I’ve got another great recipe from my brother today! And it’s a doozy 🙂
I apologize but this week’s Eat Happy, Be (Somewhat) Healthy, Live Well recipe doesn’t have any delicious pictures to whet your appetite…frankly this recipe is a tough one to make simply because you need fresh berries which are typically cost effective to buy and tastiest in the late summer months but the richness of it makes it perfect for a winter morning. So I haven’t made it in a while, and I haven’t tried it, yet, with frozen berries – if you do try it with frozen berries, let me know how it turns out.
Fat Kid’s take on PB&J
The name of this recipe is based on my self-ascribed nickname of Fat Kid and what it’ll do to your waistline if you eat it more often than once every couple of months.
- · Handful of Fresh Blueberries
- · Handful of Fresh Raspberries
- · 4 Strawberries, quartered
- · Water for consistency
- · Honey and/or Brown Sugar to taste
- · 2 Tbsp Vanilla
- · Peanut Butter
- · Ground Flaxseed
- · French Toast
Step 1: Place all of the berries into a sauce pot and fill with just enough water to almost cover the berries. Add Vanilla and Honey/Brown Sugar to taste. I use “to taste” here because depending on the season and provider, your berries could be sweet enough already or you may simply enjoy a more tart flavor profile. In my last attempt at this recipe I used both Honey and Brown Sugar, for the sweetness and molasses + sweet flavoring, respectively. However, next time I’ll go with just the brown sugar to coax more molasses flavoring without overly sweetening it.
Step 2: Bring water, vanilla, sugar/honey, and berry mixture to a boil. Reduce heat and simmer for at least 20 minutes, depending on your desired thickness for this syrup/jelly. Once you’ve reduced it to approximately your liking (err on the side of too thin as you can always use a little corn starch to thicken), toss everything into a food processor and pulse to get the berries further integrated into the sauce.
Step 3: Make two slices of French Toast per person following your normal French Toast recipe.
Step 4: Spread Peanut Butter onto one slice of French Toast and sprinkle with ground Flaxseed. Place second slice of French Toast on top, then drizzle Berry Syrup/Jelly on top of the entire sandwich.
As I was typing this up, I came up with a couple of variations on the above that could (and should) be tried, but I haven’t personally tested them yet to let you know if they are wonderful or a big failure pile in a sadness bowl.
Variation #1: Fat Kid’s Fluffy Clouds of PB&J
Step 4: Add Cream Cheese in a one-to-one ratio with the peanut butter and whip together until volume is at least doubled using an electric mixer before slathering on your French Toast.
Variation #2: Fat Kid’s Adult PB&J
Step 1: Substitute a nice red wine for the water.
Step 2: Pour and press mixture through a very fine mesh strainer to make the reduction a sauce without any chunks of fruit. Repeat multiple times as necessary to get the absolute most flavor out of the chunks of berries.
Step 3: Use a nice artisan bread for your French toast, and only one slice per person.
Step 4: Add Cream Cheese in a one-to-one ratio with the peanut butter and whip together until volume is at least doubled using an electric mixer before slathering on your French Toast. Serve in dessert-sized portions with the sauce/syrup/jelly also artfully drizzled on the plate for dipping purposes. Garnish with a square of Dark Chocolate to pair pleasantly with the wine and berry reduction.
Sounds yummy, right?? Go make it now for someone you love 🙂