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All Natural Recipes

Dessert Recipes:

Wholesome Chocolate Chestnut Pop Tarts

Recipe and photo courtesy of @thedollylama1, a foodie who believes in making food nutritious and delicious!.


Ingredients:

Wholesome Chicolate Chestnut Pop Tarts
  • 1 package Wholly Wholesome Whole Wheat Pie Crusts
  • 1 jar of chestnut spread (try an all natural spread like one from Bonne Maman)
  • 1 package of dark chocolate chips (you can use vegan chocolate chips)
  • Assorted sprinkles
  • Flour for dusting on surface

Directions:

  1. Pre-heat oven to 400°F. Line baking sheet with parchment paper.
  2. Remove Wholly Wholesome Whole Wheat Pie Crust from refrigerator for 10 minutes, and place onto lightly floured surface.
  3. Using a rolling pin (although fingers work in a pinch), roll out lightly to square the edges
  4. Cut out 8 rectangles. Place approximately 2 Tbsp. of the chestnut paste in the center of 4 of the rectangles, leaving a 1/4 inch edge all around . Gently place another rectangle on top.
  5. Using a fork, press down the prongs to fasten the tart shut. Place on baking sheet and bake for 8-10 minutes, until golden brown. Bake times vary depending on oven.
  6. Allow to cool on the baking sheet. As the tarts are cooling, melt some chocolate over a double boiler and drizzle or smear as much chocolatey goodness as you would like on top of each tart. Don't forget the sprinkles! Enjoy a grown up version of a childhood treat!

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(Who knew avoiding the top eight allergens could taste so good?)

Allergen Friendly Apple Pie


Ingredients:

Directions:

  1. Mix sugar and cinnamon together in a large bowl. Peel, core, and slice apples, and place in a Wholly Wholesome Gluten Free Pie Shell. The apples will be piled high, but will cook down in the oven. Sprinkle sugar/cinnamon mixture over apples.
  2. Cut butter and place on top of apples. Add second pie shell over apples and crimp pie edges. Poke hole in top crust to allow air to escape during baking. Place pie on a sheet pan and bake in a preheated oven at 375° for 30 minutes or until top is browned. You will know the pie is done when a paring knife can be easily inserted into the center and the apples are tender. Enjoy!

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S'mores Pie Pops


Ingredients:

Wholly Wholesome S'mores Pie Pops

Directions:

  1. Preheat oven to 375°F.
  2. Roll pie dough onto a lightly floured surface.
  3. Cut chocolate bar into segments.
  4. Cut dough into rectangles.
  5. Knead and roll dough scraps to cuvt out more rectangles.
  6. Place 3 chocolate bar segments and about 10 mini marshmallows on a rectangle of dough.
  7. Top with another rectangle and add a lollipop stick.
  8. Roll edges and crimp with a fork.
  9. Place pie pops on a baking sheet and brush with beaten egg whites.
  10. Sprinkle with sugar.
  11. Bake at 375°F for 12-15 minutes.
  12. Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.

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Cake in a Pie

Ingredients:

Wholly Wholesome Cake in A Pie Recipe
  • 1 Wholly Wholesome Traditional Organic Pie Shell
  • Boxed cake mix of your choice
  • Store bought cream cheese frosting of your choice
  • Eggs (as required by boxed cake mix)
  • Vegetable oil (as required by boxed cake mix)
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped nuts of your choice

Directions:

  1. Preheat oven to 350°F.
  2. Leave Wholly Wholesome Traditional Organic Pie Shell out to thaw while you prepare the cake batter.
  3. Prepare the cake batter per the instructions on the box. Add dark chocolate chips and chopped nuts.
  4. Gently poke a few small holes in the bottom of the pie crust, being careful not to poke through the tin.
  5. Pour half of the cake batter into the pie crust.
  6. Place the pie on a cookie sheet and place in the oven.
  7. Bake for 35 minutes at 350°F. After 35 minutes, turn oven down to 325°F and continue baking for another 12-15 minutes or until cake is finished.
  8. Cool completely, then frost the pie. Enjoy!

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Peachy Keen IPA Beer Pie

Ingredients:

Wholly Wholesome Peachy Keen IPA Beer Pie
  • 1 package Wholly Wholesome Traditional Organic Pie Dough
  • 6 cups (6-8 large peaches) yellow peaches, sliced (peeled if desired)
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp cinnamon
  • 1/4 cup flour
  • 3 Tbsp. cornstarch
  • Pinch salt
  • 1/3 cup Glutenberg India Pale Ale
  • Egg wash (1 egg + 1 Tbsp. water, beaten)

Directions:

  1. Preheat oven to 400°F.
  2. Add the peaches to a large bowl. Sprinkle with brown sugar, white sugar, cinnamon, flour, cornstarch and salt. Use your hands to stir the peaches until they are fully coated with the dry ingredients and all of the dry ingredients have been moistened.
  3. Pour the beer over the peaches, and gently stir to combine.
  4. Place four oven-safe bowls (1 cup size) on a baking sheet. Divide the filling evenly among the bowls.
  5. Roll the pie dough out on a lightly floured surface, cut into four squares. Cover each bowl with a square of pie dough. Brush with egg wash.
  6. Bake at 400°F for 18-22 minutes or until golden brown.

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Peach Pie Fries

Ingredients:

Wholly Wholesome Peach Pie Fries Recipe
  • 1 package Wholly Wholesome Traditional Organic Pie Dough
  • Cinnamon
  • Sugar
  • Peach Pie Filling
  • 1 cup water
  • 1 Tbsp. lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp vanilla extract
  • 4 cups peaches, peeled, pitted, and chopped (roughly 4-5 large peaches)

Directions:

  1. Preheat oven to 400°F; line a cookie sheet with parchment paper or foil and grease lightly.
  2. Slice dough into strips about 1/2 inch wide and 2 inches long.
  3. Arrange fries onto the cookie sheet and sprinkle with cinnamon and sugar.
  4. Bake for 15 minutes.
  5. Prepare the peach pie filling. In a large saucepan, stir together the water, lemon juice, sugar, and cornstarch. Cook over medium heat until thickened and bubbly, roughly 5 minutes. Once it bubbles, cook for another 2-3 minutes, constantly stirring.
  6. Remove from heat and stir in vanilla, then the peaches. Cool to room temperature and enjoy!

