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Easy Sunflower Butter and Jelly Uncrustables (Best Nut-Free!)

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These nut-free freezer uncrustables are soft, perfectly sealed, and taste just as good thawed as they do fresh. Made with simple ingredients, they’re a budget-friendly meal prep dream for school lunches.

Ingredients

Scale
  • 8 slices of bread (white, whole wheat, or gluten-free)
  • ½ cup sunflower butter (creamy or crunchy, well-stirred)
  • ¼ cup jelly or jam (strawberry, grape, raspberry, or your choice)
  • 1 tablespoon butter or coconut oil (optional, for golden crust if toasting)

Instructions

  1. Prep your workspace: Line a baking sheet with parchment paper. Make sure the sheet fits flat in your freezer.
  2. Lay out your bread slices: Place all 8 slices on a clean cutting board. If using fresh bread, let it sit out for 10-15 minutes to dry out slightly.
  3. Spread the sunflower butter: Take 4 slices of bread and spread about 2 tablespoons of sunflower butter on each one, going all the way to the edges. If thick, microwave for 10 seconds to make it more spreadable.
  4. Add the jelly: On the other 4 slices, spread about 1 tablespoon of jelly each, going to the edges.
  5. Assemble the sandwiches: Press the sunflower butter slices onto the jelly slices, sunflower butter side down. Press gently but firmly around the edges to seal.
  6. Cut out the uncrustables: Using a round cutter or sandwich sealer (about 3-4 inches in diameter), press down firmly in the center of each sandwich. Twist slightly to cut through cleanly. Remove crust scraps.
  7. Flash freeze: Place the cut uncrustables on the parchment-lined baking sheet, making sure they don’t touch. Freeze for 1-2 hours, or until frozen solid.
  8. Bag and store: Transfer frozen uncrustables to a freezer-safe bag or container. Label with date and filling type. Store for up to 3 months.
  9. Thaw and serve: For lunchboxes, place in lunch bag in the morning—it’ll thaw by lunchtime. For quick snack, let sit at room temperature for 30 minutes. Microwave for 15-20 seconds if desired.

Notes

For best results, use slightly stale bread to prevent sogginess. Toast bread lightly for 30-60 seconds before assembling for a sturdier base. Use room temperature ingredients for easier spreading. Don’t overfill—stick to about 2 tablespoons sunflower butter and 1 tablespoon jelly per sandwich. Press firmly around edges to seal, but don’t squish the center. Double-bag for extra protection if storing more than a month. Label bags with date and filling type.

Nutrition

Keywords: sunflower butter, jelly, uncrustables, nut-free, freezer sandwiches, school lunch, meal prep, kid-friendly

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