This is a healthy take on the classic peanut butter and jelly sandwich. #SuperSwap
Servings: 1 Print Recipe
Ingredients
- 1 Tbsp prune jam (recipe below)
- 1/2 Tbsp natural peanut butter
- 1 slice sprouted whole grain bread, halved
Prune Chia Jam
- 16 Sunsweet® Prunes
- 1/4 cup hot water
- 1/2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 1 Tbsp chia seeds (optional)
Directions
1. Make prune jam (directions below). 2. Spread peanut butter and jam onto bread halves, put halves together and cut in half again to make 2 mini-sandwich squares.
Prune Chia Jam
1. In a food processor, pulse Sunsweet® Prunes, water, vanilla and salt until semi-smooth. Optional: Stir in chia seeds. 2. Store in a sealed container in the fridge for up to 2 weeks.
Makes 12 tablespoons. Nutrition (1 tablespoon jam): 30 calories, 0g total fat, 1g fiber, 5g sugar, 0g protein.
Nutritional Facts for Peanut Butter & Prune Jam Sandwich
2 Mini-Sandwich Squares
1
Daily Value %*
8%
6%
0%
0%
0%
8%
16%
12%
%
0%
0%
%
* Daily Value % based on a 2000 calorie diet.
Sandii - from Chicago says
Just whipped up this lovely prune jam…where have you been all my life? Used my high speed blender, as I was too lazy to drag out the food processor at 6am on a Saturday, and it whipped up nicely. I added 1/3 cup water because I had 24 prunes to use up and decreased the amount of chia seeds to 1 teaspoon. It’s so velvety and spreads nicely. I’m thinking this spread will be going on waffles, toast, rice cakes and from jar to mouth on a spoon while standing in front of the fridge with the door open! Thanks for the recipe Dawn!