The (Updated) PB&J Toasted Sandwich

This breakfast (or even lunch/dinner because you’re gonna want to eat it for every meal) doesn’t really need a recipe. But some of the components are special updates from what you might traditionally associate with a PB&J, so I thought I’d post it here for you all. Hope you try it, it’s a good one! The jam incorporates Aduna baobab, a delicious superfood powder with a slightly sweet citrusy taste. You can find this by visiting their site. They are one of my favorite superfood companies and their mission is incredible!



  • 2 slices of bread (I used 100% whole grain Ezekiel bread)
  • 1/2 cup fresh or frozen raspberries (blueberries or blackberries would also work)
  • 1 tbsp chia seeds
  • 2 tsp Aduna baobab powder
  • 1/2 banana for layering (or more)
  • 1-2 tbsp almond butter (I use homemade roasted almond butter)
  • sprinkle of cinnamon
  • 1 tsp coconut oil


  1. Toast bread in a toaster oven until crispy.
  2. While bread is toasting, heat the raspberries in a small pan until you can mash them easily with a fork. Remove from heat.
  3. Stir in chia seeds and baobab powder. Leave to set for a few minutes.
  4. Spread one slice of bread thickly with almond butter right up to the edges.
  5. Top this slice with cinnamon and layer on the banana slices.
  6. On the other slice, spread thickly with berry jam.
  7. Carefully sandwich the two slices together.
  8. Heat a pan on low-medium heat with the coconut oil until warm.
  9. Set your bread down and place a lid over the pan.
  10. Allow the sandwich to warm through for a minute and then flip it. Check occasionally under the lid to make sure bread isn’t burning.
  11. Remove from the heat, cut and devour!

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s