Gluten and Dairy-Free Lobster Eggs Benedict

Gluten and Dairy Free Lobster Eggs Benedict
Yields 2
Perfect for mother's day brunch! Our take on the classic eggs Benedict includes fresh lobster claws, a soft poached egg and our very own dairy-free Hollandaise sauce!
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  1. 2 Eggs
  2. 1 tbsp vinegar (cider vinegar works too)
  3. 1 Whisked Gluten-Free Hamburger Bun
  4. Lobster Meat (or other seafood like cooked shrimp or crab meat)
  5. Hollandaise Sauce
  6. 3 Egg Yolks
  7. 2 tbsp lemon juice
  8. 3 tbsp melted organic coconut oil
  1. Steamed asparagus or mixed greens
  1. Put a medium size pot of water over medium-high heat (fill 3/4 with water)
  2. Bring to a slow simmer and add the vinegar
  3. Crack one of the eggs in a separate smaller bowl making sure not to break the yolk
  4. Using a ladle start stirring the boiling water so that the water in spinning in a vortex, slowly tip your egg in making sure that the egg white touches the water first, the vortex will pull the rest of the egg in and turn around wrapping the egg white around the yolk.
  5. Let boil for 1-2 minutes for a runny center, 3-4 minutes for a hard center
  6. Remove from the water and place on a paper towel to drain any excess water (this will prevent your bread from getting soggy from the vinegar water)
  7. Repeat this step for however many eggs you have
  8. For the sauce, keep your water at a low simmer and place a small heat proof bowl on top creating a Bain-Marie (or double boiler)
  9. Prepare your bread (split in half and toast if you want it toasted)
  10. Prepare your sauce ingredients (egg yolks, melted coconut oil and lemon juice)
  11. Carefully remove the now warm bowl from the double boiler (watch your hands it will be hot!)
  12. Add all the sauce ingredients and whisk until its emulsified together, it should start to thicken depending on how hot your bowl is, return the bowl back to the double boiler still whisking vigorously until the sauce is thickened but still runny (30-40 seconds). (Don't over heat as it will thicken to a mayonnaise consistency!)
  13. Add a pinch of salt and pepper to taste.
Start assembling your plate
  1. Lettuce or steamed asparagus on the bottom, then one layer of bread, lobster meat, poached egg then pour a generous portion of sauce on each egg, garnish with a some crushed black pepper and Voilà! Eggs Benedict à la Whisked!
  2. Enjoy!
  3. Happy Mothers Day MOM!
To Cook your lobster
  1. Bring a large salted pot of water to boil, add lobster and cook for 8 minutes depending on the size of your lobster (about 8 minutes per pound, the shell should turn a nice deep red). To help release the meat from the shell, plunge the hot lobster in an ice bath.

Gluten-Free Chocolate Chip Pancakes

Gluten-Free Chocolate Chip Pancakes
Dairy-Free, Gluten-Free Chocolate Chip Pancakes for mother's day brunch!
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  1. 1 cup Almond Milk (or regular milk, coconut milk, etc)
  2. 1 tbsp Organic Coconut Oil, melted
  3. 1 egg
  4. 1 cup Whisked Gluten-Free Pancake Mix
  5. 1/4 cup Organic Dark Chocolate Chips (available at Whisked Gluten-Free)
  1. In a small mixing bowl combine milk, oil, egg and pancake mix, whisk until no lumps are left
  2. Pre-heat a lightly greased non-stick pan over medium-high heat.
  3. Add 1/4 cup batter for each pancake
  4. Add chocolate chips in pancake (add as little or as many as you want, we added about 1 tsp per pancake)
  5. Cook until tops are bubbly and slightly dry around the edges (about 1-2 minutes).
  6. Flip and brown the other side without pressing down on the pancake for an additional 1-2 minutes.
  7. Serve with topping of choice!

