It is officially gluten free picnic season and we CAN! With so many fabulous gluten free alternatives to the standard picnic fare, why not go see nature at it’s finest, whilst enjoying a relaxed meal.
The best foods for a fun carefree picnic should be easy to carry, easy to eat on the grass, on a log or on the beach, shareable with friends and light yet satisfying. Melting frostings and creams are out, as are overly delicate recipes or foods that bloat and stuff you to the core. A cold pack or refrigerated bag is good for transporting foods, but picnic foods should be delicious at room temperature. Ideally just choose a few different nibbles, 2 or 3 main dishes, fruits and an easy cake or slice.
Some ideas to get you thinking…..
Nibbles or grazing platter
- Humous or other dips with fresh cut crunchy vegetables and assorted gluten free crackers
- Guacamole and salsa with corn chips
- Cold onion bhajis
- Lentil coconut fritters
- Potato ricotta balls
- Trail mix of dried fruit, nuts and seeds
- Pretzels or chips with a difference
- Scotch eggs (see recipe below) with a special pickle or relish
- Tapioca crepes with filling of choice (see recipe below)
- Gluten free baguettes with chicken, lettuce and rocket
- Cold Sausage rolls with a mango chutney
- Chicken satay skewers
- Rice paper rolls
- Cold meats
- Frittata or mini quiches
- Fresh coleslaw, potato or bean salads
- Chocolate Chip pumpkin muffins (see recipe below)
- Chocolate caramel slice (recipe in our lunchbox blog)
- Chocolate balls (recipe in our lunchbox blog)
- Chocolate cake or brownies
- Mini lemon tarts (recipe in our teenage birthday blog)
- Banana bread
- Fresh cut up fruits
- And a packet of lollies
If you're picnicking with others who will bring non gluten free foods, try to keep each dish in its own container to avoid cross contamination. Pack extra spoons or tongs to ensure there is no double dipping, and remember to ask everyone to not dip biscuits from other plates.
Oh, and as to what’s our favourite gluten free picnic foods……it’s a toss up between scotch eggs and mini lemon tarts. Enjoy!!
Gluten free Scotch eggs. (Makes 4)
- 5 eggs
- 50g gluten free bread crumbs.
- 4 tablespoons plain gluten free flour
- Salt and pepper to season
- 6 gluten free sausages (or sausage meat from the butchers)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Oil for deep frying
Tips before starting
Handle the eggs very gently when peeling and wrapping in the sausage meat. You don't want to break them.
Wetting hands with cold water will stop the meat from sticking as much.
- Boil 4 eggs for 6 minutes and then place them straight into ice cold water. Carefully peel once they have cooled.
- On 3 separate plates place the bread crumbs lightly seasoned with salt and pepper, gluten free flour, and the 5th egg lightly beaten.
- Squeeze the sausage meat out of the sausage skins, discarding the skins. Combine well with salt, pepper, sage and thyme
- Divide the meat and roll into 4 balls of equal size, then press each into thin oval shapes about 1 cm thick.
- Lightly dust the eggs in the flour and pop in the centre of the meat ovals. Gently bring the sausage meat together around each egg, pinching loose bits together. Be patient, it takes time to get this right.
- Once the meat is sealed around the eggs, roll them in the flour, the beaten egg and then the breadcrumbs. Gently press the breadcrumbs into the meat, ensuring they stay sealed.
- Add vegetable oil to a large pan until its around 6 cm deep and place on a medium heat. Bring the oil to 160 C or hot enough that a couple of breadcrumbs dropped in, will sizzle and rise to the surface.
- With a slotted spoon carefully lower the eggs into the oil and fry for 8 minutes, turning every few minutes. Remove and drain on kitchen paper before refrigerating and ensure eggs are completely cool before packing in the picnic kit.
Stuffed Tapioca Crepes
These delicious tapioca crepes have a stretchy texture that is perfect for wrapping picnic foods. Simple makeup a batch, cool, then fill with your favourite stuffing.
- 1 cup tapioca flour
- ¾ cup milk of choice (dairy or other)
- 2 eggs
- A pinch of salt
- Your favourite fillings
- Simply whisk together the flour, milk, eggs and salt.
- Heat a large nonstick frying pan to medium high heat and pour around a quarter of a cup of batter onto the pan. Lift and move the pan around to mould to the desired size. The crepe will cook quickly and must be flipped when bubbles form across the surface.
- Flip and cook for another minute or two before removing to cool on a drying rack.
- Continue until all batter is finished.
- Leave to cool. The crepes can sometimes stick together whilst cooling. Just carefully pull them apart to add your favourite topping, then either roll or wrap; whichever you prefer.
Ideas for picnic crepe fillings include:
- Salmon, capers and cream cheese
- Chicken, lettuce and mayo
- Avocado, cheese and spinach
- Nut spread with sliced banana
- Spinach, ham and salsa
- Caramelised pumpkin, bacon and rocket
- Strawberries, honey and walnuts
Gluten Free Choc Chip Pumpkin Muffins
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup of soft warm coconut oil, (but not too hot)
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 2 eggs
- Chocolate baking buttons
- Preheat the oven to 180 C and lightly grease a 12 muffin tray.
- Combine all dry ingredients except the chocolate and mix well.
- Add the wet ingredients and continue to mix well.
- Pour the batter into the muffin tray and then poke a few chocolate buttons into each muffin space. Bake for around 20 minutes or until the tops are golden brown. Allow to cool before removing from the pan.