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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Ingredients
  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)
Instructions
  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!
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/

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
Ingredients
  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
Instructions
  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
Notes
  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.
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/

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/

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/

Gluten-Free Sweet Potato Pancakes

Gluten-Free Sweet Potato Pancakes
Fluffy and delicious just like mom used to make them!
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Ingredients
  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
Instructions
  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!
Notes
  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
Whisked http://glutenfreebakerytoronto.com/

Pork Tenderloin and Mustard Sauce

Pork Tenderloin with Mustard sauce
Serves 4
Seared pork tenderloin cutlets with creamy, mustard seed sauce. Easy recipe for even the most novice chef!
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Ingredients
  1. 1 pork tenderloin (about 1 - 2 lbs)
  2. Salt
  3. Pepper
  4. 1 tablespoon olive oil
  5. 1/2 cup White wine
  6. 2 teaspoons grainy Dijon mustard
  7. 2 tablespoons heavy cream (or coconut cream for dairy-free)
Instructions
  1. Remove silver skin and any visible fat from the pork tenderloin
  2. Slice the raw meat into 1 inch thick rounds
  3. Place the tenderloin pieces between two pieces of plastic wrap and gently pound with a kitchen hammer or rolling pin to flatten slightly (about 1/2 inch thick)
  4. Lightly season tenderloin rounds with salt and pepper on both sides
  5. Heat oil in a large frying pan
  6. When oil has heated, place the tenderloins in the frying pan
  7. Cook on medium high heat for 4 to 5 minutes per side or to your desired doneness (i.e. medium, medium well done)
  8. Remove the pork tenderloin from the pan, cover with aluminum foil and set aside
  9. Turn the heat down on the frying pan (low-medium)
  10. Add the white wine to deglaze the pan (Warning: If the pan is too hot the wine will splatter)
  11. Make sure to scrape up any browned bits
  12. Add the mustard and the heavy cream and cook on medium to low heat for 2 to 3 minutes or until the sauce has thickened
  13. Pour the sauce
Notes
  1. Wine Options: You can use whatever white wine you have on hand. But when cooking with wine, it is best to use a stronger, dryer flavour wine so that it accents the dish.
  2. Vegetable Suggestions: We served this dish with steamed green beans. Also works well with grilled asparagus, steamed broccoli or any other vegetables.
Whisked http://glutenfreebakerytoronto.com/

Roasted Butternut Squash and Green Apple Soup

Spiced Roasted Butternut Squash and Green Apple Soup
Serves 20
Gluten-Free, Vegan, Rich and Creamy Spiced Squash Soup. For the best comfort on a cold day. Made from Nature's best ingredients!
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Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Ingredients
  1. 1 Large Butternut Squash
  2. 1 Large Red Onion
  3. 3 Green Apples
  4. 2 Garlic Cloves
  5. 3 TBSP Extra Virgin Olive Oil
  6. 3 Fresh Sprigs of Thyme
  7. 1 TBSP Chili Powder
  8. 1 TBSP Cumin
  9. 1TSP Chili Flakes
  10. 1 TBSP Coriander
  11. 1 TBSP Smoked Paprika
  12. 6 Cups Home made or store bought MSG-Free vegetable broth
  13. Large baking sheet lined with aluminum foil for easy cleanup
  14. 1 Bay Leaf
  15. Hand Blender
  16. Large Soup Pot
Instructions
  1. Pre-Heat Oven to 325 F
  2. Peel the butternut squash and cut the ends off. Split in half and remove the seeds and discard.
  3. Cut the squash in large cubes and lay on a large aluminum foil lined baking sheet
  4. Peel and slice the onion and garlic and 2 of the 3 green apples and add to the tray
  5. Drizzle olive oil over the squash, onion, garlic and apple
  6. In a small bowl combine all the spices then sprinkle onto the tray of vegetables and fruit
  7. Hand toss to coat the squash mixture
  8. Roast in oven until a fork can be easily inserted into the squash (approx. 90 minutes)
  9. Remove from oven and carefully put the squash into the large soup pot
  10. Remove the thyme sprigs and set aside
  11. Add the remaining peeled and diced green apple and the vegetable broth
  12. Blend with hand mixer until nice and smooth
  13. Add the thyme back to the soup mixture and add the bay leaf
  14. Simmer over low heat for an additional 30 minutes
  15. Remove the thyme and bay leaf and blend soup again so that the soup is nice and smooth
  16. Serve with Whisked Gluten-Free Whole Grain Flax Bread Crostini
  17. Split remaining soup into individual containers and freeze to enjoy throughout the winter!
Notes
  1. Green apples are a great thickening agent for soups, they give soups a nice creamy texture without having to add any cream. They also pair great with rooted vegetable soups like carrot, pumpkin and squash because they add a layer of acidity to the sweetness of the vegetable.
  2. For the presentation, we cut a green apple slice near the core, it gives it a nice natural star shape and is a much better garnish than a dollop of sour cream! Sprinkle with a bit of smoked paprika and enjoy!
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