Pistachio Butter & Jelly (Gluten-Free, Gum-Free & Rice-Free)

Move over, PB&J, there's a new combo in town! We love this elevated, whole food pistachio butter & strawberry jelly sandwich on our limited edition gum-free, rice-free sourdough loaf. It's the perfect blend of tangy, sweet, and savory and the best part is, it comes together quickly for a old-school favorite you can feel good about with ingredients you recognize.

Total time: About 20 minutes (including prep + idle time)

Yields: 1 hearty serving

Recipe and photos by Dana Plucinski // @baydish

Gluten-Free, Gum-Free, and Rice-Free


2 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Loaf

1 lb ripe strawberries, washed and dried

1 ½ cups white sugar

Juice of 1 small lemon

2 cups pistachios



1. Remove the tops of the strawberries and add them to a pot over medium heat. Add the sugar and stir continuously. When the mixture reaches a boil, add the lemon juice. Boil for 15 minutes, then set aside to cool.

2. While the jam is boiling, make the pistachio butter. Add 2 cups pistachios (and a pinch of salt if your pistachios are unsalted) to a food processor and pulse a few times.

3. Pause and remove about a tablespoon of crushed pistachios and set aside. Blend the remaining until smooth and creamy, regularly scraping down the sides of the bowl. Note that this may take up to 7 minutes.

4. Toast your slices of Bread SRSLY Gum-Free, Rice-Free Sourdough and assemble your PB&J, sprinkling on the crushed pistachios that were set aside. Enjoy!

Storage instructions: store leftover jam in an airtight container in the fridge for up to 5 days. Store leftover pistachio butter in an airtight container at room temperature for one week or in the fridge for up to three weeks.