Sometimes I just want a plain old sandwich. A lot of folk insist that what makes for a really good sammie is the bread. I used to think this same way. However, ever since I went gluten-free (mostly) I have been on the hunt for the best wheat-free slice, and have yet to discover a real gem. Although, the weekly home-baked loaves that my once-fiancé-never-turned-husband used to bake me were definitely up there...but that is a different blog entirely...

In my experience, most rice breads are bland, buckwheat can be heavy, and overall, most celiac-friendly loaves crumble at defrost. What I have found however, is that with the proper golden-toast, and stellar fillings, you CAN produce an outstanding stack of flavour to pack for a brown bag lunch.

I do adore PB & J. And a layered piled of grilled veggies with a nice pesto and a sprinkle of nuts is nothing to scoff at either. But what I have been loving lately, is a simple concoction inspired by a pre-packaged snack I saw at a local supermarket. It delivers all the necessary lunch-time desirables: flavour, texture, energy, and portability. This slick stacker will deliver substantial midday protein, and a solid serving of vegetables.

Simple Sunflower Seed Sammie for One

• 2 slices bread of choice
• 1/2 carrot, grated
• 2 T raw sunflower seeds
• 2-3 generous T homemade or store-bought hummus
• 1 kale leaf
• 1 t tamari
• Salt &plenty of pepper to taste

Directions

1. Toast your bread (gluten free, or not)
2. In a small bowl, combine the carrot, sunflower seeds, tamari and hummus. Season with salt and pepper.
3. Spread 1/2 of the carrot spread on each slice of bread, top one piece with the kale leaf, and sandwich together.
4. Serve with a piece of fruit, a tall glass of almond milk, and then make it through to dinner craving-free!

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