Homemade Paleo "Uncrustables" Jelly Sandwiches (Grain Free, Dairy Free)

These homemade Paleo "Uncrustables" are a healthier take on a lunchtime favorite, but are free of gluten, grains and dairy. Perfect for an afternoon snack, to take on the go or pack up in lunchboxes - this recipe will become one of your favorite go-tos.

Updated February 11, 2018;
Originally posted September 23, 2015

I first made this recipe a couple years ago for Kyle's birthday and to be honest, I've only made it one or two times since. I have no idea why, because they are damn delicious. You see, when Kyle and I started dating, I knew that I'd really only ever be #3 in his life. His first love being Kiera Knightley and second being Uncrustables. I swear, he could down four dozen of those sandwiches without even blinking. And then go back for more. When I decided to try and make these for the first time, we had been Paleo three years and he was going through a severe Uncrustable withdrawal. At the time, we had a Costco membership, so since he couldn't eat them he would just stare longingly at them through the freezer door anytime we went shopping. So, what better way to celebrate his birthday than by creating a copycat of his favorite snack that won't leave him with a total and complete gut bomb?

I used an Uncrustable as my inspiration for this recipe, but did decide to switch it up quite a bit from the way it's served. Instead of having just a bread crust flavor, I wanted to make the whole thing taste more like a peanut butter and jelly sandwich... without using any actual peanut butter. At this time, Kyle was effing nuts and didn't like almond butter because "it just isn't peanut butter" so I eliminated that as an option. I actually appreciate that decision much more now, because almond butter can be really expensive. Instead, I opted to use tahini (a much cheaper option) to get the peanut buttery flavor. 

As much as Kyle would have loved for me to use some Smuckers grape jelly for the filling of this, I opted for a paleo friendly fruit spread that I found at Plum Market in Chicago.  I used Rigoni De Asiago Fiordifrutta Organic Fruit Spread, which is sweetened with apple juice and not a refined sugar like cane sugar. They make several different flavors including strawberry, blackberry and black currant. I used the Wildberries spread in this recipes, which is a combination of pretty much all the other flavors - strawberries, blueberries, blackberries, black currant, red currant, rose hip and raspberries. The flavor of this paired unbelievably well with the "peanut butter" outside. Of course, if you don't have access to a compliant fruit spread or you have a favorite homemade recipe, you can use that instead!

One tip I do have when making this recipe is to use more fruit spread than you think necessary to really get the filling in the pocket of this. The first time I made it, I used about a tablespoon because unbaked, that seems like a lot. But it really isn't. This time through, I used about 3x that amount and it was perfect! The more, the merrier for this. 

This recipe is perfect for kids and adults alike. It's free of refined sugars, gluten, dairy and grains so you can feel good about eating a snack made of real food ingredients. Since you can eat these warm or cold, they're great to take on the go or send along with school lunches. I actually prefer eating mine cold, but I'd love to hear which you prefer!  And tell me - were you a fan of Uncrustables too and if so, does this satisfy your craving? I like that it's a bit of a crisper, baked good type Uncrustable instead of the soft bread crust it's traditionally made with. 


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Homemade Paleo "Uncrustables"
These homemade Paleo "Uncrustables" are a healthier take on a lunchtime favorite, but are free of gluten, grains and dairy. Perfect for an afternoon snack, to take on the go or pack up in lunchboxes - this recipe will become one of your favorite go-tos.
Ingredients
  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 eggs, whisked
  • 1/3 cup tahini
  • 1 tsp apple cider vinegar
  • 2 tbs raw honey
  • 1 tbs maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup filtered water
  • jelly/jam free of refined sugar (or your favorite homemade recipe!)
Instructions
1. Preheat oven to 350 degrees.2. In a large bowl, combine all dry ingredients.3. In a separate smaller bowl, combine all wet ingredients (except for jam) and mix.4. Slowly stir wet ingredients into dry and mix until combined.5. Roll batter into even sized balls and place on parchment paper. I used a generously filled cookie scoop for mine and made 12 even sized balls, which makes 6 Uncrustables.6. Flatten your balls into circles as evenly sized as possible. Place 6 of these circles onto a parchment paper lined baking sheet.7. Add jelly to the center of each of these 6 circles. Remember, use about 1 tbsp more than you think you should need since it will thin out as it cooks.8. Carefully take the remaining six circles and place one over each mound of jelly. Then use your fingers to gently press the edges together. Use fork tongs to press in gently around the outside to make a nice pattern and really seal them together.9. Bake in the oven for 20 minutes. Remove and let cool until a good eating temperature.10. Store airtight in the fridge for consumption over the next several days. Or make in advance and freeze to keep on hand whenever you need!
Details
Prep time: Cook time: Total time: Yield: 6+ Uncrustables

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