Easy DIY Uncrustables
These DIY uncrustables are easy to make in bulk and have a boost of protein, extra fiber, and cost half the amount compared to store-bought uncrustables.
Equipment
- Sandwich cutter or round glass and fork
- Cutting board
- Butter knife or rubber spatula
- Baking sheet
- Freezer bags
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
Ingredients
- 1 loaf Bread or 24 slices of bread
- 3/4 cups Nut butter
- 6 tbsp Jelly
- 2 tbsp Ground flax
Instructions
- Whisk together jelly and ground flaxseed.
- Lay out 12 slices of bread on a clean surface or cutting board. Spread roughly 1 tbsp of nut butter on one slice of bread, then 1/2 tbsp of jelly on top of the nut butter, and top with another slice of bread. Repeat each step with all 12 sandwiches.
- Using the sandwich cutter, press down with the outside circle turning the cutter to make sure you have a clean cut in the sandwich. Next take the inside piece of the sandwich cutter and press down, forcing the top and bottom of the sandwich bread to press together, closing the sandwich.
- If freezing uncrustables, add sandwiches in a single layer to a baking sheet and place in the freezer for several hours or until frozen. Add to a freezer bag, label, and store for roughly one month.
Notes
If you do not have a sandwich cutter, you can use a round glass to cut out your uncrustable and pinch down the edges with a fork.
You can also adjust the measurements of the nut butter and jelly based on your preferences.