Gluten-Free Stuffing Recipe

Gluten-Free Stuffing Recipe
Delicious, simple and fast gluten-free stuffing recipe the whole family will enjoy!
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Cook Time
20 min
Cook Time
20 min
  1. 1 loaf of Whisked Gluten Free Herb Bread
  2. 2 tablespoons olive oil, plus more for baking dish
  3. 2 large onions, chopped
  4. 6 stalks celery, sliced
  5. 1 ½ teaspoon Salt
  6. ¼ teaspoon pepper
  7. 2 ¼ cups broth (vegetable or chicken broth)
  8. 3 large eggs, lightly beaten
  1. Cut the herb bread into 1 inch pieces and allow to dry overnight before using.
  2. Heat oil in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes. Set aside and let cool completely.
  3. When mixture is cool, preheat the oven to 400 degrees.
  4. In a large bowl mix the cooled onion mixture with the bread cubes, broth and the eggs. Mix well to combine.
  5. Oil an 8” square baking dish. Set aside. Prepare and stuff turkey. Transfer extra stuffing into the dish. Cover and refrigerate.
  6. During the last half hour of roasting the turkey, put the covered dish in the oven for 20 minutes. Remove the foil and bake for an additional 20 – 25 or until golden brown
  1. *The entire stuffing can be baked in a greased 9 x 13” baking dish at 400 degrees. Put the covered dish in the oven for 20 minutes. Remove the foil and bake for an additional 20 – 25 or until golden brown.

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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  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
  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!
  1. 1 Serving = 234 cal, 21C, 7F, 20P

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

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

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

Easy Mushroom Frittata

Easy Mushroom Frittata
Delicious mushroom frittata is a naturally gluten-free recipe that is easy to make for gluten-free guests. Use any kind of mushrooms in this recipe.
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  1. 2 teaspoons olive oil
  2. 1 small onion chopped
  3. 1 pkg 8 oz. sliced mushrooms
  4. 1-2 medium sized russet potatoes, enough to yield 1 cup diced
  5. 1/2 teaspoon dried thyme
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon fresh ground pepper
  8. 6 eggs
  9. 3 egg whites
  10. 1/2 cup shredded Swiss cheese
  1. Peel and cut potatoes in medium sized pieces.
  2. Bring pot of water to a boil and add potatoes, cool until can pierce through with a fork
  3. Strain potatoes and set aside
  4. On medium heat and in a nonstick frying pan sauté chopped onion and oil until onions have softened. About 3 - 4 mins.
  5. Add the sliced mushrooms and cook on medium heat until the liquid from the mushrooms has evaporated.
  6. Add the cooked diced potato, thyme, salt and pepper. Stir gently.
  7. In a bowl, lightly beat the eggs and egg whites together. Add to pan of mushrooms and potatoes.
  8. Continue to cook on medium heat for 5 - 6 minutes or until eggs are set.
  9. Top with shredded cheese and broil in the oven until cheese is melted and bubbly.
  10. Remove from oven and allow to cool for 10 minutes before serving.
  11. Enjoy!

Rosemary Pao de Queijo!

Rosemary Pao de Queijo!
Forget the dinner rolls, these are fluffy, cheesy and addicting!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 2 cupcs tapioca flour
  2. 1 tsp dried oregano
  3. 1 tsp dried rosemary
  4. 1 cup milk
  5. 1/2 cup butter
  6. 1 pinch of salt
  7. 1 cup grated parmesan cheese
  8. 1/4 cup grated sharp cheddar cheese
  9. 2 eggs
  1. Pre-heat oven to 400 F
  2. Bring the milk, salt and butter to a boil
  3. Remove from heat and slowly add the tapioca flour 1/2 cup at a time and mix until smooth
  4. Add the Parmesan until incorporated (the dough will be tough and sticky at this point)
  5. Crack both eggs into a small bowl and whisk to bring the eggs together, then add to the dough and stir until well mixed
  6. Using a small ice cream scoop or a tablespoon scoop batter into a mini muffin tin (you should get about 36)
  7. Top each ball with some cheddar cheese and bake in the oven for 10 minuttes.
  8. Check your Pao de Queijo, if the balls are already golden brown remove and serve, if they are still white, put them in the oven for another 5 minutes until they are nice and golden brown.
  9. They are best served warm the day you make them and they should have a nice crunchy exterior and soft and gooey on the inside!
  10. We dare you to stop at just one!
Adapted from
Adapted from