL)
STRAWBERRY CHIA JAM
1 pound (500 g) strawberries (about 3 cups)
½ teaspoon (2 mL) fresh lemon juice
2 tablespoons (30 mL) maple syrup
2 to 3 tablespoons (30 to 45 mL) chia seeds
Sea salt
Yield: 1½ cups (375 mL)
8 slices bread, for assembling sandwiches
DIRECTIONS
Make the hazelnut-pecan butter: In a high-speed blender (or good-quality food processor), blend the hazelnuts and pecans until creamy. Stop and scrape down the mixture often, giving your blender a break every few minutes when the motor gets hot. Your nut butter should become creamy after 10 to 15 minutes of blend time. Add the maple syrup and a pinch of salt and blend well.
Make the strawberry chia jam: Remove the stems and slice the strawberries. In a medium saucepan over medium heat, simmer the strawberries and lemon juice for 3 to 5 minutes, stirring often. Break them up gently with a masher or a fork. Add the maple syrup and a pinch of salt and remove from the heat. Stir in the chia seeds and transfer to a glass jar. Let cool slightly, then set in the fridge to chill. If your jam isn’t set enough, stir in more chia seeds.
Make sandwiches and store the extra nut butter and jam in glass jars in the refrigerator for up to 1 week.
SERVES: 4
VEGAN