Almond Butter Sushi Rolls – GF & Vegan
This week I came up with a new spin on the almond butter and jelly sandwich that we’re calling Almond Butter Sushi Rolls. Don’t get me wrong, my kids love the traditional sandwich, but we like experimenting in the kitchen together and this recipe was a ton of fun to make.
Does anyone else find themselves more creative at the start of the school year? I know I do. Maybe it’s my daughter’s excitement to learn new things and make friends. It’s totally contagious, and I think that excitement coupled with my determination to make her lunch extra special so that she feels different in a good way propels me to get creative in the kitchen.
So, back to our almond butter sushi rolls cooking adventures. A lot of gluten free wraps crack when they roll, and I’d heard about rolling sandwich bread so we decided to give it a try. Lately, my kids are loving Canyon Free Bakehouse gluten free bread so I had some on hand. I cut off the crusts and then let them go nuts with the rolling pin as this is one recipe where you don’t have to worry about the dough sticking to the rolling pin.
Once that was done, I sliced the rolled out bread into long, thin strips. Next the kids added the almond butter and whatever else they wanted to add. The thing that I found so amazing about this super simple recipe is that even though it has the same ingredients we often use when making the traditional almond butter sandwich, the fact that this presentation looked more fun made my kids gobble them up. It was fun to watch.
In the end our favorites, were almond butter and blackberry jelly and they also loved almond butter, banana, honey. Here are the almond butter sushi rolls instructions so you can make them too.
Almond Butter Sushi Rolls
Almond Butter Sushi Rolls
- 4 pieces of your favorite gluten free bread
- 2 tbsp Barney Butter Smooth Almond Butter
- 2 tsp Your favorite jelly
- 1 ripe banana
- 1 tsp honey
- Cut the crusts off of the bread.
- Roll each piece of bread with a rolling pin until it's flat and about 1/8 inch thick
- Cut rolled bread into long, thin strips. I was able to get 2 strips per piece of bread.
- Top each strip with creamy almond butter.
- For almond butter and jelly sushi, top the almond butter layer with a thin layer of your favorite jelly.
- For almond butter, banana, honey sushi, top the almond butter layer with a layer of mashed banana and drizzle with honey.
- Roll them up until they look like a little pinwheel. The sushi should stick together, but you can place them next to each other in a lunchbox to make sure they hold for several hours.