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Strawberry Rhubarb Pie

Ingredients:

Wholly Wholesome Strawberry Rhubarb Pie Recipe
  • 1 Wholly Wholesome Traditional Organic Pie Shell
  • 1 egg
  • 1 cup sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp vanilla extract
  • 3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb
  • 1 pint fresh strawberries, halved
  • Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed

Directions:

  1. In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
  2. For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  3. Bake at 400°F for 10 minutes. Reduce heat to 350°F, bake for 35 minutes longer or until crust is golden brown and filling is bubbly.
  4. Cool on a wire rack, then dig in!

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Blueberry Pie

Ingredients:

Wholly Wholesome Blueberry Pie Recipe

Directions:

  1. Preheat oven according to your recipe.
  2. Remove pie shell from freezer, allow to thaw.
  3. Combine blueberries, sugar and 1/2 cup yogurt in your food processor and process until smooth.
  4. In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer to combine until smooth.
  5. Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.
  6. In a separate bowl, add heavy cream and use your mixer to beat it until it turns into whipped cream.
  7. Fold the whipped cream into the blueberry mixture and carefully combine.
  8. Pour the blueberry pie filling into crust.
  9. Freeze the pie until solid, about 3-4 hours. Enjoy!.

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Tropical Dream Pie

Ingredients:

Wholly Wholesome Tropical Dream Pie Recipe

Directions:

  1. Preheat oven according to your recipe.
  2. Remove pie shell from freezer and bake according to directions.
  3. Blend all ingredients except Wholly Wholesome Spelt Organic Pie Shell until smooth.
  4. Pour into pie shell.
  5. Freeze four hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.

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Pecan Pie topped with Spicy Praline Bacon

Ingredients:

Wholly Wholesome Pecan Pie topped with Spicy Praline Bacon Recipe
  • 1 9" Wholly Wholesome Pie Shell (Traditional, Whole Wheat or Spelt)
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 4 Tbsp. butter
  • 3 eggs (beaten lightly)
  • 1 tsp pure vanilla extract
  • 1 pinch salt
  • 1 1/2 cups broken pecans (broken into small pieces)
  • Spicy Praline Bacon:
  • 1 lb. thick-cut organic bacon
  • 1/4 cup light brown sugar
  • 1 tsp chili powder
  • 1/8 tsp black pepper
  • Pinch cayenne pepper
  • 1/4 cup finely chopped pecans

Directions:

  1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink). Preheat oven to 400°F. Once cooled, add eggs, salt and vanilla.
  2. Fill pie shell with broken pecans. Pour syrup mixture over pecans until it's just below the rim. Place on a piece of foil on top of a cookie sheet and place in the oven. Bake for 50 minutes or center of the pie is set.
  3. While the pie is baking, prepare the bacon. In a small bowl, combine brown sugar, chili powder, black pepper, and cayenne. Stir until well mixed. Arrange bacon in a single layer on a broiling pan or a rack set in a jelly roll pan {line inside of the broiler pan or the jelly roll pan with aluminum foil}. Bake at 425°F for 10 minutes. Remove pan from oven and sprinkle bacon slices with brown sugar mixture and then with pecans.
  4. Return pan to oven and continue baking until bacon is crisp, about 5 to 10 more minutes. Once both the pie and the bacon are done cooking, top the pie with a generous amount of prepared Spicy Praline Bacon and enjoy!

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Blueberry and Peach Hand Pies

Recipe and photo courtesy of LifeFoodAndBeer.com.

Ingredients:

Wholly Wholesome Blueberry and Peach hand pies
  • 1 Wholly Wholesome 9" Traditional Pie Dough
  • 1 large peach (peeled and diced)
  • 1/2 cup fresh blueberries
  • 1 Tbsp. beer (optional)
  • 1 Tbsp. flour
  • 1/4 tsp vanilla
  • 1 Tbsp. honey
  • 1/2-1 Tbsp. sugar
  • 1 egg (whisked)

Directions:

  1. Remove dough, and on a lightly floured surface, roll dough to 1/8 inch thick.
  2. Using a 4" cutter or bowl, cutout circles in the dough.
  3. Place the cutout dough on a baking sheet with parchment paper and place in the refrigerator for 15 minutes.
  4. Preheat oven to 375 degrees.
  5. Spoon 1-2 Tbsp. of filling per circle.
  6. Add filling to the middle. Fold dough over and use a fork to seal the edges.
  7. Cut a hole in the top of each pie to allow steam to escape.
  8. Brush with Egg wash and place in the oven for 22-25 minutes.
  9. Remove from the oven and serve warm or room temp.

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Peach Ice Tea Tart

Recipe and photo courtesy of TasteWithoutBorders.com.

Ingredients:

Wholly Wholesome Peach Ice Tea Tart
  • 1 Wholly Wholesome 9" Traditional Pie Dough
  • 4 white tea or green tea bags
  • 1 1/2 cups milk
  • 1/2 cup cream
  • 3 egg yolks
  • 2 Tbsp. flour
  • 1/4 sugar
  • 4 white-fleshed peaches
  • 1/8 cup brown sugar for sprinkling
  • Dried beans for blind baking

Directions:

  1. Take the dough out of the refrigerator and let it rest for 15 minutes. Roll out the dough in two directions, so that it fits the size of the tart mold.
  2. Butter and line the mold. Use the cut out excess overhang dough to make a double thick rim. Allow the dough to rest in the mold for 30 minutes to prevent it from changing shape during baking.
  3. Pierce the dough with a fork and blind bake it (cover the mold with baking paper and dry beans on the top) in the preheated oven (180-200 deg.) for about 15 minutes. The beans will prevent the dough from rising. The door can be cracked to allow moisture to escape. Check the baking carefully to avoid overcooking. Both the top and bottom of the tart should be pale brown.
  4. For the custard: In a saucepan, boil the milk and cream, throw in the teabags and take off the heat. Let the tea milk cream mixture chill for 10 minutes. Mix the flour, egg yolks and sugar together until there is a homogeneous mass. Blend in the tea milk cream mixture slowly and re-heat on a low heat until the mixture becomes thick and creamy. Sift the custard through a sieve and chill.
  5. Put the custard onto the tart dough and place the sliced peaches in a circle on top of the custard.
  6. Put the tart into the preheated oven (180 – 200 deg.) and bake for 15-20 minutes. Take out the tart and set aside to chill. Serve with whipped cream or vanilla ice cream.

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Peach Custard Pie

Recipe and photo courtesy of MarthaStewart.com.

