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PB and strawberry jam soffiete sandwich

PB and strawberry jam soffiete sandwich

PB and strawberry jam soffiete sandwich

25 min 5 sándwich

INGREDIENTS

10 soffiettes of rice with real quinoa

5 tbsp peanut butter

5 tbsp strawberry jam

100 g dark chocolate

 

Strawberry jam

12 strawberries, chopped

2 tbsp water

3 tbsp chia seeds

1 tbsp lemon juice

1. For each sandwich, spread 1 tablespoon peanut butter onto 1 soffiette. Spread 1 tablespoon jam onto another soffiette. Place on top of peanut butter and refrigerate for 15 minutes.

 

2. Meanwhile, melt the chocolate in a double boiler or in the microwave. Dip half of the each sándwich in the chocolate. Place on a paper lined tray and return to the refrigerate for 10 minutes or until firm.

 

3. To make strawberry jam. Heat strawberries with 2 tablespoons of water in a small saucepan over medium-high heat. Cook for about 5-7 minutes, until the fruit begins to break down. Then use a fork or blender to mash the strawberries to your desired consistency.

 

4. Stir in the chia seeds and lemon juice until combined. Remove from heat and let cool for 30 minutes, the jam will thicken considerably as it cools. The jam will keep in the refrigerator for up to 1 week.

 

1 tbsp = tablespoon

1 tsp = teaspoon