Home Made Uncrustables - A Gluten Free & Kid Friendly Snack!
These home made Uncrustables are a healthier take on a lunch time favorite, but are free of refined sugar, dairy, and gluten. This "Uncrustables" inspired recipe helps you make your own uncrustables for a healthier afternoon snack that the kids will love - and so will you!
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Tips for this home made Uncrustables recipe:
Substitutions for tahini - the tahini gives this a peanut butter-esque flavor in this recipe for home made uncrustables that is subtle and delicious. If you don’t like it or don’t have any on hand, you can try substituting in peanut butter, but make sure peanuts are the only ingredient in the brand you choose.
Freezing home made uncrustables - before R was born, I made a triple batch of these home made “Uncrustables” and froze them in gallon size freezer ziplocs. We’d take one out and let it thaw in the fridge overnight or pop it in the microwave to thaw it out quicker.
They taste really good cold - you can eat these gluten free uncrustables warmed up a bit, but I think they taste best still slightly cold
Any flavor jam will do - I prefer strawberry or raspberry jam/jelly in the middle, but grape or other berry flavors would be good uncrustables flavoring too.
HOME MADE UNCRUSTABLES SANDWICHES
Prep: 15 min Cook time: 20 min Total time: 35 min Yield: 6-8 sandwiches
inLifeandLittles.com - Refined Sugar Free, Grain Free, Dairy Free, Gluten Free
INGREDIENTS:
1 ¼ cup almond flour
½ cup coconut flour
½ cup tapioca flour
¼ tsp salt
1 tsp baking soda
2 eggs, whisked
⅓ cup tahini
1 tsp apple cider vinegar
2 Tbsp honey
1 Tbsp maple syrup
¼ cup coconut oil, melted
¼ cup water
jelly/jam free of refined sugar, like St. Dalfour fruit spreads
INSTRUCTIONS:
Preheat the oven to 350 degrees
In a large bowl, combine all dry ingredients. In a separate smaller bowl, combine all wet ingredients (except for jam) and mix well.
Slowly stir wet ingredients into dry and mix until combined.
Separate batter into even sized balls and place on a parchment paper.. I use a generously filled cookie scoop for mine and make 12 even-sized balls which makes 6 sandwiches.
Flatten the balls into circles as close in size as possible. Place 6 of these circles onto a parchment paper lined baking sheet.
Add jelly to the center of each of these circles, being careful to leave the edge around the circle uncovered. I suggest you use about ½-1 tablespoon more than you think you’ll need because it will thin out as it cooks.
Carefully take the remaining six circles and place one over each mound of jelly. Then, use your fingers to gently press the edges together. You can use the tongs on the end of a fork to press gently around the outside and make a nice sealed pattern if you want.
Bake in the oven for 20 minutes until the home made uncrustables start lightly browning. Remove and let them cool until they are a good eating temperature.
