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Easy Homemade Sunbutter and Jelly Uncrustables

sunbutter and jelly uncrustables - featured image

A soft, chewy, gluten-free and nut-free homemade version of the classic lunchbox sandwich, made with real ingredients and no preservatives. Perfect for school lunches, snacks, or a quick breakfast.

Ingredients

Scale
  • 1 cup (240g) creamy sunflower seed butter (sunbutter)
  • 1/2 cup (60g) almond flour (or oat flour for nut-free)
  • 1 large egg (room temperature)
  • 2 tablespoons (30ml) maple syrup or honey
  • 1 tablespoon (15g) melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Your favorite jelly or jam (about 1 teaspoon per sandwich)

Instructions

  1. Preheat oven to 350Β°F (175Β°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine sunbutter, almond flour, egg, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until a soft, slightly sticky dough forms. If too dry, add 1 teaspoon water; if too sticky, add 1 tablespoon more almond flour.
  3. Transfer dough to the prepared baking sheet and press into a rough rectangle about 1/4-inch thick. Refrigerate for 15-20 minutes until firm.
  4. Remove chilled dough. Using a 2.5-inch round cookie cutter, cut out circles. Re-roll scraps and cut more circles. You should get 8-10 circles.
  5. Place half the circles on a parchment-lined baking sheet. Spoon about 1 teaspoon of jelly into the center of each, leaving a small border. Top with remaining circles.
  6. Press edges with a fork to seal completely.
  7. Bake for 10-12 minutes, until edges are lightly golden and tops are firm. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for easy handling. Seal edges firmly to prevent jelly from leaking. Do not overfill. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: sunbutter, jelly, uncrustables, gluten-free, nut-free, lunchbox, homemade, healthy snack