Now more than ever, people are searching for gluten-free fare as part of a healthy diet. And it's not just for those with celiac disease -- gluten-free eating is a trend that's here to stay.
The benefits of going gluten-free can include any of the following: increased energy, better bowel movements, glowing skin, increased mental clarity and the most common one improved digestion. I have seen the benefits with my own body and with numerous clients in my nutrition practice, so it's not surprising many people are seeking out gluten-free recipes.
My newest creation is a gluten-free chickpea and apple slaw sandwich. I've always been more of salad eater than a sandwich eater, but a client of mine had asked me for some sandwich ideas for her two children and I was inspired to create something delicious and nutritious . This recipe tastes as good as it looks.
The blend of flavours -- from tangy to sweet -- and the varied texture make this recipe a winner. When choosing a gluten-free bread, look for loaves made with brown rice, almonds, quinoa or millet. My favourite brown rice bread, by Food For Life, isn't too dense and pairs nicely with the chick pea and apple slaw.
1 Granny Smith apple, peeled and grated
Juice of 1/2 a lemon, freshly squeezed
14 oz can of organic chickpeas or navy beans, drained and slightly mushed with a fork
1 carrot, peeled and grated
1/4 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp red wine vinegar
1 tsp walnut oil
4 slices of your favourite gluten-free bread, toasted
Squeeze the lemon juice onto the grated apple. Mix the apples, beans, cranberries, sunflower seeds and carrot together. In a separate dish, mix the red wine vinegar together with the walnut oil. Add the dressing to the apple mixture, and spread on your favourite toasted gluten-free bread.
You can serve this as lunch for two people, or on crackers as a appetizer for an afternoon picnic or barbeque.