Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
A dreamy toast topping that’s full of good stuff.
Creamy homemade pistachio butter + juicy blueberry compote = the most delicious high-protein breakfast or snack.
So simple, so special.
Serves: 2
Prep Time: 10 mins
Cook Time (compote): 5 mins
For the pistachio butter:
- 200g shelled pistachios
- Pinch of sea salt
- 1–2 tbsp maple syrup (optional)
For the blueberry compote:
- 100g blueberries (fresh or frozen)
- 1 tbsp maple syrup
To serve:
- 2 slices sourdough, toasted
- Extra crushed pistachios (optional)
Method:
- Blend pistachios in a high-speed blender until smooth and creamy (about 10–15 minutes), scraping the sides as needed. Add salt and maple to taste.
- Simmer blueberries and maple syrup in a small saucepan for 3–4 minutes until soft and jammy.
- Spread pistachio butter over toast, top with blueberry compote, and finish with extra pistachios if desired.
