A Little Lunchbox Love for Valentines Day! | FineCooks

A Little Lunchbox Love for Valentines Day!

This is especially fun for my new-to-gluten-free friends that think special “normal” holidays like Valentine’s Day are a thing of the past.

This is a gluten free, dairy free, old-fashioned PB&J sandwich. Well, it’s not completely old-fashioned because I used organic grape jam, all-natural peanut butter (with nothing but peanuts) and Udi’s gluten free dairy free bread.

What makes it special? Well, if you’re gluten free, the fact that you can have PB&J in your lunch feels kind of special. But, in this case, I just broke out the heart-shaped cookie cutters…and…viola!

Are there special things you do for a Valentine’s Day lunch? This year our children’s school is having everyone bring a fruit to make a “friendship salad.” A great healthy approach to a very sugary day.

(Because somewhere throughout the day, dark chocolate should be mandatory!)

*Tip: Cut the bread with the cookie cutter BEFORE you top it with your favorite sandwich innards.

POSTED ON: MAY 26, 2013 BY KAREN

CATEGORY:: Holiday,; Mom Cooks Gluten Free

RELATED TAGS:: dairy free,; organic grape jam,; peanut butter and jelly sandwich,; Valentine's Day

1 Comment and 0 Replies

- Jenn
- 02.11.2011
Very cute Karen!! Thanks for the idea. I'll be doing this for my boys and I think they will love it. Happy Valentines day to you.

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WHAT IS GLUTEN?

Gluten is a protein found in wheat, rye, barley and oats (due to cross contamination). It's commonly found in breads, pasta, cakes, cookies and in most pre-packaged food products.

Millions of people world-wide suffer poor health symptoms from gluten-intolerance, wheat allergies or celiac disease.

This site is dedicated to bringing comfort foods back to those who are living gluten free!

What is always gluten free?

Corn
Eggs
Fish and Seafood
Fruits and Berries
Milk
Nuts and Seeds
Potatoes
Quinoa
Rice
Soy
Unseasoned Meat and Poultry
Vegetables

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RECENT COMMENTS

Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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