Gluten-Free Blueberry Banana Muffins

It’s as easy as 1 – 2 -3 

  • What you will need:
  • 1 cup liquid (water, milk, dairy-free milk)
  • 2 TBSP Fat (Coconut oil, melted butter, vegetable oil)
  • 3 Large Eggs
  • 450 grams  Whisked Muffin Mix (1 package)
  • 3/4 cup blueberries
  • 1 banana (ripe is best)


  1. Pre-heat oven to 350 F and line 12 muffin cups with liners
  2. In a mixing bowl measure out muffin mix
  3. In a seperate bowl, mash the banana and add the liquid, fat and eggs then mix together
  4. Add the wet ingredients to the dry and mix until no lumps remain
  5. Add blueberries
  6. Scoop out muffins into tins until 2/3 full (1 good ice cream scoop or 1/3 cup full)
  7. Bake for 20-25 minutes until tops are golden and toothpick comes out clean!
  8. Keep refrigerated for up to 1 week or frozen for up to 1 month.

Gluten-Free Apple Cinnamon Muffins

Gluten-Free and Dairy-Free Apple Cinnamon Muffins
Easy to assemble and bake gluten-free apple cinnamon muffins!
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  1. 2 2/3 Cup Whisked Gluten-Free Muffin mix (450 grams)
  2. 1 teaspoon Cinnamon
  3. Pinch of nutmeg
  4. 3 eggs
  5. 2 tablespoons vegetable oil, coconut oil, or melted butter
  6. 1 cup water
  7. 1 cup packed shredded apple
  1. Put all dry ingredients in a medium size mixing bowl and set aside.
  2. Mix together all the wet ingredients (eggs, oil, water)
  3. Stir wet ingredients into the dry ingredients
  4. Mix until there are no lumps.
  5. Add the shredded apple and mix to distribute the apples.
  6. Scoop out into 12 lined muffin tins.
  7. Bake at 350 for 20- 25 minutes.
  8. Enjoy with your favorite cup of herbal tea.

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!

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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  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!
  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
  1. This recipe can be enjoyed hot or cold! What is your preference?

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
  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.

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.

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

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.