Gluten-Free Eggplant Parmesan

Eggplant Parmesan
The best baked eggplant Parm!
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  1. 2 eggplants, (about 2 pounds total)
  2. 3 eggs
  3. 1 cup Whisked Gluten Free Breadcrumbs
  4. ½ teaspoon dried basil
  5. ½ teaspoon dried oregano
  6. ½ teaspoon salt
  7. ½ teaspoon pepper
  8. 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  9. 2 1/2 cups tomato sauce
  10. 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
  11. Olive Oil in a spray bottle or Olive Oil PAM
  1. Preheat oven to 400 °F.
  2. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  3. Cut eggplants crosswise into 1/4-inch-thick round slices.
  4. Whisk eggs in a shallow dish until frothy.
  5. Combine breadcrumbs, basil, oregano, 1/4 cup of the Parmesan, salt and pepper in another shallow dish.
  6. Dip the eggplant slices into the egg mixture, then coat with the breadcrumb mixture.
  7. Arrange the eggplant slices in a single layer on the prepared baking sheets.
  8. Spray prepared eggplants with olive oil (can use olive oil PAM or a spray bottle)
  9. Bake for 15 minutes then turn the eggplant slices over, spray the other side, then bake until crisp and golden, about 15 minutes longer.
  10. Stir basil into tomato sauce.
  11. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish.
  12. Arrange half of the eggplant slices over the sauce, overlapping slightly.
  13. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese.
  14. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan.
  15. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes

Roasted Garlic Baba Ganoush!

Roasted Garlic Baba Ganoush!
Silky smooth and delicious recipe featuring Ontario roasted garlic and eggplant, great alternative to hummus, vegan, healthy and oh so tasty!
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  1. 3 medium eggplants
  2. 1 whole garlic bulb
  3. drizzle of extra virgin olive Oil
  4. 2 tablespoons tahini paste
  5. ½ teaspoon cumin
  6. Juice of one lemon
  7. ¼ cup extra virgin olive oil
  8. salt and pepper to taste
  1. Put the flesh in a food processor.
  2. Take the garlic out of the foil and squeeze it into the food processor along with the eggplant.
  3. Add tahini paste, cumin, lemon juice and process until smooth.
  4. Add enough oilive oil to thin out the mixture until creamy (or to your liking).
  5. Add salt and pepper to taste.

Roasted Potato and Asparagus Summer Salad

Roasted Potato and Asparagus Summer Salad
Serves 12
A delicious twist on a summer favourite! This healthy potato salad alternative will be the star of your next potluck!
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  1. 1 pound of fingerling potatoes (or a mix of small red and white potatoes)
  2. 2 medium sized sweet potatoes
  3. 1 lb fresh Ontario asparagus
  4. 1 cup sliced fresh Ontario radishes
  5. 1/2 cup chopped fresh cilantro
  6. 1/4 cup chopped fresh chives
  7. 1/4 cup olive oil
  8. salt and pepper to taste
  1. 2 medium avocados
  2. 1 large lemon
  3. 1 garlic clove
  4. 3 tbsp Extra Virgin Olive Oil
  5. Salt and Pepper to taste
  1. Pre-Heat the BBQ or Oven to medium high heat
  2. Wash and scrub all potatoes but keep the peel on
  3. Wash asparagus and place in separate bowl, toss with 1 tbsp of the olive oil and a pinch of salt and pepper to coat
  4. Use the remaining olive oil to coat the potatoes then add a few pinches of salt and pepper to season
  5. If you have a grilling pan for the BBQ place the potatoes and asparagus in it to cook over medium heat. If you don't have a BBQ grilling pan, just place directly on the grill. (just make sure to wach the veggies so they don't char too much)
  6. Let the asparagus and potatoes cook turning and stirring every so often
  7. Remove the asparagus from the grill after approximately 5 minutes (or until soft)
  8. Let the potatoes cook for a little while longer (approximately 5-10 more minutes until the potatoes are soft when poked with a fork)
  9. Chop the radishes and herbs and add to the potatoes in a large serving bowl
  10. Zest the lemon over the salad to add flavour, then juice the lemon and set aside for the dressing
  11. Place all the dressing ingredients in a small food processor and pulse until nice and smooth, it should be nice and creamy before adding to the potatoes
  12. Add to the potatoes, asparagus and radishes and toss until evenly coated
  13. Garnish with a some lemon wedges and fresh herbs!
  14. Serve either warm or chilled

