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Easy Sunflower Butter and Jelly Uncrustables: Best Nut-Free Lunch

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These homemade sunflower butter and jelly uncrustables are completely nut-free, budget-friendly, and perfect for school lunchboxes. With a simple trick to prevent leaks, they freeze beautifully and taste just like the store-bought version—only better.

Ingredients

Scale
  • 8 slices soft white bread (or whole wheat, brioche, or your favorite sandwich bread)
  • ½ cup sunflower butter (creamy, not crunchy)
  • ¼ cup jelly, jam, or preserves (any flavor you like)
  • Optional: 1 tablespoon honey or maple syrup
  • Optional: Pinch of cinnamon or chia seeds

Instructions

  1. Flatten the bread slices: Take each slice of bread and gently roll over it with a rolling pin until it’s about half its original thickness. Don’t press too hard or the bread will tear—just a few firm rolls in each direction.
  2. Spread the sunflower butter: Place 4 slices of the flattened bread on your work surface. Using a butter knife, spread about 2 tablespoons of sunflower butter on each slice, leaving a ½-inch border around the edges.
  3. Add the jelly: Spoon about 1 tablespoon of jelly onto the center of the sunflower butter on each slice. Don’t spread it all the way to the edges. Leave it in a small mound in the middle.
  4. Top with remaining bread: Take the remaining 4 slices of flattened bread and place them on top of the filled slices, pressing gently around the edges to create a preliminary seal. Don’t press in the center yet.
  5. Cut and seal the sandwiches: Place your round cutter or Uncrustables sealer over the center of each sandwich and press down firmly. If using a cutter, press the edges together with your fingers or a fork to create a seal. If using a sealer, it will crimp the edges automatically.
  6. Remove the crusts: Lift the sealed round sandwich out of the cutter. The crusts will remain as scraps around the cutter.
  7. Flash freeze: Place the finished uncrustables on a parchment-lined baking sheet in a single layer, not touching each other. Put the baking sheet in the freezer for at least 2 hours, or until the sandwiches are completely frozen solid.
  8. Transfer to storage: Once the uncrustables are fully frozen, transfer them to a freezer-safe zip-top bag or container. Squeeze out as much air as possible before sealing. Label the bag with the date and type of filling. They’ll keep for up to 3 months.

Notes

Flattening the bread is crucial for a good seal. Use room temperature sunflower butter to prevent tearing. Don’t overfill—stick to the measurements. For a crispy version, air fry a frozen uncrustable at 350°F for 5-6 minutes.

Nutrition

Keywords: sunflower butter and jelly, uncrustables, nut-free lunch, school lunch, make-ahead, freezer-friendly, kid-friendly

Find it online: https://eliplate.com/easy-sunflower-butter-and-jelly-uncrustables-best-nut-free-lunch/