Lunches

To send Sue your favourite Gluten & Dairy Free recipe or to contact Sue click here.

Lunch time can see the use of freshly baked gluten free bread, or corn or rice crackers with the usual fillings that the family likes. Salad wraps using lettuce leaves or mustard leaves are great for lunches at home. Whereas rice paper wraps and gluten free wraps are good for lunchboxes. Don’t forget that a lunch pack of gluten free pasta with tuna or salmon is still a favourite to many. Crackers and dips are also good for variety and can be served also with carrot and celery sticks or pieces of apple.

Here are a few recipes to get you started. There are more salad recipes on the salad tab or click here

 

Mustard leaf wraps/Salad wraps

wrap step 1wrap step 2    wrap step 3

 Method

 Use mustard leaves or other leaves such as lettuce or cabbage. Crack the stem along the spine to make it easy to roll up. As an alternative you can use nori/seaweed sheets.

 Spread the leaf with macadamia paste sprinkle on a selection of salad mix such as grated carrot, grated beetroot, avocados, tomatoes, sprouts and any other salad you like and is in season. Drizzle with agave sweet chili sauce as desired and wrap up into a roll. Yum!!

Agave sweet chili sauce

In a blender mix together till smooth:

1 chili

Juice of ½ a lemon

1tbs apple cider vinegar

1tsp salt

1tbs macadamia paste

2tbs tamari

1 cup agave syrup

Store in fridge – keeps well

Rocket salad

rocket salad

 

 

 

 

 

 

 

Ingredients

 1 bunch fresh rocket

1 tomato sliced or diced

Olives

1 avocado sliced and diced

Sprouts

Macadamias

 Method

 Arrange salad on plates and sprinkle with a mix of orange juice and seeded mustard or salad dressing of choice.

Stuffed zucchini

Ingredients

4 large zucchini

125g minced pork or chicken

50g chopped raw prawns

2 cloves garlic crushed

2 Tbs fresh coriander finely chopped

½ tsp sugar

2 kaffir lime leaves

2 shallots, chopped finely

3 Tbs coconut cream

2 tsp fish sauce

1 Tbs roasted unsalted chopped peanuts

 Method

 Cut zucchinis into 4 cm slices. Scoop out centre of each segment with a melon baller leaving 5mm of flesh inside skins and at base. In a bowl combine all remaining ingredients except peanuts. Spoon filling into zucchini and place into a steamer and steam for 10 minutes until filling is cooked and zucchini is tender. Serve with extra coconut cream on top and sprinkle with peanuts.

 Flax crackers

 flax crackers

Ingredients

2 cups flax seeds

1 cup buckwheat

1 cup sunflower seeds

Soak the above overnight then add

¼ cup sesame seeds

 Process the following:

2 tomatoes

½ cup sun dried tomatoes

1 large carrot

¼ red capsicum

1 cup parsley or basil

1 cup coriander

Juice of two lemons

4tsp salt

4tbs tamari

 Method

Add processed ingredients to seed mix and combine with a spoon.

Place about two cups of the mix onto each bake sheet lined dehydrator tray and spread to about ½ cm thick. Score each sheet of mix to make crackers into squares. Dehydrate at 145F/63C for 1 hour. Reduce temp to 110F/45C. After 8 hours flip over the crackers peel off the bake sheet and crack apart the crackers to dry easier. Continue to dehydrate till dry and crispy. Can use different variations of herbs, spices, dried fruits etc. for taste and variety.

Of course if you don’t want to make these super healthy crakers, you can buy corn thins, plain corn chips or rice crackers for the same purpose.

Dips for crackers

 

Olive and carrot dip

Process the following:

2 cups dehydrated or soaked almonds

3tbs tamari

3 carrots 15 pitted olives

1tsp salt

1 clove garlic

Juice of 1 lemon

 

Sprouted hummus dip

2 cups chick peas (soaked and sprouted- 2 days)

¾ cup olive oil

Juice of 1 lemon

1 cup fresh herbs – parsley, basil, coriander

1 shallot or small purple onion

1tsp salt

1tsp tamari

¼ cup water

Blend or process till smooth.

Variation – can add beetroot juice instead of water for a pink colour and taste variation

 

Brazil nut pesto

1 bunch basil or coriander

2 cups Brazil nuts

1 clove garlic

Juice of ½ lemon

Salt and pepper to taste

Process to a smooth paste

 

Avocado dip

1 cup cashews

1 avocado

Salt and pepper to taste

Sweet chili sauce to taste

Juice of ½ lemon

Blend all in blender till smooth

 

Crackers can also be served with an endless variety of salad ingredients such as slices of tomatoes, avocados, sprouts etc as desired. The crackers also make a handy travel lunch or dinner for on the road or plane or lunchboxes for school or work.