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/

Rosemary Pao de Queijo!

Rosemary Pao de Queijo!
Forget the dinner rolls, these are fluffy, cheesy and addicting!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cupcs tapioca flour
  2. 1 tsp dried oregano
  3. 1 tsp dried rosemary
  4. 1 cup milk
  5. 1/2 cup butter
  6. 1 pinch of salt
  7. 1 cup grated parmesan cheese
  8. 1/4 cup grated sharp cheddar cheese
  9. 2 eggs
Instructions
  1. Pre-heat oven to 400 F
  2. Bring the milk, salt and butter to a boil
  3. Remove from heat and slowly add the tapioca flour 1/2 cup at a time and mix until smooth
  4. Add the Parmesan until incorporated (the dough will be tough and sticky at this point)
  5. Crack both eggs into a small bowl and whisk to bring the eggs together, then add to the dough and stir until well mixed
  6. Using a small ice cream scoop or a tablespoon scoop batter into a mini muffin tin (you should get about 36)
  7. Top each ball with some cheddar cheese and bake in the oven for 10 minuttes.
  8. Check your Pao de Queijo, if the balls are already golden brown remove and serve, if they are still white, put them in the oven for another 5 minutes until they are nice and golden brown.
  9. They are best served warm the day you make them and they should have a nice crunchy exterior and soft and gooey on the inside!
  10. We dare you to stop at just one!
Adapted from Food.com
Adapted from Food.com
Whisked http://glutenfreebakerytoronto.com/

Valentine’s Stuffed Gluten-Free French Toast

Valentine’s Stuffed Gluten-Free French Toast
Serves 2
Surround yourself with people you love this weekend! Valentine’s Day is not about what you buy but about what you share with the people you love (at least in my opinion). This is what this recipe is all about, have fun, laugh a little, love a lot and above all else, stay warm in this -30 C weather! We hope you enjoy making these heart shaped stuffed French toasts as much as we did!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 4 slices Whisked Gluten-Free Cinnamon Raisin Bread
  2. 2 eggs
  3. 1/2 cup softened cream cheese (or dairy-free alternative)
  4. 1/4 cup almond milk
  5. 1 tbsp butter (or coconut oil for dairy-free)
  6. 1 heart shaped cookie cutter
Instructions
  1. Spread cream cheese evenly between the two slices of bread to create two sandwiches
  2. Place cookie cutter on sandwich and press (don't discard the edges, you can use these as a framed heart on the plate, don't waste it!), Repeat with the other sandwich
  3. In a small bowl combine the eggs and almond milk
  4. Melt butter or oil in a frying pan/skillet over medium heat
  5. Dip sandwiches in egg mixture and let bread absorb on both sides
  6. Place egg dipped sandwiches into hot pan and cook until golden brown (1-2 minutes) then flip and repeat!
  7. Serve immediately with mixed berries, whipped cream and pure maple syrup (or whatever topping you prefer!)
Whisked http://glutenfreebakerytoronto.com/