5 Sweet Treats for a Throwback to Your Lunchbox
There are few things as comforting as a packed lunch—just knowing you have an amalgamation of nourishment waiting for you is enough to make your entire morning. At the Wanderlust 108s, you can revisit this warm era of a childhood by opting into our boxed lunch option designed to help refuel and feel awesome.
Inside you’ll find the original Wanderbowl, a Rainer apple, trail mix, smoked paprika popcorn, fruit leather, Flow Alkaline wine, and a rosemary lavender sugar cookie—all totally vegan, gluten-free, and delicious.
Until then, we’ll keep you satisfied with some of these delicious recipes lunchbox guru Bethany Costello. Each treat is designed to hit those nostalgia buttons, all while providing you an energy-boosting snack that satisfies both the mind and body.
Sweet Potato Peanut Butter Granola Bites
These soft, quick bites pack a punch of sustainable energy packed with flavors and textures. Filled with protein from the peanuts, vitamins c, b, and fiber from the sweet potatoes, and magnesium from oats, these are perfect to start your day or keep it going. Don’t skip using the cardamom, it will add that little something you didn’t know you were missing from your life!
5 1/3 cups gluten-free rolled oats
6 Tbsp ground flaxseed meal
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
½ tsp ground nutmeg
1 tbsp salt
2 cups sweet potato puree
1 cup creamy peanut butter
3/4 cup honey
1/2 cup brown sugar
1 tbsp vanilla
1 cup crushed peanut pieces
1. Mix oats, flaxseed meal, cinnamon, cardamom, ginger, nutmeg, and salt together in a bowl with a spatula.
2. Mix the sweet potato, peanut butter, honey, brown sugar, and vanilla together in a separate bowl.
3. Add the sweet potato mixture to the oat mixture. 1/2 way mix together. Add peanuts and combine until fully incorporated.
4. With scoop, scoop out and place on baking sheet lined with paper. Place with about an inch apart from each other. Flatten slightly.
5. Bake at 375 degrees for 10–20 minutes or until balls look dry and golden around edges.
Vegan and Gluten-Free Banana Bread
You’ll never believe this banana bread is gluten free and vegan! The trick to getting that true banana flavor is to heat those bananas up before making your bread. This pulls the natural sugars from the fruit and to extract all the flavor that you can, this also add extra moisture to the cake. If you don’t care for cinnamon, and want to leave this natural, feel free to ditch the cinnamon.
4 medium ripe bananas
1/3 grams vegetable oil
1/3 cup canned coconut milk
2/3 cup brown sugar
1 tbsp grams vanilla extract
3 cups gluten-free all purpose flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1. In a microwave-safe bowl, place peeled bananas. Plastic wrap the top. Microwave for 1 minute until bananas are soft.
2. In a bowl combine bananas, oil, milk, brown sugar, and vanilla. Whisk until it becomes light and combined.
3. In a separate bowl measure and sift flour, cinnamon, baking soda, baking powder, and salt together.
4. Add 1/2 the flour to the oil mixture. Mix 1/2 way in. Add the other half of the flour mixture. mix together until just barely combined. Don’t overmix or it will become chewy!
6. Pour mixture into a greased 9×5 loaf pan.
7. Bake at 375 degrees for 25–45 minutes or until a knife comes out clean. Let cool in the fridge overnight before cutting.
Gluten-Free Lavender and Rosemary Sugar Cookies
These light, airy cookies have a hint of rosemary and lavender to promote relaxation and ease—plus who hasn’t been happy eating a cookie? They’re the perfect afternoon snack with a cup of tea.
5 3/4 cups gluten-free all-purpose flour
1 tbsp + 2 tsp baking powder
1 lb. earth balance vegan butter
2 cups granulated sugar
¼ cup flaxseed meal
½ cup water
1 tbsp vanilla
1 tbsp fresh rosemary chopped finely
1 tbsp lavender chopped finely
1. In a bowl combine the flaxseed meal and water. Let sit for 5 minutes.
2. Grind some sugar with the rosemary and lavender. Add this mixture to the remaining sugar.
3. Cream the sugar and vegan butter together. Add flaxseed meal and vanilla, then flour and baking powder.
6. Scoop with 1 oz scoop onto the tray and freeze for one hour.
7. Bake at 350 degrees, 8–12 minutes or until edges are barely golden brown.
Gluten-Free Zucchini Cake
Our gluten-free and vegan zucchini bread seems to get the yogi’s favorite at our 108s! This super moist, flavorful morning bread will start your day off on the happy side, and zucchini happens to be packed with fiber, vitamin C, vitamin K, and riboflavin. Plus, you get to see the magic of using flaxseed meal as an egg replacement in this recipe.
1 cup packed shredded zucchini
1 cup granulated sugar
2 cups gluten-free all-purpose flour
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cardamom
1 tbsp cinnamon
2 tbsp flaxseed meal
2/3 cups water
3/4 canola oil
1. In a bowl, combine flaxseed meal and water. Let sit for 20 minutes, stirring occasionally.
2. Add sugar and canola oil to the flax seed mixture. Whisk until lighter in color or about 2–3 minutes.
3. In a separate bowl combine flour, baking powder, baking soda, cinnamon, cardamom, and salt. Sift together.
4. Add 1/2 the flour to the oil mixture. Mix 1/2 way in. Add the other half of the flour mixture. Mix together until just barely combined. Don’t overmix or it will become chewy!
6. Pour into a greased 9×5 loaf pan.
7. Bake at 375 degrees for 25–45 minutes or until a knife comes out clean. Let cool overnight in fridge before cutting.
From an early age, Chef Bethany Costello knew the place she felt most at home was the kitchen. Upon graduating from the French Culinary Institute with a diploma in Pastry Arts, Costello began her career in New York City by stepping into her first kitchen at the acclaimed Three Star Michelin Rated, Bouley. Since then, Bethany has worked on numerous culinary projects and began the concept of culinary festival management alongside food production, pairing with festival producers to create specialized food experiences for festival goers to coincide with the festival’s environment.