Ingredients:

Wholly Wholesome Peach Custard Pie
  • 1 Wholly Wholesome 9" Traditional Pie Dough
  • All-purpose flour, for surface
  • 4 medium ripe but firm peaches (about 1 1/3 pounds)
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 stick unsalted butter, melted
  • 3 Tbsp. all-purpose flour
  • Pinch of salt
  • Dried beans for blind baking

Directions:

  1. Preheat oven to 375 degrees. Make the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
  2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
  3. Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
  4. Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
  5. Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

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Apple Cheesecake Pie

Ingredients:

  • 1 Wholly Wholesome 9" Traditional Pie Dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/4 cup white sugar
  • 1 Tbsp. vanilla extract
  • 4 cups peeled and sliced apples
  • 1/3 cup white sugar
  • 2 Tbsp. ground cinnamon
  • 1/4 cup sliced almonds (optional)

Directions:

  1. Prepare the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork.
  2. Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
  3. Bake pie in the preheated oven for 10 minutes. Lower oven temperature to 350°F and continue baking until the filling is set, 20 to 25 more minutes. Cool and serve.

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Aunt Bonnie's Pecan Pie

Ingredients:

Wholly Wholesome Aunt Bonnie's Pecan Pie All Natural Recipes

Directions:

  1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutes.
  2. Melt butter into mixture.
  3. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink).
  4. Preheat oven to 400 deg F.
  5. Once cooled, add eggs, salt and vanilla.
  6. Fill pie shell w/broken pecans.
  7. Pour syrup mixture over pecans until it’s just below the rim
  8. Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.
  9. Place on a piece of foil on top of a cookie sheet and place in the oven
  10. Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

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Pumpkin Cheesecake Pie

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix cream cheese and condensed milk together until smooth.
  3. Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  4. Pour batter into pie shell.
  5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.
  6. Serve warm.

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Apple Crisp Pie

Ingredients:

  • 1 9" Wholly Wholesome Organic Pie Shell
  • 5 medium apples of your choice
  • 1/2 cup of butter or margarine (1 stick)
  • 3/4 cup of evaporated cane sugar
  • 2/3 cup of whole wheat flour
  • 1/2 tsp of sea salt
  • 1 1/2 tsp of cinnamon
  • 1/3 cup of chopped walnuts
  • 1/4 cup of oat flakes

Directions:

  1. 1-Preheat oven to 350 degrees.
  2. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.
  3. Peel, core and slice apples.
  4. Fill pie shell with apples.
  5. Sprinkle sea salt on top of apples.
  6. In separate bowl, mix together sugar, flour and cinnamon.
  7. Slice cold stick of butter into 1/4″ slices and add to sugar mixture. Mix together using a fork until crumbly.
  8. Add walnuts and oat flakes to mixture and combine.
  9. Pour mixture over apples.
  10. Tent aluminum foil over pie, place in oven and bake for 40 minutes.
  11. Remove foil tent and bake for an additional 5 minutes or until golden brown.
  12. Optional, to fill two pie shells, double the ingredients listed above.

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Aunt Bonnie’s Low Glycemic Pecan Pie

Ingredients:

  • 1 unbaked Wholly Wholesome Spelt or Gluten Free Pie Shell
  • 2 cups broken pecans
  • 30-60 pecan halves for the top (pick out the ones that look best an make sure you have a variety of sizes)
  • 1/2 cup organic coconut palm sugar (we like Sweet Tree brand)
  • 1 cup organic coconut palm nectar amber (we like Sweet Tree brand)
  • 4 Tbsp. unsalted butter
  • 3 eggs, lightly beaten
  • 1 tsp sea salt
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees F (no convection)
  2. Melt butter into mixture
  3. Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)
  4. Once mixture is fully cooled add eggs, salt and vanilla
  5. Pour broken pecans into pie shell
  6. Pour egg mixture over pecans
  7. Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
  8. Place on foil covered baking sheet
  9. Bake at 350 degrees for 50 minutes
  10. For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.

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Pumpkin Cheesecake

Ingredients:

Directions:

  1. 1-Preheat oven to 350 degrees.
  2. Mix cream cheese and condensed milk together until smooth.
  3. Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  4. Pour batter into pie shell.
  5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.
  6. Serve warm.

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Peach Cobbler Crisp

Ingredients:

  • 2 pounds frozen sliced peaches or 6 fresh medium peaches
  • 1 cup of spelt flour
  • 1/2 cup of chopped pecans
  • 1/2 cup of butter or non-hydrogenated margarine (1 stick)
  • 1/2 tsp of sea salt
  • 1/4 cup of oat flakes
  • 1 cup of evaporated cane sugar
  • 2 tsp of cinnamon

Directions:

  1. Preheat oven to 375°F.
  2. If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes.
  3. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.
  4. If using fresh peaches, peel, pit and slice.
  5. Place cold stick of butter into medium size bowl and slice into 1/4″ slices.
  6. In separate bowl, mix together sugar, flour, salt and cinnamon.
  7. Add sugar, flour, salt and cinnamon to butter and fork together until crumbly.
  8. Sprinkle 1/4 cup of the dry mixture on the bottom of the pie shell.
  9. Add peaches to the pie shell.
  10. Add pecans and oat flakes to the remaining dry mixture and combine.
  11. Pour dry mixture over peaches.
  12. Tent aluminum foil over pie, place in oven and bake for 45 minutes.
  13. Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown.
  14. Serve warm or once cooled. Can be served for up to 3 days.

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Apple Crumble Pie

Ingredients:

Filling:

  • 6 medium sized apples (I like Granny Smith)
  • 1/2 cup sugar
  • 2 tbsp. corn starch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Crumb Topping:

  • 1/3 cup light brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup rolled oats
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 cup unsalted butter

Directions:

  1. For the Filling: Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples. Pack apple mixture evenly into a Wholly Wholesome 9” pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping.

  2. For the Crumb Topping: Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender, or simply rub it in with your hands. Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples.

  3. Place pie on a sheet pan and bake in a 375° oven for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.

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Mimi's Apple Pie

Ingredients:

Wholly Wholesome Mimi's Apple Pie Recipe

Directions:

  1. Preheat oven to 425°F. Melt the butter in a saucepan and stir in flour to form a paste.
  2. Add water, white sugar and brown sugar, and bring to a boil.
  3. Reduce temperature and let simmer.
  4. Remove additional pie crust and set aside to thaw (this will be used as the topping of the pie).
  5. Fill main pie crust with apples and mounded slightly.
  6. Take additional pie crust that was set aside, place on cutting board and cut into long strips.
  7. Now, take those strips and cover apples in the main pie crust, weave in lattice design.
  8. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  9. Bake 15 minutes in the preheated oven.
  10. Reduce the temperature to 350°F. Continue baking for 35 to 45 minutes, until apples are soft.

