This recipe started out as a dinner recipe, based on an idea in the Mountain Bread Recipe Book. But after having the left overs for lunch I realised they made a good lunch box idea. I also froze and thawed one as a test, just to make sure. Even better, they are great for using up left overs, I used left over gyoza filling in these.
Previous Lunch Box Wednesday Posts:
Lunch Box Wednesday #1 – Rice Balls, Egg Rolls, Carrot and Zucchini Muesli Bars
Lunch Box Wednesday #2 – Preserving Fresh Fruit, Pear and Vegetable Bread, Chewy Gluten-free Crackers
Lunch Box Wednesday #3 – Squeeze’ems
Lunch Box Wednesday #4 – Mini Calzones
Lunch Box Wednesday #5 – Oopsies and Spelt Pizza Scrolls
Lunch Box Wednesday #6 – Mini Frittatas
Lunch Box Wednesday #7 – Ideas from the archives
Mountain Bread Parcels
|Prep time||10 minutes|
|Cook time||5 minutes|
|Total time||15 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates|
|Suitable for||Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Lunch, Lunch Box, Main Dish, Savoury Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- Mountain Bread (1 piece for every 3 parcels)
- Fillings (See Note, 1 heaped teaspoon per parcel)
- 1/2 cup rice bran oil
Low Chemical / FAILSAFE depending on the fillings.
Any leftover meat or vegetables can be used as a filling, either finely chopped or mashed. If making fillings from scratch you might like to try:
If you are on the elimination diet or avoiding amines and want to use these in lunch boxes; make the parcels as soon as the fillings have cooled down. Once the parcels are cooked let them cool and place in the freezer straight away. Allow to thaw in the lunch box.
It takes less than 15 minutes to 6 of these once the fillings are ready.