Homemade Pistachio Butter & Jelly Sourdough Sandwich

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.

Not only is this a completely unique take on peanut butter and jelly, we also make it from scratch, minus the bread. 


How to Make Pistachio Butter

Nut butter is actually easier to make than it looks. All you'll need is the nut (pistachio) and a food processor. A few tips:

  • A food processor is definitely the best option, but if using a blender, use more pistachios to fit at least a quarter the volume of the blender. You'll likely need to scrape the sides more often as well.
  • When processing, time is your answer, not speed. 
  • The pistachios will release their own oil, so stay patient!


How to Make Strawberry Jam

To make a strawberry jam, all you'll need is strawberries, lemon juice, and sugar. 

Star by adding the berries and sugar to a pot, let the sugar dissolve while stirring, add lemon, then let boil for 15 minutes for the strawberries to release their juices. 

Make this before the jam, that way you allow time to cool. 


Gluten-Free Sourdough From Bread SRSLY

Bread SRSLY's sourdough is made from gluten-free flours and a traditional fermentation, creating a soft and tangy bread that beautiful for any sandwich. A good sourdough elevates elevates any sandwich recipe, especially in a nut butter and jelly where commercial breads are the usual. 

Bread SRSLY is also top-9 allergen-free and gluten-free, making it accessible to many. 


NUTRITION INFORMATION

Calories: 490
Fat: 17g
Carbohydrate: 78g
Fiber: 9g
Total Sugars: 22g
Protein: 10g


Total time: About 20 minutes (including prep + idle time)
Yields: 1 hearty serving
Recipe and photos by Dana Plucinski // @baydish
Gluten-Free, Gum-Free, Rice-Free, and Peanut-Free

 

INGREDIENTS


DIRECTIONS

  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.

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