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peanut butter and jelly seeds

Peanut butter and jelly seeds

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Associate Features Editor Nina Friend loves this peanut butter made from Virginia peanuts. It makes for an ideal balance of sweet and bitter, and founder Radhika Murari adds just enough espresso powder for it to be flavorful without overpowering the deliciously nutty taste.

Easily the thickest (and closest to peanut) of the butters mentioned here, Field Trip Chickpea Butter tastes like tahini's and peanut butter's long-lost cousin. Be warned: It'll quickly overpower delicate jams, which is why the bold, vanilla-centric flavor of BRINS' banana jam is our favorite pairing.

OmMade Espresso Ecstasy Peanut Butter, $20 at www.ommadepb.com

2. OmMade Espresso Ecstasy Peanut Butter

88 Acres Organic Watermelon Seed Butter (2 Pack) $27 at amazon.com

Watermelon season is fleeting, but this unexpected seed butter extends the best part of summer by imbuing subtle sweetness, delicate, chunk-free texture, and just a hint of toasty salinity into sandwiches year-round.

3. Field Trip Chickpea Butter

While peanut butter and jelly are considered an inseparable pair for good reason, some especially compelling newcomers to the nut butter and jam aisles have forced the question: Why can't that dynamic duo involve watermelon seed butter and chia jam? Or CBD almond butter plus damson plum? We can't stop raving about these updated combinations that are sure to excite both PB&J loyalists and change-seekers alike.

Field Trip Chickpea Butter, $8 at amazon.com

Peanut butter and jelly seeds

Anyone else a fan of chia seeds?! I have to admit, I was a bit hesitant to jump on the chia seed bandwagon. Something about the texture made me pause for a minute. It’s almost like that first time you eat oatmeal. Your taste buds say, “Oh! This is delish!” while your brain asks you, “What is going on with this texture?!” However, once you find the flavor combo you love, chia seeds can become your new best friend!

Peanut Butter & Jelly Chia Pudding

The first time I heard of this seed called “chia” was a few years ago. Cohl and I were unsure how to prepare it and decided to soak it in almond milk with a little cinnamon. It was good, but not exactly the great I was looking for. Since chia seeds are loaded with nutrients (fiber, protein and lots of vitamins and minerals), I knew I wanted to learn to like them. Recently I stumbled across a recipe found on Minimalist Baker’s website and I thought I would give it a try. After all, I have never found a PB&J recipe variation that I did not like. I was definitely not let down!! Although I changed the recipe up a bit, the resulting jam and nut butter layers were fabulous!! Too much peanut butter doesn’t always agree with me, so I used almond butter instead. Feel free to use whatever you prefer or happen to have on hand.

Peanut Butter & Jelly Chia Pudding

This healthy chia pudding is full of a homemade blueberry chia jam and topped with a peanut (or almond) butter layer. It’s so good you’ll want to eat it for breakfast or snack on it all day!

This “pudding” keeps beautifully for a few days as long as you place a layer of clear plastic wrap on top. It makes a rather large amount so I found myself eating about half-2/3 of one serving for breakfast and snacking on the rest as the day progressed. It’s a wonderfully easy overnight breakfast idea and perfect for a busy week. Hope you enjoy!!