I don’t know about you but I’ve been through a lot of gluten free breads since I was diagnosed Coeliac. But the only one I keep coming back to at the supermarket is the Helga’s Gluten Free bread range.
Before I was diagnosed with Coeliac Disease I used to hate sandwiches for lunch at school. I’d often bring my sandwiches home uneaten (sorry Mum!). But after I was told I could no longer have a fresh sandwich for lunch – well it was all I wanted. However, that was made much harder with the gluten free bread at the time when I was diagnosed, almost 10 years ago. It was dense, crumbly, often tasted sweet and had to be toasted to be somewhat edible. So, I pretty much gave up hope on having a gluten free sandwich. Until NOW! Gluten free bread has come such a long way in 10 years, so far in fact my non-gluten free partner happily eats it at home.
To celebrate the great tasting and soft gluten free bread on the market I wanted to give all my fellow Coeliac’s some inspiration to make lunch great again! If you have the time, I highly recommend you make the fresh pesto to go with this recipe – it packs a punch.
- For the sandwich:
- 1 slice of Helga’s Gluten Free 5 Seeds bread
- ¼ avocado, thinly sliced
- 1 tbsp pesto (if fresh recipe below)
- 4 cherry tomatoes
- 4 small bocconcini
- A drizzle of olive oil
- ½ tsp balsamic vinegar glaze
- Basil pesto ingredients:
- 20g pine nuts
- ¾ cup of fresh basil plus extra to serve
- 30g parmesan cheese, grated
- 1 garlic clove (optional)
- 3 tbsp of olive oil
- Spread the bread with the pesto. Top with avocado, cherry tomatoes, bocconcini, a drizzle of olive oil and balsamic. Sprinkle over fresh basil and serve.
For the pesto:
- In a small fry pan over medium heat, lightly toast the pine nuts.
- In a food processor, place all the pesto ingredients except the olive oil. Blitz until combined. Drizzle in the olive oil and continue to blitz until well combined.
- Season with salt and pepper to taste. Store in an airtight jar in the fridge for up to 2 weeks.