Easy Sunbutter and Jelly Uncrustables: Best Nut-Free Lunch Idea
These homemade, nut-free sunbutter and jelly uncrustables are a quick and easy lunch solution that kids love. Made with simple ingredients, they freeze beautifully and are perfect for school lunches or on-the-go snacks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including freezing time)
- Yield: 4 servings 1x
- Category: Lunch
- Cuisine: American
Ingredients
Scale
- 8 slices soft white bread (or whole wheat, brioche, or gluten-free)
- ½ cup sunflower seed butter (sunbutter), creamy
- ¼ cup jelly or jam (strawberry, grape, raspberry, or your choice)
- 1 tablespoon water (for brushing edges)
- Optional: 1 teaspoon melted butter or coconut oil (for brushing tops before toasting)
Instructions
- Flatten the bread: Use a rolling pin to gently flatten each slice of bread to about half its original thickness.
- Cut out rounds: Using a round cookie cutter or a drinking glass, press down firmly on each slice to cut out a circle. You should get one round per slice.
- Spread the sunbutter: Take half of the bread rounds and spread about 1 tablespoon of sunbutter on each, leaving a ¼-inch border around the edge.
- Add the jelly: Spoon about 1½ teaspoons of jelly onto the center of the sunbutter. Do not spread it.
- Top with remaining bread rounds: Place the remaining bread rounds on top of the sunbutter-and-jelly-covered ones. Press down gently around the edges.
- Brush with water: Lightly moisten the edges of each sandwich with water using your finger or a pastry brush.
- Crimp the edges: Using a fork, press down firmly around the entire edge of each sandwich to seal the filling inside.
- Optional: Brush with melted butter: If toasting immediately, brush the tops with melted butter or coconut oil.
- Freeze flat: Place the sealed uncrustables on a parchment-lined baking sheet in a single layer. Freeze for at least 1 hour, or until solid.
- Transfer to freezer bags: Once frozen, transfer the uncrustables to a freezer-safe bag or container. Squeeze out excess air, label with the date, and store for up to 3 months.
Notes
Use day-old bread for easier rolling and sealing. Do not overfill to prevent bursting. Freeze flat before bagging to avoid sticking. For school lunches, pack frozen; they thaw by lunchtime. For a warm snack, toast in a dry skillet or toaster.
Nutrition
- Serving Size: 1 uncrustable
- Calories: 240
- Sugar: 10
- Sodium: 200
- Fat: 11
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 2.5
- Protein: 7
Keywords: sunbutter and jelly uncrustables, nut-free lunch, homemade uncrustables, freezer-friendly lunch, kid-friendly lunch, sunflower seed butter sandwich