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Gluten Free Recipes:

Gluten-Free Recipe Gluten Free Basil Pesto Braid

Wholly Wholesome Basil Pesto Braid

Ingredients:

Directions:

  1. Roll out the Wholly Wholesome Gluten Free Pizza Dough Ball with a rolling pin on a worktop into a rectangle (cut in half and make two small rectangles).
  2. Start spreading the pesto on top of the rolled out dough. Make sure to leave a little space on the edge. Add the chopped mozzarella on top, if desired.
  3. Then, start rolling the rectangle lengthwise.
  4. Next, lay dough on a parchment paper covered cookie sheet. If it doesn’t fit exactly right, lay it diagonal.
  5. Cut the dough in half, lengthwise.
  6. Turn both halves of the dough with the cut side up and then start braiding.
  7. Finally, brush the top with a small amount of olive oil.
  8. Bake for about 30 min at 356°F.

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Gluten-Free Recipe Gluten Free Garlic Knots

Wholly Wholesome Garlic Knot

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 4 tbsp. grated Parmesan Romano cheese
  • 6 tbsp. unsalted butter
  • 1/4 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 3 cloves garlic, minced
  • Pinch of salt
  • Pizza sauce or marinara sauce, if desired for serving

Directions:

  1. Preheat oven to 400°F.
  2. Line a large baking sheet with a parchment paper and set aside.
  3. Cut the Wholly Wholesome Gluten Free Pizza Dough Ball into 12 equal pieces.
  4. Next, on a lightly floured surface, roll each piece into about an 8 inch long rope. Take the ends of the dough and tie into a knot (over, under, and through). Place each knot on prepared baking sheet, about 2 inches apart.
  5. In a small saucepan, melt the butter and cook the garlic over medium-low heat for 1-2 minutes. Remove from heat and stir in a pinch of salt, oregano, parsley, and dried basil.
  6. Brush the garlic knots lightly with the garlic butter.
  7. Bake for 15 to 20 minutes, or until the knots are golden brown.
  8. Remove from the oven and brush with the remaining garlic butter. Sprinkle with Parmesan Romano cheese.
  9. Serve with warm marinara or pizza sauce, if desired.

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Gluten-Free Recipe Smoked Salmon Pizza

Ingredients:

Wholly Wholesome Smoked Salmon Pizza Recipe

Directions:

  1. Defrost pizza dough completely and preheat oven to 425°F.
  2. Spread an even layer of extra virgin olive oil onto a clean wooden cutting board or other surface to prevent the dough from sticking.
  3. Place dough onto oiled surface, and roll out dough with a rolling pin until 1/2 inch thick.
  4. Using a circle cookie cutter or rim of a bowl, cut out 3-4 inch circles in diameter. Place circles on a non-stick cookie sheet.
  5. Spread 1 tablespoon of organic low fat sour cream onto the diameter of each mini pizza. Generously sprinkle finely chopped shallot onto the sour cream layer.
  6. With a fork, flake the smoked salmon, and evenly distribute the fish among the mini pizzas, layering the salmon over the shallots.
  7. Finally, sprinkle the capers and chopped scallions over the tops of each mini pizza.
  8. Place pizzas in the oven for 20-25 minutes or until the dough is fully cooked through.

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Gluten-Free Recipe Spinach & Turkey Pepperoni Stromboli

Ingredients:

Wholly Wholesome Spinach Turkey Pepperoni Stromboli
  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 1 tbsp. extra virgin olive oil
  • 1/4 pound all-natural turkey pepperoni/salami
  • 2-3 cups fresh spinach
  • 1/2 pound organic reduced fat provolone cheese, thinly sliced
  • 1/2 cup organic low sodium pizza sauce

Directions:

  1. Defrost pizza dough completely and preheat oven to 425°F.
  2. Spread 1/2 tablespoon of extra virgin olive oil onto clean wooden cutting board or surface to prevent dough from sticking.
  3. Roll out dough on oiled surface until 1/2 inch thick.
  4. Spread pizza sauce onto rolled out pizza dough.
  5. Layer the provolone cheese, spinach and deli meat on top of the sauce.
  6. Starting at one of the smaller ends of the dough, gently start rolling the dough until the entire dough is rolled.
  7. Place dough onto an oiled baking sheet, seam side down.
  8. Brush the remainder of the extra virgin olive oil onto the top of the stromboli so the crust browns.
  9. Place dough into the oven for 20-25 minutes or until the dough is fully cooked through.

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Gluten-Free Recipe Gluten Free Deep Dish Pizza Bites

Ingredients:

Wholly Wholesome Deep Dish Pizza Bites

Directions:

  1. Defrost pizza dough completely, preheat oven to 425°F and spray a muffin pan with non-stick cooking spray.
  2. Using a rolling pin, roll out into a thin layer. Use a cookie cutter and cut rounds out of the dough, slightly larger than the size of the muffin cup.
  3. Stretch and press cut dough into muffin cups.
  4. Place a pepperoni at the bottom of each muffin cup.
  5. Add 1/2 to 1 teaspoon of pizza sauce to each muffin cup.
  6. Sprinkle each cup with Italian seasoning.
  7. Add organic reduced fat Italian cheese blend to each cup.
  8. Top each pizza bite with mini pepperoni.
  9. Bake for 10-12 minutes, until dough is golden brown, and the cheese is melted and bubbly.

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Gluten-Free Recipe Gluten Free French Style Beignets

Ingredients:

Wholly Wholesome French Style Beignets

Directions:

  1. Defrost pizza dough completely.
  2. Add sugar and vanilla to defrosted dough ball.
  3. Roll dough out into a log.
  4. Cut rolled out dough into small bite sized pieces.
  5. Deep fry dough pieces in medium hot oil until golden brown.
  6. Top with a dusting of powdered sugar and serve warm.

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Gluten-Free Recipe Gluten Free Blueberry and Peach Pie

Ingredients:

Directions:

  1. Preheat oven to 425°F.
  2. Precook Wholly Gluten Free Pie Shell according to the package instructions.
  3. In a large bowl, toss together the remaining ingredients.
  4. Fill your pie shell with the fruit mixture.
  5. Place the pie back into the oven and cook 35-40 minutes until filling is bubbly.
  6. Remove from oven and set on a cooling rack until pie has cooled enough to cut.

