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/

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 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/

Gluten-Free Eggplant Parmesan

Eggplant Parmesan
The best baked eggplant Parm!
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Ingredients
  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
Instructions
  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
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/

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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Ingredients
  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)
Instructions
  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!
Notes
  1. Storage: It is best to wrap the banana loaf in plastic wrap and then wrap it again with aluminum foil to preserve freshness.
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/