In celebration of Celiac Awareness Month, Linda @ Gluten Free Homemaker has put together a great event full of resources! Linda has pooled together 10 experts who each have chosen an area to focus on for daily, brief tips relating to starting and/or maintaining a gluten free lifestyle. You will need to visit each individual blog to see their daily tips and advise.
My goal for this series is to help people realize gluten-free lunches and snacks can still be great! I hope to provide you with ideas that will help spice up YOUR daily fare with something you may not have thought of before. Going gluten free is not a jail sentence: it’s an opportunity to take care of yourself and feed yourself real, nourishing, and new foods.
Come along these next two weeks as we explore: Gluten Free Lunchboxes and Snacks!
Here are the topics I’ve covered in this series of gluten free lunchboxes:
- Reusable Lunchbox Wares
- Sweet GF Wrap Ideas
- Packing a Balanced Lunchbox
- Stocking Up w/ an Oatmeal Snack Cookie
- Lunch on a Stick
- Gluten & Dairy Free Dips & Spreads for a Lunchbox
- 10 GF Wrap Ideas
- Making Use of Leftovers,
- Muffins & Waffles for a Lunchbox?!
- Top Foods for a Healthy Lunchbox,
Tip of the day: Stocking the freezer with healthy foods to throw into to lunchboxes on busy mornings
Making snack and lunchbox fillers on the weekends has really saved me during busy school weekdays. We pick a few recipes, new, or tried and true and cook them up. Sometimes my daughters pick them, sometimes I do. We wrap individual portions, or just freeze the lot and wrap them up come lunchbox time. My daughters love to check the freezer for which items they will put into their boxes each day!
As always, make every ingredient count to help ensure you are feeding your body, and your family’s well. In this recipe, we have healthy fats (seeds), wholegrains (oats), and fiber (chia). By using a low-glycemic sugar, I feel even better about serving these ‘cookies’ to my kids.
On this particular day, I needed a healthy after-school snack, so I was looking though my ‘to try’ recipes for inspiration. Last year sometime I received a free e-book, and this was one the recipes that caught my eye, a recipe from Heather Eats Almond Butter (sadly, she just stopped blogging). I made several changes to make it work for our family, but the end result was a cookie worth every little bite!! The add-in options for this recipe are endless, as are the adaptations. Can’t do nuts? Sunflower seed butter it is! No chocolate? Then how about some dried fruit?! Or maybe both is more up your alley. Have fun playing around with it!
What is your favorite add-in? Are you a fruit or chocolate kind of person?
- 1 cup rolled oats
- ¼ cup chia meal or flax meal (optional, but adds good omegas, fiber, and healthy fats)
- ½ cup favorite seed or nut butter
- ⅓-1/2 cup liquid sweetener (I used maple syrup, but honey, agave, coconut nectar are all options)
- ½ cup chocolate chips
- 1 teaspoon vanilla
- ½ teaspoon salt
- In a medium bowl, mix the dry ingredients together.
- In a liquid measuring cup, thoroughly blend the wet ingredients.
- Mix the two together.
- Preheat your oven to 325 degrees.
- Let rest in the fridge for about 10 minutes while the oven heats.
- Drop small rounded tablespoonfuls on a greased cookie sheet.
- Bake for 10-12 minutes until just golden.
Here are some other healthy foods that masquerade as cookies:
- Fig Newton Bars
- Wholegrain Tollhouse Chocolate Chip Cookies
- No Bake Cookies
- Chocolate Peanut Butter Rice Crispy Treats
Don’t forget to visit each blog to see other helpful advise and hints!
Getting Started – Linda @ The Gluten-Free Homemaker
Traveling – Karen @ Gluten-Free Travel Blog
Eating Out – Heather @ Gluten-Free Cat
Frugal Tips – Janelle @ Gluten Freely Frugal
Cooking – Carrie @ Ginger Lemon Girl
Baking – Jules @ Jules Gluten Free
Kids – Lynn @ Lynn’s Recipe Adventures
Shopping – Laura @ Gluten Free Pantry
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