Pack a healthy and sugar-free lunch box for kids for a picnic or day out with these gluten-free snack recipes from the I Quit Sugar Kid's Cookbook by Sarah Wilson.

Cucumber Laughing Heads

Makes: 6 portions
Preparation Time: 5 minutes

1 telegraph or 2 Lebanese cucumbers
¼ cup cream cheese, softened
50 g thinly sliced ham
1 teaspoon capers
1. Cut the cucumber in half lengthways and scoop out the seeds with
a teaspoon.
2. Fill one ‘tunnel’ with cream cheese and the other with a thin layer of ham.
Press the two layers together then slice carefully into 3 cm rounds.
3. Place two capers on the cream cheese for eyes.
Tricky tip
Add some fronds of fennel to make eyebrows.

Cheese and Bacon Lollipops

Makes: 8 portions
Preparation Time: 10 minutes (+ chilling)
Cooking Time: 5 minutes
½ cup cream cheese, softened
½ cup grated cheddar or crumbled goat’s cheese
4 tablespoons chopped herbs (thyme or basil are great)
sea salt and freshly ground
black pepper, to taste
4 rashers bacon
3–4 tablespoons crushed pecans or almonds
1. Combine the cheeses, half the herbs, salt and pepper in a bowl.
2. Divide into 8 bite-sized pieces, roll into balls and insert a bamboo skewer into each ball. Refrigerate overnight or freeze for 20 minutes.
3. Meanwhile, cook the bacon until crispy. Allow to cool then dice finely or crumble up and mix with the crushed nuts and the remaining herbs.
4. Roll the balls in the bacon and nut mixture and serve.

More ideas for finger food
Little hands like little handles - lamb cutlets are sweet, chicken drumsticks are juicy and cocktail sticks add a handle to any fruit, sandwich or meat.

Gluten-free choc-chip cookies

These cookies are deliciously tasty and almost cake-like in texture. Enjoy warm out of the oven, or cold if you prefer.
Makes: 12 cookies
Preperation time: 10 minutes
Cooking time: 20 minutes 


1½ cups buckwheat flour
1 teaspoon baking powder
1 teaspoon vanilla powder
½ teaspoon sea salt
125 g unsalted butter, softened
½ cup rice malt syrup
1 egg
100 g 85% dark chocolate, coarsely chopped (you can add a pinch of stevia to counteract the dark chocolate for younger kids) or good-quality dark chocolate chips


1. Preheat the oven to 160°C. Line two baking trays with baking paper.
2. Combine the flour, baking powder, vanilla powder and salt in a large bowl.
3. In a separate bowl beat the butter and rice malt syrup with an electric mixer until creamy. Add egg and beat until combined.
4. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate (and stevia if using).
5. Roll tablespoons of the mixture into balls and place 4 cm apart on the lined trays. Press down slightly.
6. Bake for 15–20 minutes until lightly golden. Transfer to a wire rack to cool.
Store in an airtight container for up to 3 days.