Sunflower Butter and Jam Roll Ups
A healthy, nut-free alternative to the classic PB & J, these sunflower butter and jam roll ups fit easily into a lunch box and make for a simple after-school snack. This is a great recipe to introduce kids to the rolling pin, which is used here to smooth and flatten the surface of the bread before spreading the jam and sunflower seed butter. And after tasting the easy homemade jam, your family may never go back to store-bought again. The jam can also easily be doubled or tripled and stored in the fridge for up to 2 days.
Ingredients
- 6 fresh raspberries
- 1 tsp. chia seeds
- 1/8 tsp. Ceylon cinnamon
- 1 slice soft sandwich bread
- 1 Tbs. sunflower seed butter
Directions
In a Vitamix food processer, combine the raspberries, chia seeds and Ceylon cinnamon. Pulse a few times until smooth.
Warm the bread slice in the microwave for 10 seconds; this will make it easier to roll out. Place the bread slice on a cutting board. Using a rolling pin, roll out the bread slice as thin as possible.
Spread the sunflower butter to the edges of the bread slice, then spread the raspberry mash to the edges of the bread slice. Tightly roll up the bread, starting at the base of one of the long sides. Try to make the roll tight but roll gently to avoid pushing all the filling out the sides.
Using a serrated knife, gently slice the rolls so they are about 1/2 to 1 inch thick, depending on your preference.
Serve immediately, place in a lunchbox to enjoy later or refrigerate for up to 2 days.
Makes 4 to 6 small rolls.
Belle English, Williams Sonoma Test Kitchen Director