Getting creative for lunch with gluten-free carrot cake cupcakes 0
Gluten-Free Carrot Cake Cupcakes With Icing (Photo from The Gluten-Free Baking Book by Donna Washburn and Heather Butt, Robert Rose Inc.)
Making kids' lunches can be challenging at the best of times. The stress of dealing with dangerous allergies or major food sensitivities have many parents heightening their diligence on what they can send to school with their kids. Research is key, and working closely with their children's teachers and school board for guidance is a given.
But that doesn't mean what the lunch you pack for school — or office for that matter — has to be boring or repetitive.
Here's a selection of delicious, nutritious recipes that fit the bill both in the classroom and at home.
Gluten-Free Carrot Cake Cupcakes With Icing
Delicious and easy to prepare. Recipe courtesy of The Gluten-Free Baking Book by Donna Washburn and Heather Butt (2011, Robert Rose Inc.)
- 3/4 cup (175 ml) sorghum flour
- 1/4 cup (60 ml) tapioca starch
- 2 tsp. (10 ml) glutten-free baking powder
- 1/2 tsp. (2 ml) baking soda
- 1 tsp. (5 ml) xanthan gum
- 1/4 tsp. (1 ml) salt
- 1/2tsp. (2 ml) ground cinnamon
- 1/8 tsp. (0.5 ml) ground cloves
- 1/8 tsp. (0.5 ml) ground nutmeg
- 1/3 cup (75 ml) granulated sugar
- 1 large egg
- 1/4 cup (60 ml) milk
- 3 Tbsp. (45 ml) vegetable oil
- 1/2 tsp. (2 ml) vanilla extract
- 3/4 cup (175 ml) cup shredded carrots
- 1/3 cup (75 ml) toasted chopped walnuts (leave out if nut allergy)
- 1/3 cup (75 ml) raisins
- 3/4 cup (175ml) Cream Cheese Frosting (recipe to follow)
In a bowl or plastic bag, combine sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cloves and nutmeg. Mix well and set aside.
In a separate bowl, using a handheld electric mixer, beat sugar, egg, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.
Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350F (180C). Bake for 20 to 30 minutes or until a tester inserted in the centre of a cake comes out clean. Let cool in pans for 5 minutes. Remove from pans and let cool completely on rack. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
- 1 pkg (8 oz/250 g) brick cream cheese, at room temperature
- 1/4 cup (60 ml) butter, softened
- 2 cups (500 ml) sifted gluten-free confectioner’s (icing) sugar
- 1 tsp. (5 ml) vanilla extract
In a bowl, using a handheld electric mixer, beat cream cheese and butter until light and fluffy. Beat in confectioner’s sugar and vanilla until blended.
Edamame and Rice Noodle Carrot Salad
This salad is colourful and a fresh-tasting addition to a school or work lunch. If you have leftover rice, you can use that instead of the noodles. Courtesy of Longo’s.
- 1/3 of a 454 g bag thin rice vermicelli (about 150 g)
- 1 bag (300 g) frozen shelled edamame
- 2 carrots, shredded
- 2 tsp. (10 ml) sesame seeds
- 3 Tbsp. (45 ml) seasoned rice vinegar
- 1 Tbsp. (15 ml) sesame oil
- 1 Tbsp. (15 ml) soy sauce
In a pot of boiling water, cook vermicelli for about 2 minutes or until tender. Drain and rinse with cold water. Using scissors, cut into 1-inch (2.5 cm) pieces and place in a bowl.
Return pot filled with water to a boil and cook edamame for 5 minutes. Drain and rinse with cold water. Add to noodles with carrots and sesame seeds. Stir in vinegar, oil and soy sauce until coated well.
Turkey With Avocado Mayo Sandwich
Creamy avocado adds richness to the crisp combination of apple slices and cheese. Courtesy of Longo’s.
- 1 small, ripe avocado
- 2 Tbsp. (30 ml) light mayonnaise
- Pinch each salt and pepper
- 2 multigrain baguettinis, sliced in half lengthwise
- 4 oz. (125 g) deli sliced turkey or hamâ¨
- 2/3 cup (150 ml) shredded lettuce
- 1/4 cup (60 ml) shredded cheese
- 1 apple, cored and thinly sliced
Scrape out avocado into shallow bowl and mash with fork; stir in mayonnaise, salt and pepper. Spread over bottom half of baguettinis. Top with turkey, lettuce, cheese and apple slices. Top with other half of baguettini and cut in half to serve.
Chicken Rice Soup
Pick up a rotisserie chicken and enjoy it for dinner, then reserve some of the chicken for this soup for lunch. Packed in a thermos, this soup will be a comforting flavour of home for the kids. Courtesy of Longo’s.
- 3 cups (750 ml) chicken broth
- 1 each carrot and celery stalk, finely diced
- 1/3 cup (75 ml) basmati rice
- 1 cup (250 ml) diced cooked chicken
- 1/4 cup (60 ml) freshly grated Parmesan cheese
In a pot, bring chicken broth, carrot, celery and rice to a boil. Reduce heat and boil gently for 5 minutes. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender and chicken is hot.