Nut Butter Toast

By Seth Fisher -- @kalefornia_kitchen

Everyone loves a classic. PB&J and PB & Banana sandwiches particularly resonate with me. They spark memories of running out of the house with my brother and sister, trying not to be late for school -- toasts in hand, ready to tackle our day.

 Growing up cooking with my mom, I fostered my personality in the kitchen; it is where I feel most solace, and where my friends can usually find me. I find so much beauty in the potential for innovation in the kitchen and finding unique ways to update the foods I know and love.

 It’s 2017 and updated classics are everywhere. Lucky for me, I don’t have to do too much work when I have some of the most creative Wild Friends nut butter flavors in my pantry. Your morning toasts just got a makeover!

 Here’s how you can elevate my two favorite peanut butter toasts:

 

Chocolate Coconut Peanut Butter and Banana Toast:

 Ingredients:

 1 slice organic bread, toasted (I use Eureka)

 1 tbsp (or ½ packet) chocolate coconut peanut butter

 ½ banana, sliced

 cacao nibs for garnish

 

Directions:

  1. Toast bread until golden brown.
  2. Spread chocolate coconut peanut butter on toast.
  3. Top with sliced bananas and garnish with cacao nibs.

 

Cinnamon PB&J with Strawberry Chia Jam:

 Ingredients:

1 slice bread, toasted

 1 tbsp (or ½ packet) Cinnamon Raisin Peanut Butter

 1 tbsp strawberry chia jam (recipe below)

 1 tsp bee pollen

 1 tsp hemp seeds

 

Directions:

  1. Toast bread until golden brown.
  2. Spread cinnamon raisin peanut butter on toast.
  3. Top with strawberry chia jam (recipe below) and garnish with hemp seeds and bee pollen.

 

Strawberry Chia Jam:

 Ingredients:

 1 pound strawberries

 2 tbsp raw, unfiltered honey

 1 tbsp chia seeds

 

Directions:

  1. Cut strawberries into small pieces or lightly pulse in food processor
  2. Place strawberries in a medium-size saucepan over medium-high heat. Add the honey.
  3. Slowly bring to a boil and cook at a low boil for about 10 minutes.
  4. Add the chia seeds and cook for another 5 minutes.
  5. Remove from the heat and let cool. The jam will continue to thicken as it sits. Store in refrigerator for up to 3 weeks.