The first day back-to-school always seems to be a mix of excitement, nervousness, and anticipation. As a kid, I remember the build up leading to the new school year – buying sparkly new notebooks, writing utensils, and other school supplies; picking out an outfit for the big day; selecting a new back pack and lunch box; posing on the front steps of our house as my mom snapped photos.
Now, as a mom, I get to be part of the excitement of helping my daughters prepare for their new school year. My heart melted to see them so excited for their first day of daycare and kindergarten; and at the same time, I was also nervous about whether they would quickly adapt and ease back into the school routine after many weeks of summer vacation.
The new school year also marks the return to routine for parents. While we let out a deep sigh of relief, we also return to the juggling act of long work days, school drop-offs and pick-ups, schlepping kids to after-school activities, and of course organizing snacks and meals.
Sandwiches were always the go-to when I was in school – easy for parents to make and easy for kids to eat. And it seems that things haven’t changed much, as sandwiches continue to be a popular lunchbox item.
This is my favorite, really simple-to-make gluten-free bread recipe. It holds together nicely, is packed with protein to keep you feeling full longer, and is a great source of antioxidants, B-vitamins, calcium, and magnesium.
Recipe: Almond-tahini power bread
(makes 1 loaf)
· 2 cups almond flour
· ¼ cup arrowroot starch (or tapioca flour if you don't have arrowroot)
· 2 tsp baking powder
· ½ tsp baking soda
· Generous pinch of sea salt
· 3 large eggs
· ½ cup whole tahini
· 1 Tbsp apple cider vinegar
· 2 Tbsp olive oil
· ¼ cup water
· ¼ cup sunflower seeds
1. Preheat the oven to 180 C. Grease a loaf pan using olive or coconut oil
2. In a large bowl, combine almond flour, arrowroot, baking powder, baking soda and salt.
3. In a separate bowl, mix together the wet ingredients – eggs, tahini, apple cider vinegar, oil and water.
4. Add the wet ingredients to the dry ones, and mix together just until there are no lumps. Add in the sunflower seeds and mix just until evenly combined.
5. Transfer the batter to the loaf pan – the batter will be quite thick, so you’ll need to scoop it out with a spoon or spatula to really get the last bits. Then use the spatula to evenly distribute it in the pan and smooth down the top.
6. Bake for about 30-35 minutes – it will be ready when a toothpick inserted in the center comes out clean, and the top will feel very firm. (If you’re not sure, err on the side of slightly over-baking it).
7. Allow the bread to sit for about 5 minutes before removing it to a cooling rack, and let it cool before slicing. It can be kept on the counter for a few days, and last up to a week in the fridge (wrap it up in parchment paper to avoid drying).