Recipes

Ingredients

Wraps (4-6):

• 100 grams buckwheat flour (or other gluten-free variety)
• 200 ml plantbased milk, no sugar (f.e. almond)
• 1 egg
• 1 tbsp oatmeal
• 1 tbsp almond shavings
• 1 tbsp coconut oil

Egg salad:

• 4 eggs
• 4 tbsp homemade mayonnaise
• 1 spring onion, thinly sliced
• 2 tsp curry powder
• pinch of pepper, salt

Homemade mayonnaise:

• 1 egg yolk
• 1 tsp lemon juice
• 1 tsp mustard
• pinch of pepper, salt
• 200ml avocado oil

Other suggestions:
Sweet: almond butter, fruits, cinnamon or raw honey
Savory: homemade hummus or pesto, chicken fillet, avocado and raw vegetables.

Preparation

1. 1. Egg salad: boil the eggs, cut into small pieces and mix all ingredients. Garnish with spring onions.
   2. Mayonnaise: mix the egg yolk with lemon, mustard and spices. Add the oil slowly while stirring. Keep stirring and pouring oil carefully until it is smooth and mayonnaise. Probably you need some help!
   3. Wraps: mix the ingredients and fry the wraps in coconut oil.
   4. Fill 2 to 3 wraps with egg salad and/or other variant and carefully fold in half. Add a napkin and spoon in de lunch box.
   5. Make extra pancakes and egg salad so the lunch box can be filled in no time the next morning!

Snack Lunch