In warmer weather, a firm favourite is dip and dippers. Avocado dip is an easy one to make, is full of 'goodness' and the range of dippers that can be used is wide - (Burt's) crisps, vegetable crisps, sticks of cheese, vegetable sticks, sliced peppers, gluten free mini breadsticks, slices of apple and so on. Parmesan crisps are also good for dipping...
pizza, we try to freeze some slices for use in lunchboxes. It's ready to be grabbed, put in the bag and will be defrosted by lunchtime. Sous Chef J likes it with gluten free mayo.
When there's time, and we are planning days out, then some nut crackers will be made. These go well with cheddar cheese, coleslaw and apple to make our own version of a gluten free ploughman's lunch.
Slices of our pastryless quiche are also good for lunchboxes. Served with some coleslaw and a packet of Burt's chips and Sous Chef J is very happy indeed.
We have ventured into the realms of purpose made savoury lunch/brunch muffins and they were a hearty option. Although Sous Chef J preferred them warm, they were eaten speedily with an accompanying sachet of tomato ketchup.
lemon drizzle loaf and two mini lemon drizzle loaves (see the top pic to see what these look like sliced!) as well as a whole tray of mini chocolate muffins (using our quick mix chocolate cake recipe and chocolate fudge icing). Half of all we baked were cooled, bagged, labelled and frozen for easy lunchbox fixes over the coming days.
We hope the things that work for us provide ideas and inspiration to you - we have more to cover in a later post so watch this space!