The BEST Gluten-Free Spinach Dip

The BEST Gluten-Free Spinach Dip
Full flavoured creamy gluten-free spinach dip that can be served hot or cold!
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Ingredients
  1. 4 cups fresh spinach or 4 oz. frozen
  2. 4 oz cream cheese softened
  3. 2 cloves of garlic minced
  4. ¼ cup finely chopped onions
  5. 4 oz. sour cream
  6. 4 oz. cheddar cheese shredded
  7. ½ teaspoon salt
  8. Whisked Gluten-Free Sourdough Boule and Baguette (optional)
  9. Fresh cut vegetables for dipping!
Instructions
  1. Pre-heat oven to 375 F
  2. Wash fresh spinach.
  3. Add the spinach to a large fry pan.
  4. Cover and cook until spinach is wilted.
  5. Drain and set aside.
  6. In the bowl of a food processor add the cream cheese, garlic, onion and sour cream.
  7. Process until smooth.
  8. Reserve two tablespoons of the cheddar for the top.
  9. Add the remaining cheddar and spinach to food processor and pulse until combined.
  10. Add salt to taste.
  11. Hollow out the gluten-free sourdough bread boule.
  12. Slice the hollowed-out bread into cubes. *
  13. Spoon in the spinach mixture.
  14. Top with two tablespoons of cheddar cheese.
  15. Put everything flat on a baking tray.
  16. Bake for 20 minutes at 375.
  17. Serve with the cubed sourdough bread and fresh veggies.
  18. *Can also slice a sour dough baguette and toast up with the bread cubes
Notes
  1. This recipe can be enjoyed hot or cold! What is your preference?
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Gnocchi with Blue Cheese Sauce

Gluten-Free Gnocchi with Blue Cheese Sauce
Serves 2
Rich and creamy blue cheese sauce made with Canadian blue cheese to go with Whisked Gluten-Free Sweet Potato Gnocchi
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Cream Sauce
  1. 4 oz Canadian Blue Cheese crumbled
  2. 4 tbsp butter
  3. 1 cup 10% cream
  4. 1 clove garlic (skin removed and crushed)
  5. ¼ cup Parmesan cheese
  6. Fresh herbs for garnish
  7. 1 lb Whisked Gluten Free Sweet Potato Gnocchi
Instructions
  1. Add the crumbled blue cheese, butter, cream, clove of garlic and Parmesan cheese to a medium size sauce pan.
  2. Bring to a boil over medium high heat stirring constantly to not scorch the cream on the bottom of the saucepan.
  3. Continue to cook for approximately 5 – 6 minutes or until the sauce has a nice thick consistency.
  4. Remove the garlic clove and take off the burner and set aside.
  5. Set a large pot of water to boil (approximately 2 liters of water).
  6. Add a tablespoon of salt.
  7. Once the water has come to a rolling boil add the frozen gnocchi and stir.
  8. Boil the gnocchi for 2 – 3 minutes.
  9. Once they rise and float up to the surface, they are done.
  10. Drain the water and return the gnocchi to the pot.
  11. Add the cream sauce and stir gently.
  12. Serve in a shallow dish and garnish with your favorite herb and additional Parmesan cheese and or blue cheese.
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Leek and Potato Soup!

Gluten-Free Leek and Potato Soup
Smooth, creamy and healthy soup that comforts those winter blues!
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Ingredients
  1. 3 tablespoons olive oil
  2. 4 leeks, white and light green parts only, rinsed well and sliced
  3. 3 cloves garlic, chopped
  4. 1 ½ lbs PEI Russet Potatoes, peeled and chopped into ½-inch pieces (approximately 5 cups)
  5. 8 cups chicken or vegetable broth.
  6. ½ teaspoon dried thyme
  7. 1 teaspoon salt
  8. ¼ teaspoon black pepper
Instructions
  1. Heat olive oil over medium heat in a large pot.
  2. Add the leeks and garlic and cook, stirring regularly. (About 10 minutes until softened)
  3. Add the potatoes, stock, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down to low.
  5. Simmer for 20 minutes, or until the potatoes are soft.
  6. Purée the soup with a hand-held immersion blender until smooth or use a blender to puree the soup in small batches.
  7. Return to pot.
  8. Add more water or stock to thin out the soup if too thick or simmer a little longer to thicken.
  9. Add additional salt and pepper to taste.
  10. Serve with a dollop of sour cream and fresh chives.
Whisked http://glutenfreebakerytoronto.com/

Macro Friendly Stuffed Potato Skins

Macro Friendly Stuffed Potato Skins
Serves 6
Missing out on those delectable potato skins..we have just made these bad boys into a complete meal!
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Ingredients
  1. 3 Large Russet Baking Potatoes (Look for the ones with a thick brown skin)
  2. 4 slices cooked turkey bacon - best crispy (or regular bacon)
  3. 1 cup cooked shredded chicken breast (200 g)
  4. 1/2 cup low fat shredded mozarella cheese (120 g)
  5. 1/4 cup low fat plain greek yogurt (25 g)
  6. 4 green onion washed and chopped
  7. Dash of hot sauce (optional)
  8. Salt and Pepper to taste
Instructions
  1. Pre-Heat Oven to 400 C
  2. Wash and Scrub the Potatoes
  3. Poke a few holes in them, place them on a baking sheet and bake for 30-40 minutes or until you can easily poke a knife through the potato but the skin is crisp
  4. Remove from the oven, with gloves slice the potatoes lengthwise into 6 portions
  5. Scrape the potato flesh from the skins being careful to not tear the skin, this will be our holding container
  6. Set the potatoe flesh aside in a bowl and return the skins to the oven for 5 minutes to crisp up the skin a little more
  7. Meanwhile, mash the potatoes and add the greek yogurt, hot sauce, salt and pepper, chicken, half the green onions and half the cooked crisped bacon. This will be our filling
  8. Remove the potato skins from the oven and divide the filling amongst the 4 skins
  9. Top the stuffed potato skins with shredded mozarella
  10. Set your oven to broil and let the oven melt the cheese, remove from the oven when cheese has turned a little golden and is bubbly
  11. Garnish with the other half of bacon and green onion!
  12. Devour!
Notes
  1. 1 Serving = 234 cal, 21C, 7F, 20P
Whisked http://glutenfreebakerytoronto.com/

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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Ingredients
  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
Instructions
  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.
Whisked http://glutenfreebakerytoronto.com/

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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Salad
  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
Dressing
  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
Instructions
  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
Whisked http://glutenfreebakerytoronto.com/

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
Quesadilla
  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!
Quesadilla
  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.
Notes
  1. Serve with salsa, guacamole and plain Greek yogurt (great substitute for sour cream)
Whisked http://glutenfreebakerytoronto.com/

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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Ingredients
  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
Instructions
  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.
Variation
  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.
Whisked http://glutenfreebakerytoronto.com/

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
Ingredients
  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
Instructions
  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
Whisked http://glutenfreebakerytoronto.com/

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
Notes
  1. Serve with a Whisked Gluten-Free Cheese Scone for the perfect Winter Blues pick me up!
Whisked http://glutenfreebakerytoronto.com/