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Gluten-Free Recipe Gluten Free Thyme-less Pear Tart

Ingredients:

  • 1 Wholly Wholesome 9" Certified Gluten Free Pie Shell
  • For the filling:
  • 1 cup + 1 Tbsp. of pear nectar (divided)
  • 1/4 cup of agar flakes
  • 3 ripe pears (such as bartlet), seeded and diced
  • 1 tsp of fresh thyme, minced
  • 1 Tbsp. of arrowroot powder
  • 3/4 cup of cashews (soaked for 2 hours min, or overnight)
  • 1 Tbsp. of maple syrup
  • 1 vanilla bean, scraped (or 1 teaspoon of vanilla extract)
  • For the pears:
  • 3 firm pears (such as bartlet), peeled and sliced thinly lengthwise
  • a drizzle of olive oil
  • a drizzle of maple syrup

Directions:

  1. In a medium, heavy bottomed pot, whisk together the agar flakes and pear nectar and bring it to a boil over high heat. Cover the pot, reduce the heat to low, and simmer for 10 minutes.
  2. Add the pears and thyme to the pot, raise the heat to medium-high and bring it to simmer while stirring. Cover, reduce to low, and cook for 5 minutes until the pears are super soft.
  3. In a small bowl, dissolve the arrowroot in the remaining tablespoon of pear nectar. Drizzle that into the pear / agar mixture. Stir to incorporate, and keep stirring for a minute or two until the mixture has thickened. Remove from the heat, and allow it to cool slightly (before you add it to the blender).
  4. Place the drained cashews, maple syrup, and vanilla into a high-powered blender and add the pear / agar mixture. Make sure the top to the blender is secured on tight. Blend (on low) until smooth, then increase the speed a little until the mixture is super smooth.
  5. Transfer the mixture to a bowl, and let it set in the fridge for an hour. If you like, you can do this up to 3 days in advance, and store this mixture in an air-tight container in the fridge until you’re ready to serve the tarts.
  6. Cook your Wholly Gluten Free Pie Shell according to package instructions and set aside to cool completely.
  7. While the crust is cooling, roast the pears for the topping. Raise the oven temp to 400°F.
  8. Place the sliced pear onto a parchment lined baking sheet, and toss with the olive oil and maple syrup.
  9. Roast the pear for 25-30 minutes, until golden brown. When cool enough to handle, transfer the roasted pears to a small bowl.
  10. Assemble the tart shortly before you’re ready to serve.
  11. Give the pear cream a good stir to loosen it up and keep stirring it until it’s smooth. Then, spoon a small amount of the pear cream into the pie crust and smooth the top using a butter knife. Finish with 3-4 slices of the roasted pears and a sprig or two of thyme on each for garnish. If not serving immediately, keep in the fridge until you’re ready to serve.

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Gluten-Free Recipe Gluten Free Chicken Pot Pie

Ingredients:

  • 1 Wholly Wholesome 9" Certified Gluten Free Pie Shell
  • 2 cups cubed or pulled roast chicken (or can use turkey)
  • 1/2 cup sliced carrots
  • 1/2 cup peas
  • 1/2 cup diced onion
  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 tbsp. gluten free flour blend
  • 1 tbsp. cornstarch
  • 1 tsp poultry seasoning (or V2 tsp each thyme & sage)
  • Salt & pepper to taste
  • 1/2 cup chicken broth
  • 3/4 cup milk
  • For the mashed potato topping:
  • 2 russet potatoes
  • 1/4 cup butter
  • 1/4 cup milk
  • salt & pepper to taste

Directions:

  1. Thaw pie shell for 10 minutes. Preheat oven to 400°F.
  2. Remove protective sheet from pie shells before preparing.
  3. Sautè onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. Alternately you could use 1 1/2 cups frozen mixed vegetables, microwaved a couple of minutes.
  4. In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir, cooking over medium heat until it comes to a boil and thickens.
  5. In a bowl mix together chicken, vegetables and sauce.
  6. Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes (mashed potato recipe below). Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes.
  7. Serve or refrigerate for up to 3 days.
  8. Mashed potato topping instructions:
  9. Peel potatoes, cut into pieces and boil until tender.
  10. Drain water, mash the potatoes and add the butter, milk and seasoning.

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Gluten-Free Recipe Gluten Free Margherita Pizza

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 2 tbsp. olive oil
  • 1 tbsp. each of dried thyme and oregano
  • 1.5 lbs fresh tomatoes (1/4” slices)
  • 4 ounces fresh mozzarella (chopped or shredded)
  • 1 bunch of basil leaves
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 450 degrees F.
  2. After dough has been rolled out on baking pan or pizza stone, use the olive oil to coat the top of dough, season with salt, pepper, oregano and thyme. Add on sliced tomatoes, mozzarella and basil leaves.
  3. Place the baking pan or pizza stone in the center of the preheated oven and bake for about 20 minutes until toppings are cooked and pizza crust is golden brown.
  4. Allow to cool until the cheese is set (about 5 minutes) before slicing. Slice with a pizza wheel or sharp knife. Serve warm.

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Gluten-Free Recipe Gluten Free Meat Lovers Pizza

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 1/2 pound ground meat (Beef, Turkey, Chicken)
  • 1 package turkey pepperoni (use as much as you’d like)
  • 6 ounces fresh baby spinach
  • 2 cups of your favorite gluten-free jarred sauce
  • 1/2 pound low-moisture fresh mozzarella cheese, sliced by cross-section into 10 rounds
  • 1/4 cup finely grated Parmigiano-Reggiano cheese

Directions:

  1. Preheat your oven to 375 degrees F.
  2. Prepare the ground meat and spinach. In a large, dry skillet, cook the ground meat uncovered over medium-high heat until lightly browned all over and cooked through (about 8 minutes). Once the ground meat has nearly finished cooking, turn off the flame and add the fresh spinach leaves to the skillet. Cover the hot skillet tightly and allow the spinach to steam for about 3 minutes. Remove the cover and stir until the spinach is wilted. Cover and allow the spinach to steam further if necessary. Set the skillet aside.
  3. After dough has been rolled out on baking pan, top with all of the tomato sauce and spread in a single layer. Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the ground meat and spinach mixture. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the top. Add the final layer the turkey pepperoni.
  4. Place the baking pan in the center of the preheated oven and bake for about 25 minutes or until the edges of the pizza are golden brown and the cheese is melted and the sauce bubbling. Allow to cool until the cheese is set (about 5 minutes) before slicing with a pizza wheel or sharp knife. Serve warm.
  5. For a make-ahead meal, bake the pizza for 15 minutes and remove from the oven. Allow to cool completely, then wrap and place in the refrigerator. Before serving, bake for another 15 minutes in a 375 degree F oven, and then proceed with serving directions in the previous step.