Pulled Beef Quesadillas

Pulled Beef Quesadillas
Mouth watering pulled beef wrapped in the perfect Gluten-Free tortilla wrap!
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Pulled Beef
  1. 1 lb. outside round beef steaks
  2. 1 tablespoon olive oil
  3. 1 tablespoon steak spice (club house is what we used since it's Gluten-Free!)
  4. 1/2 cup beef bone broth
  1. 4 TOUFAYAN® BAKERIES Gluten Free Wraps (available from our retail/online stores)
  2. ½ cup shredded white cheddar cheese
  3. ½ cup cooked pulled beef, or chicken, or pork.
Pulled Beef
  1. Sprinkle the steak spice on both sides of the steaks
  2. Add olive oil to your skillet or brush on the bbq and bring to very high heat
  3. Sear steaks in a skillet until browned on both sides.
  4. Put the browned beef in a slow cooker/crock pot.
  5. Pour in the bone broth. Cook on low for 8 – 10 hours or on high for 4 – 5 hours.
  6. Remove the meat from the pot and using two forks, pull meat apart.
  7. Set the beef aside for use in quesadillas, sandwiches or on greens!
  8. Don' waste the broth! Freeze the broth for later use in soup or gravy!
  1. In a non stick pan (large enough to hold a flat wrap) over medium heat, lay one gluten free wrap.
  2. Sprinkle the beef and cheddar cheese on one half of the wrap then fold over.
  3. Heat for 1 minute then flip over to get a nice sear on both sides of the wrap (the easiest way to flip is to flip it on the closed side of the folded tortilla. Cook for an additional minute.
  4. Slide onto your plate and cut in quarters.
  1. Serve with salsa, guacamole and plain Greek yogurt (great substitute for sour cream)

Best Homemade Hummus

Best Homemade Hummus
Creamy, fresh, healthy and versatile! Hummus is a great replacement for mayonnaise based dips or spreads and it is cheap!
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  1. 4 cloves garlic
  2. 2 cups cooked chickpeas or one 19 oz. can drained and rinsed well
  3. 1 tablespoon tahini paste
  4. 1 teaspoon lemon zest (half a lemon)
  5. 2 tablespoons lemon juice or ½ a fresh squeezed lemon
  6. 1 dash of hot sauce (Tabasco)
  7. ¼ cup extra virgin olive oil
  8. Salt and pepper
  1. In the bowl of a food processor add the garlic and chickpeas and process for one minute. Scrap down the bowl with a spatula. Add the tahini, lemon juice and olive oil. Process until smooth. Add salt and pepper to taste. Hummus can be thinned out with water or more olive oil to the consistency you like.
  2. Serve with Whisked Multigrain Baguette and fresh veggies.
  1. Sundried Tomato– Add ¼ cup chopped sundried tomatoes with the garlic and chickpeas.
  2. Roasted Red Pepper – Add a ½ cup chopped roasted red peppers to the garlic and chickpeas.
  3. Fresh Herb – Add a ¼ cup chopped fresh parsley, ¼ cup chopped fresh oregano and ¼ cup chopped green onions with the salt and pepper.

