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/