I am cheating a bit here. These bentos were made a while ago. To be precise, this is what we ate for lunch when we went to Heritage Park. But life gets busy and other things demand to be posted, and the poor little pictures of my autumn bento box was forgotten.
However, Brady is working an overnight shift tonight so I am filling this time of quiet after the kids go to bed and before I feel ready to succumb to sleep myself with spending time piddling around on the computer. That has led me here, posting up a picture of a bento box fit for Fall.
The preparation on these bento boxes was pretty simple. (Yes, I know there is only one in the picture, you will just have to trust me that there was more) The leaves in the bottom container are tuna fish sandwiches. I cut out the shapes from gluten free bread using a cookie cutter first, and then assemble the sandwich. That way, the cutting is less messy, and you can still salvage the crusts to grind up into bread crumbs for meatballs, meatloaf, or breading something for frying. Surrounding that is carrot sticks.
The top portion of the box has grapes and a muffin paper filled with homemade gluten and dairy free graham crackers in the shape of acorns. I am working on incorporating almond meal into my graham cracker recipe, and will post it up as soon as I finish the testing process. I bought special autumn muffin papers specifically for this, but the design does not show at all. Oh well, they worked well for muffins later that week.
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