Pack Lunch Like A Pro:
Sunflower Butter Roll Ups
We’ve partnered with our pals at Williams Sonoma to show you how to pack a healthy and delicious lunchbox like a pro.
Sunflower Butter and Jam Roll Ups
• 1 slice soft sandwich bread
• 1 tbsp sunflower seed butter
• 6 fresh raspberries
• 1 tsp chia seeds (optional)
• ⅛ tsp ceylon cinnamon (optional)
1. In a small bowl, mash the raspberries. Mix in the chia seeds and ceylon cinnamon. Set aside.
2. Warm the bread slice in the microwave for 10 seconds, this will make it easier to roll out.
3. Place the bread slice on a cutting board. Using a rolling pin, roll out the bread slice as thin as possible.
4. Spread the sunflower butter to the edges of the bread slice. Then spread the raspberry mash to the edges of the bread slice.
5. Tightly roll up, starting at the base of one of the long sides of the bread. Try to make the roll tight, but roll gently to avoid pushing all of the filling out.
6. Slice gently with a serrated knife. Slice the rolls so they are about ½ - 1-inch thick depending on preference.
7. Serve immediately, place in a lunchbox to serve for later or refrigerate for up to 2 days. Makes 4-6 small rolls.