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Gluten-Free Recipe Gluten Free Country Quiche Lorraine

Ingredients:

Wholly Wholesome Gluten Free Quiche Lorraine

Directions:

  1. Pre-prepare both Wholly Gluten Free Pie Crusts according to package instructions. Set aside.
  2. Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and the fat has rendered out.
  3. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
  4. Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream and whisk vigorously to incorporate.
  5. Arrange the bacon and cheese in the bottom of each pie crust. Pour egg mixture gently into both pie crusts and gently stir so that chives and bacon are suspended throughout the pie.
  6. Bake in pre-heated oven for 30-40 minutes. Check for doneness after 30 minutes by gently shaking the quiche. It should be just slightly firm. Cool on a wire rack.
  7. Enjoy at room temperature.

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Gluten-Free Recipe Gluten Free Pecan Cinnamon Rolls

Ingredients:

Wholly Wholesome Gluten Free Pecan Cinnamon Rolls

Directions:

  1. Preheat oven to 350°F.
  2. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  3. Unroll dough into 2 long rectangles on work surface. Firmly press edges together to seal and holes.
  4. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.
  5. Make sure this edge stays clean so the dough will seal.
  6. Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough.
  7. Roll dough up tightly, and seal edge.
  8. Using serrated knife, cut each dough roll into 16 equal slices.
  9. Place slices cut side down 3 inches apart on cookie sheet.
  10. Bake 12 to 17 minutes or until golden brown. Serve warm.

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Breakfast Recipes:

Cherry Chia Seed Jam Sweet Rolls

Ingredients:

  • Cherry Chia Seed Jam
  • 1 cup plus 1/3 cup frozen fruit, divided and thawed to room temperature
  • 1 Tbsp. chia seeds
  • 1-2 Tbsp. maple syrup or honey, to taste
  • Sweet Rolls
  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 1/2 cup chopped pecans

Directions:

  1. Prepare the jam.
  2. Add 1 cup thawed fruit to your blender or food processor and blitz until it reaches a uniform consistency, about 30-60 seconds. Transfer the berry purée to a bowl.
  3. Add 1 tablespoon chia seeds and 1-2 tablespoons maple syrup to the bowl, depending how sweet you like your jam. Keep in mind that some berries may not be as sweet as others. Stir the mixture and let sit for at least 5 minutes.
  4. Prepare the rolls
  5. Preheat oven to 350°F.
  6. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  7. Unroll dough into 2 long rectangles on work surface. Firmly press edges together to seal and holes.
  8. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.
  9. Make sure this edge stays clean so the dough will seal.
  10. Spread the prepared Cherry Chia Seed Jam over the melted butter on dough.
  11. Roll dough up tightly, and seal edge.
  12. Using serrated knife, cut each dough roll into 16 equal slices.
  13. Place slices cut side down 3 inches apart on cookie sheet.
  14. Bake 12 to 17 minutes or until golden brown. Serve warm and with additional jam on top.

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Lighter Brunch Quiche

Recipe and photo courtesy of WhatToDoWithLemons.com.

Ingredients:

Wholly Wholesome Lighter Brunch Quiche
  • 1 Wholly Wholesome Organic Whole Wheat Pie Shell
  • 1 16 oz. carton of egg whites
  • 10 oz. package of mushrooms
  • 4 cups raw spinach
  • 1 bell pepper
  • 1 tbsp. minced garlic
  • 1/2 tbsp. olive oil
  • Reduced fat feta, asiago, or other cheese to top

Directions:

  1. Preheat your oven to 350 degrees.
  2. Take your pie shell out of the freezer, and let thaw. Place on preheating oven, to help speed up the process.
  3. Chop up your vegetables – including the spinach – and heat a large skillet on the stove over medium heat.
  4. Add olive oil, minced garlic, and vegetables – sautèe until the peppers are soft and the spinach has wilted.
  5. Remove the sautèed veggies from the heat, and let cool until at room temperature – be sure not to mix anything that is too hot with raw eggs.
  6. When cooled, add the veggies to the thawed pie shell and place on a baking tray. Carefully pour the egg whites over the veggie mix.
  7. Cook for 30 minutes, then shut the oven off and keep the quiche in the cooling oven for another 15 minutes.

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Savory BLT Cheesecake

Ingredients:

Wholly Wholesome BLT Cheesecake Recipe
  • 1 9" Wholly Wholesome Pie Shell (Traditional, Whole Wheat or Spelt)
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups crumbled cooked bacon
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 2 green onions, sliced
  • 1 tsp freshly ground pepper
  • 4 eggs, lightly beaten
  • Toppings: diced cherry tomatoes and additional crumbled cooked bacon

Directions:

  1. Preheat oven to 325°F.
  2. In a large bowl, beat cream cheese and cream until smooth. Fold in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs and heavy cream; beat on low speed just until combined. Pour over crust.
  3. Bake 45-55 minutes or until center is just set and top appears dull.
  4. Cool cheesecake on a wire rack 10 minutes. Refrigerate overnight.
  5. Serve cheesecake with diced cherry tomatoes and crumbled cooked bacon.

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Breakfast-Style Focaccia

Ingredients:

Wholly Wholesome Breakfast-Style Focaccia Recipe
  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1 cup grated cheddar cheese, divided
  • 1/3 cup extra-virgin olive oil, plus more for greasing and brushing
  • 2 tsp Kosher salt
  • 6 ounces breakfast sausage, cooked and cut into 1-inch pieces
  • 4 strips cooked bacon, cut into 1-inch pieces
  • 1 roasted red pepper, sliced into strips
  • Tinfoil
  • 6 eggs
  • Flaky sea salt, to taste

Directions:

  1. In a large bowl knead the Wholly Gluten Free Pizza Dough Ball.
  2. Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Scatter the sausage, bacon and red pepper over top of the dough, and sprinkle with the remaining ½ cup of grated cheese. Let sit while you preheat the oven to 400°F.
  3. Make six 3-inch balls of crumpled tinfoil and lightly grease them with olive oil. Press the balls into the dough in 6 places to make small wells. Transfer to the oven and bake until lightly golden, 15 minutes. Take the flatbread out of the oven and discard the tinfoil balls. Crack an egg into each well and season with flaky sea salt. Return to the oven and bake until the eggs have just set, but the yolks are still runny, 8 to 10 minutes.
  4. Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve.