Gluten-Free Easter Brunch Bake

Gluten-Free Easter Brunch Bake
Serves 10
Delicious Strata made with Whisked Gluten-Free Italian Style Bread
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
  1. 12 slices white bread
  2. 3 green onions chopped onion
  3. 1 tablespoon butter
  4. 2/3 cup finely chopped bell pepper
  5. 1 pound fully cooked ham, diced
  6. 2 cups (8 ounces) shredded cheddar cheese
  7. 6 eggs
  8. 3 cups milk
  9. 1 teaspoon Dijon mustard
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon pepper
  12. 3 green onions chopped onion
  13. 2/3 cup finely chopped green or red pepper
  14. 1/4 cup butter, melted
  1. Cube sliced bread and set aside.
  2. Grease a 13-in. x 9-in. baking dish with cooking spray or butter.
  3. Saute onions with one tablespoon of butter or olive oil until softened.
  4. Add bell pepper and ham. Continue to cook for an additional 2 – 3 minutes then set aside.
  5. In a large bowl, beat eggs, milk, Dijon mustard, salt and pepper. Stir in the cubed bread. Allow bread to soak up the some of the egg mixture for 1 minute.
  6. Layer half of the bread and egg mixture in the baking dish.
  7. Layer half of the ham mixture over bread and add half the cheese.
  8. Repeat with remaining egg, ham and cheese. At this point you can cover and refrigerate overnight or bake uncovered at 350° for 50-60 minutes or until the knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
From the refrigerator
  1. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving

Healthy Turkey Meatball and Kale Soup

Healthy Turkey Meatball and Kale Soup
Serves 6
Delicious blend of veggies and spices make this super food soup the perfect meal for those long winter months!
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
For the Meatballs
  1. 227 g extra lean ground turkey
  2. ½ teaspoon turmeric
  3. ½ teaspoon salt
  4. ¼ teaspoon pepper
  5. ½ teaspoon cumin
  6. ½ cup cooked quinoa or rice
  7. 1 egg
  8. 2 teaspoons olive oil
For the Soup
  1. 1 medium onion
  2. 1 tablespoon olive oil
  3. 1 large carrot sliced
  4. 1 rib celery chopped
  5. ¼ teaspoon salt
  6. ¼ teaspoon pepper
  7. ¼ teaspoon dried thyme
  8. 8 cups chicken stock (homemade broth is best)
  9. 1 bunch kale chopped
For Turkey Meatballs
  1. In a mixing bowl combine all ingredients.
  2. Then, on a sheet tray, spoon out one tablespoon of meat and roll into a meatball.
  3. When all meatballs have been rolled, heat a nonstick pan with olive oil on medium heat.
  4. Put half of the meatballs in the pan.
  5. Brown the meatballs for 5 – 7 minutes.
  6. Remove to a plate.
  7. Continue with the other half of the meatballs.
  8. Set aside when done.
For the Soup
  1. In a large pot, on medium heat, add 1 tablespoon olive oil.
  2. Add chopped onions and cook until soft (about 2 – 3 minutes).
  3. Add celery, carrots, salt and pepper.
  4. Continue cooking for an additional 4 minutes.
  5. Add meatballs, chicken stock and kale.
  6. Bring to a boil and then reduce stove to low heat and simmer for 25 minutes
  1. Serve with a Whisked Gluten-Free Cheese Scone for the perfect Winter Blues pick me up!

