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/

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/

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

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2
Yummy fall squash recipe, roasted acorn squash stuffed with spinach, feta, walnuts, and cranberries.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 Acorn Squash
  2. 4 cups baby spinach (organic if possible)
  3. 4 tbsp crumbled feta cheese
  4. 1 tsp garlic, minced
  5. 3 tbsp red onion, minced
  6. 2 tbsp chopped walnuts
  7. 1 tbsp olive oil
  8. 1 tbsp fresh cranberries, chopped (dried will also work)
  9. 1/2 cup fresh basil (can sub. cilantro or parsley for different flavor)
  10. Pinch of Salt and Pepper
Instructions
  1. Pre-Heat Oven to 350 F
  2. Clean the squash off and split in two, remove the seeds and discard
  3. Brush with Olive oil, poke holes in squash flesh with a fork all over
  4. Put on Aluminum lined tray flesh side up and cook in oven for 15 minutes
  5. While the squash is roasting, throw remaining ingredients in a food processor and blend until thick paste is formed
  6. Remove squash from the oven and spoon spinach mixture into the squash where the seeds used to be (be careful handling the squash, it will be hot)
  7. Return the squash to the oven for 25 minutes or until a fork can pierce easily through the flesh
  8. Remove from the oven and serve immediately!
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!
Whisked http://glutenfreebakerytoronto.com/