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Country Quiche Lorraine

Ingredients:

  • 1 Wholly Wholesome Organic Pie Shell
  • 4 large eggs
  • 1 1/4 cup of light cream
  • 3 strips of bacon
  • 3/4 cup of shredded cheese (Sharp, White Cheddar or Swiss)
  • 1/2 small onion
  • 3 pieces of lean deli ham
  • 1/8 tsp of nutmeg
  • 1/8 tsp of paprika
  • 1/8 tsp of pepper

Directions:

  1. Preheat oven to 400°F.
  2. Thaw shell for 10 minutes.
  3. Prick bottom and sides of shell with a fork.
  4. Bake shell for 10 minutes.
  5. Let cool for approximately 10 minutes.
  6. Reduce oven temperature to 350°F.
  7. Tear up ham into small pieces, set aside.
  8. Cook bacon well and crumble, set aside.
  9. Sautè onions, set aside
  10. Fill bottom of pie shell with 1/2 cup of shredded cheese.
  11. Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
  12. In saucepan, scald cream.
  13. In a separate bowl, lightly beat eggs then add to cream.
  14. Remove eggs and cream from heat and stir until combined.
  15. Add nutmeg, paprika and pepper.
  16. Pour egg mixture into pie shell
  17. Place quiche on cookie sheet to protect oven should quiche boil over.
  18. Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
  19. Remove from oven and cool on wire rack for 30 minutes.
  20. Serve or refrigerate for up to 3 days.

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Vegetable Feta Quiche

Ingredients:

  • 1 9" Wholly Wholesome Organic Pie Shell
  • 1 cup diced onion (1 medium onion)
  • 5 oz. package of Wegmans organic baby spinach
  • 1 red bell pepper, diced
  • 1 1/4 cup (6oz) of organic feta cheese, crumbled
  • 4 Wegmans organic eggs
  • 1 cup organic half & half
  • 1/4 tsp salt
  • Black pepper to taste

Directions:

  1. Pre-heat oven to 375°F
  2. Thaw pie crust and keep in the refrigerator.
  3. Heat a frying pan with a tablespoon of vegetable oil.
  4. Cook diced onion on med-high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft. Remove from pan. Add spinach to the hot pan and cook until wilted. Set aside to cool.
  5. In a medium bowl, whisk together the eggs, salt, and half & half.
  6. In the pie shell spread out the vegetables and crumbled cheese. Sprinkle with pepper.
  7. Place pie shell on baking sheet and pour egg mixture over the other ingredients.
  8. Bake until filling is set, about 45 minutes.

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Quiche Lorraine

Ingredients:

  • 1 9" Wholly Wholesome Organic Pie Shell
  • 12 oz Wegmans uncured bacon
  • 1 cup diced onion (1 medium onion)
  • 1 1/2 cups (6oz) organic swiss cheese, grated
  • 4 Wegmans organic eggs
  • 1 cup organic Half & Half
  • 1/4 tsp salt
  • Black pepper to taste

Directions:

  1. Pre-heat oven to 375°F.
  2. Thaw pie crust and keep in the refrigerator.
  3. Cook bacon according to package directions. Let cool, and cut into small pieces.
  4. Heat a frying pan with a tablespoon of vegetable oil.
  5. Cook diced onion on med-hi heat until translucent (about 3 minutes). Set aside to cool.
  6. In a medium bowl, whisk together the eggs, salt, and half & half.
  7. In the pie shell spread out the bacon, onions and grated cheese. Sprinkle with pepper.
  8. Place pie shell on baking sheet and pour egg mixture over the other ingredients.
  9. Bake until filling is set, about 45 minutes.

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Gluten-Free Recipe Gluten Free Country Quiche Lorraine

Ingredients:

Wholly Wholesome Gluten Free Quiche Lorraine

Directions:

  1. Pre-prepare both Wholly Gluten Free Pie Crusts according to package instructions. Set aside.
  2. Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and the fat has rendered out.
  3. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
  4. Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream and whisk vigorously to incorporate.
  5. Arrange the bacon and cheese in the bottom of each pie crust. Pour egg mixture gently into both pie crusts and gently stir so that chives and bacon are suspended throughout the pie.
  6. Bake in pre-heated oven for 30-40 minutes. Check for doneness after 30 minutes by gently shaking the quiche. It should be just slightly firm. Cool on a wire rack.
  7. Enjoy at room temperature.

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Gluten-Free Recipe Gluten Free Pecan Cinnamon Rolls

Ingredients:

Wholly Wholesome Gluten Free Pecan Cinnamon Rolls

Directions:

  1. Preheat oven to 350°F.
  2. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  3. Unroll dough into 2 long rectangles on work surface. Firmly press edges together to seal and holes.
  4. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.
  5. Make sure this edge stays clean so the dough will seal.
  6. Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough.
  7. Roll dough up tightly, and seal edge.
  8. Using serrated knife, cut each dough roll into 16 equal slices.
  9. Place slices cut side down 3 inches apart on cookie sheet.
  10. Bake 12 to 17 minutes or until golden brown. Serve warm.

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Dinner Recipes:

Football Pizza Pockets

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Roll out the Wholly Wholesome 9” Traditional Organic Pie Dough. Using a large circle cookie cutter, cut out one circle of the dough. Use the cookie cutter again on half of the circle, making a football shape. Once you have the football template, use this to cut shapes from the remaining dough with a knife. Roll out the scraps and cut as many footballs as you can.
  3. On a football cutout, place a couple of pepperoni slices, a piece of mozzarella cheese and a little pizza sauce.
  4. Brush a little of the egg wash around the edges and then place another football shaped cutout over the stuffing and seal it by pressing firmly around the edges.
  5. Using a fork, crimp the edges around the pizza pocket and then make slits on the top, resembling the football laces.
  6. Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet. Bake 10-14 minutes or until the pizza pockets turn golden brown. Serve with remaining pizza sauce for dipping.

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Chicken Pot Pie

Ingredients:

Directions:

  1. Combine Chicken, carrots, peas and potatoes
  2. Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens.
  3. Combine the sauce with the mixture.
  4. Pour filling into shell, brush edge of pie shell with beaten egg and milk (egg wash).
  5. Take second shell out of pan and invert over pie filling, press edges together to seal (or use a Wholly Wholesome rolled pie dough for the top crust.
  6. Brush top crust with beaten egg and milk (egg wash).
  7. Cut a few slits in the top shell to allow steam to escape.
  8. Place pie on a baking sheet (foil underneath optional)
  9. Bake for 35-45 minutes on lower rack at 425°f or until crust is golden brown.