Dairy-Free Eggnog

Dairy-Free Eggnog
Unbelievably light and velvety smooth eggnog! This is a dairy-free twist on our favourite holiday drink!
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  1. 4 egg yolks
  2. 1/3 cup turbinado sugar, plus
  3. 1 tablespoon turbinado sugar 2 cups unsweetened almond milk
  4. 1 can 398 ml coconut milk ( use full fat)
  5. 1 ounce rum or 1 teaspoon rum extract
  6. 2 pinches freshly grated nutmeg
  7. 4 egg whites or 3/4 cup pasteurized liquid egg-whites
  1. Beat egg yolks with a wire whisk in a small bowl.
  2. Gradually add the 1/3 cup sugar and continue to whisk until sugar is completely dissolved.
  3. In a medium saucepan, combine the almond milk, coconut milk and nutmeg. Bring to boil, stirring occasionally.
  4. Gradually temper the hot mixture by adding the hot milk a little at a time into the eggs stirring constantly.
  5. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F.
  6. Remove from heat and add rum or rum extract. Place in the refrigerator to chill. (approximately 2 hours)
  7. When the mixture has chilled, whisk the egg whites over a double boiler with the tablespoon of sugar.
  8. Keep whisking until your mixture reaches 60 C.
  9. Remove bowl from double boiler and beat until stiff peaks form then whisk the beaten egg whites into the chilled mixture.
  10. Serve with a sprinkle of nutmeg or grated dark chocolate (to keep it dairy-free).
You will need
  1. A digital thermometer to ensure proper temperature of milk and eggs
  2. A Double Boiler

Gluten-Free Banana Bread

Gluten-Free Banana Bread
Yields 1
Banana bread that is a perfect side to any tea, a true taste of comfort!
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  1. 1/2 cup room temperature butter
  2. 1 cup sugar (coconut sugar is amazing in this recipe!)
  3. 2 eggs
  4. 3 medium mashed ripe bananas
  5. 1 3/4 cup Whisked Gluten-Free all-purpose flour blend with quinoa
  6. 1 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup chopped walnuts (optional)
  10. 3/4 cup dark chocolate (optional)
  1. Pre-heat oven to 350 F
  2. Mix all dry ingredients except the sugar in a bowl making sure that there are no lumps
  3. In a separate bowl cream butter and sugar for 2-3 minutes until nice and creamy looking
  4. Beat in eggs one at a time until batter is smooth
  5. Add mashed bananas and mix until just combined
  6. Add the flour mixture into the banana mixture and stirring only to moisten (until no flour pieces are visible)
  7. If using, fold in the nuts and chocolate
  8. Transfer batter to a parchment lined loaf pan and bake for about 1 hour or until a toothpick inserted into the middle comes out clean with a few crumbs on it
  9. Remove from oven and let sit in pan for about 10 minutes
  10. Remove from pan and let cool on a wire rack for another 20 minutes before cutting into it!
  1. Storage: It is best to wrap the banana loaf in plastic wrap and then wrap it again with aluminum foil to preserve freshness.

Gluten-Free Sweet Potato Pancakes

Gluten-Free Sweet Potato Pancakes
Fluffy and delicious just like mom used to make them!
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  1. 1 cup Whisked Gluten-Free All Purpose Flour Blend
  2. 1.5 tsp Baking Powder
  3. 1/8 tsp Cinnamon
  4. 1 tsp Cane Sugar (or other sweetener*)
  5. 1 Pinch of Salt
  6. 1 Egg
  7. 1/4 cup Cooked and Mashed Sweet Potato
  8. 1.5 cups Milk (or non-dairy milk)
  9. 1/4 tsp Vanilla
  10. 1 tbsp melted Coconut Oil
  1. In a medium size bowl, whisk all dry ingredients together
  2. In another bowl mix wet ingredients together, make sure ingredients are at room temperature or the coconut oil will harden. If your wet ingredients are cold simply place the milk in the microwave for 10-15 seconds before adding to the other ingredients to warm everything up a bit
  3. With a spatula, combine the wet ingredients with the dry ingredients and mix until the batter has a few bubbles forming on top, be careful not to over mix
  4. Place a non-stick skillet over medium heat
  5. When skillet is nice and hot, spoon batter in skillet in desired quantity depending on the size of pancake you want (usually 1/4 cup)
  6. Cook for a few minutes and flip pancake when small bubbles start to appear on the surface
  7. Cook for another minute or so, then flip on to a plate and enjoy with the topping of your choice!
  1. If using a liquid sweetener instead of the sugar, mix in with wet ingredients instead of dry ingredients or you can also leave it out completely