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Gluten-Free Recipe Gluten Free Chicken Pot Pie

Ingredients:

  • 1 Wholly Wholesome 9" Certified Gluten Free Pie Shell
  • 2 cups cubed or pulled roast chicken (or can use turkey)
  • 1/2 cup sliced carrots
  • 1/2 cup peas
  • 1/2 cup diced onion
  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 tbsp. gluten free flour blend
  • 1 tbsp. cornstarch
  • 1 tsp poultry seasoning (or V2 tsp each thyme & sage)
  • Salt & pepper to taste
  • 1/2 cup chicken broth
  • 3/4 cup milk
  • For the mashed potato topping:
  • 2 russet potatoes
  • 1/4 cup butter
  • 1/4 cup milk
  • salt & pepper to taste

Directions:

  1. Thaw pie shell for 10 minutes. Preheat oven to 400°F.
  2. Remove protective sheet from pie shells before preparing.
  3. Sautè onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. Alternately you could use 1 1/2 cups frozen mixed vegetables, microwaved a couple of minutes.
  4. In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir, cooking over medium heat until it comes to a boil and thickens.
  5. In a bowl mix together chicken, vegetables and sauce.
  6. Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes (mashed potato recipe below). Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes.
  7. Serve or refrigerate for up to 3 days.
  8. Mashed potato topping instructions:
  9. Peel potatoes, cut into pieces and boil until tender.
  10. Drain water, mash the potatoes and add the butter, milk and seasoning.

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Gluten-Free Recipe Gluten Free Margherita Pizza

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 2 tbsp. olive oil
  • 1 tbsp. each of dried thyme and oregano
  • 1.5 lbs fresh tomatoes (1/4” slices)
  • 4 ounces fresh mozzarella (chopped or shredded)
  • 1 bunch of basil leaves
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 450 degrees F.
  2. After dough has been rolled out on baking pan or pizza stone, use the olive oil to coat the top of dough, season with salt, pepper, oregano and thyme. Add on sliced tomatoes, mozzarella and basil leaves.
  3. Place the baking pan or pizza stone in the center of the preheated oven and bake for about 20 minutes until toppings are cooked and pizza crust is golden brown.
  4. Allow to cool until the cheese is set (about 5 minutes) before slicing. Slice with a pizza wheel or sharp knife. Serve warm.

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Spinach and Pancetta Calzone

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 2 to 3 tbsp. extra-virgin olive oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 4 ounces pancetta cubed (optional)
  • 10 ounces fresh spinach (or frozen, defrosted and drained completely dry)
  • kosher salt and freshly ground black pepper to taste
  • 15 ounces ricotta cheese (part skim is fine)
  • 1 cup finely grated parmesan cheese
  • 1/2 cup grated gruyere cheese (good substitutes: white cheddar cheese or fontina cheese)
  • 2 extra-large eggs, beaten
  • 2 tbsp. chopped fresh basil (or 1 tablespoon dried)
  • 2 tbsp. chopped fresh oregano (or 1 tablespoon dried)
  • 1 tbsp. unsalted butter, melted, mixed with 1 tablespoon extra-virgin olive oil, for brushing

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit. If you have a pizza stone, place it in the oven as it heats. If not, line an overturned rimmed baking sheet with parchment paper and set it aside.
  2. Divide the pizza dough into 4 equal portions, and roll each into a ball. Set the dough aside, covered loosely with a wet towel.
  3. In a medium saucepan, combine 2 tablespoons of olive oil with the onion. Saute, stirring frequently, over medium heat, until the onion is translucent (about 5 minutes). Add the minced garlic and the (optional) pancetta, and saute, stirring frequently, until the garlic is fragrant and the pancetta is cooked (about 4 minutes). Remove the onion garlic and pancetta mixture to a separate large bowl. Add the fresh spinach to the saucepan, and cook over high heat, stirring frequently, until wilted (about a minute, more or less), and add to the large bowl with the other ingredients. If using frozen spinach, don’t cook and just toss directly into the large bowl. Mix to combine, adding salt and pepper to taste. If you haven’t used the pancetta, you will need more salt. Set the bowl aside to cool.
  4. Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel). If the edges are very rough, tuck them toward the center of the round, and then roll them smooth. Repeat with the remaining balls of dough. Place each dough round on the overturned baking pan or warmed pizza stone.
  5. To the large bowl, add the ricotta, parmesan, gruyere and eggs, and mix to combine well. Fold in the basil and oregano. Divide the filling between the 4 rounds of pizza dough, placing the filling on one half of the dough, leaving a 1 inch border of bare dough. Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal. Brush the tops and seams with the melted unsalted butter and olive oil. Place the overturned baking pan or pizza stone in the center of the preheated oven and bake for about 15 minutes or until nicely golden brown and crisp.
  6. Serve right away.

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Gluten-Free Recipe Gluten Free Meat Lovers Pizza

Ingredients:

  • 1 Wholly Wholesome Gluten Free Pizza Dough Ball
  • 1/2 pound ground meat (Beef, Turkey, Chicken)
  • 1 package turkey pepperoni (use as much as you’d like)
  • 6 ounces fresh baby spinach
  • 2 cups of your favorite gluten-free jarred sauce
  • 1/2 pound low-moisture fresh mozzarella cheese, sliced by cross-section into 10 rounds
  • 1/4 cup finely grated Parmigiano-Reggiano cheese

Directions:

  1. Preheat your oven to 375 degrees F.
  2. Prepare the ground meat and spinach. In a large, dry skillet, cook the ground meat uncovered over medium-high heat until lightly browned all over and cooked through (about 8 minutes). Once the ground meat has nearly finished cooking, turn off the flame and add the fresh spinach leaves to the skillet. Cover the hot skillet tightly and allow the spinach to steam for about 3 minutes. Remove the cover and stir until the spinach is wilted. Cover and allow the spinach to steam further if necessary. Set the skillet aside.
  3. After dough has been rolled out on baking pan, top with all of the tomato sauce and spread in a single layer. Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the ground meat and spinach mixture. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the top. Add the final layer the turkey pepperoni.
  4. Place the baking pan in the center of the preheated oven and bake for about 25 minutes or until the edges of the pizza are golden brown and the cheese is melted and the sauce bubbling. Allow to cool until the cheese is set (about 5 minutes) before slicing with a pizza wheel or sharp knife. Serve warm.
  5. For a make-ahead meal, bake the pizza for 15 minutes and remove from the oven. Allow to cool completely, then wrap and place in the refrigerator. Before serving, bake for another 15 minutes in a 375 degree F oven, and then proceed with serving directions in the previous step.

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