On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop.
In a large bowl, whisk the eggs or egg replacer with the brown sugar, brown rice syrup, vanilla, melted vegan butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into a Wholly Gluten Free pie shell, and place the unbaked, filled pie on a baking sheet before sliding into the oven. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set.
Transfer the pie to a rack and let cool for at least 1 hour before serving.
Place all of the ingredients for the filling into a pan. Heat the ingredients on medium-high heat until it starts to boil, let it boil for 5-8 min while watching the pan as the ingredients can burn if you do not consistently stir it. Then place the ingredients on low heat and let it simmer for 15 min.
While the filling is simmering, place all of the crumble ingredients into a food processor and blend up until well combined.
Let the filling cool down before you place it into the Wholly Gluten Free 9" Pie Crust.
Once the filling has cooled down, pour it into the pie crust, then place the crumble on top being sure to cover the whole top of the pie.
Place the pie into the preheated oven for 50-60 min, or until the crumble on top is golden brown.
Enjoy on it’s own or with a scoop of delicious ice cream!
1CupPear Nectar(keep separate from 1 tbsp of Pear Nectar)
1tbspPear Nectar(keep separate from 1 Cup of Pear Nectar)
3Ripe Bartlet Pears(seeded and divided)
3/4CupCashews(soaked for 2 hours minimum, or overnight)
1Scraped Vanilla Bean(or 1 tsp of Vanilla Extract)
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.
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.
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).
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.
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.
Cook your Wholly Gluten Free 9” Pie Shell according to package instructions and set aside to cool completely.
While the crust is cooling, roast the pears for the topping. Raise the oven temp to 400°F.
Place the sliced pear onto a parchment lined baking sheet, and toss with the olive oil and maple syrup.
Roast the pear for 25-30 minutes, until golden brown. When cool enough to handle, transfer the roasted pears to a small bowl.
Assemble the tart shortly before you’re ready to serve.
Give the pear cream a good stir to loosen it up and keep stirring it until it’s smooth.
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.
1 1/2CupFrozen Mixed Vegetables(for the fresh route, use 1/2 Cup of Sliced Carrots, 1/2 Cup of Peas, and 1/2 Cup of Diced Onions)
1tbspGluten Free Flour Blend
1tspPoultry Seasoning(or 2 tsp each Thyme and Sage)
Salt and Pepper(to taste)
For the Mashed Potato Topping
Salt and Pepper(to taste)
Thaw pie shell for 10 minutes. Preheat oven to 400°F.
Remove protective sheet from pie shells before preparing.
Microwave the frozen mixed vegetables for a couple of minutes or sauté onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly.
In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir while cooking over medium heat until it comes to a boil and thickens.
In a bowl, mix together chicken, vegetables and sauce.
Peel potatoes, cut into pieces and boil until tender
Drain water, mash the potatoes and add butter, milk, and seasoning.
Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes.
Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes.
1/2PoundLow-Moisture Fresh Mozzarella Cheese(sliced into 10 round pieces)
1/4CupFinely Grated Parmigiano-Reggiano Cheese
Preheat your oven to 375°F.
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.
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 of turkey pepperoni if desired.
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, the cheese is melted, and the sauce is bubbling.
Allow to cool until the cheese is set (about 5 minutes) before slicing with a pizza wheel or sharp knife. Serve warm.
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°F oven, and then proceed with serving directions in the last step.
1/3CupExtra-Virgin Olive Oil(plus a little more for greasing and brushing)
6ozBreakfast Sausage(cooked and cut into 1-inch pieces)
4StripsCooked Bacon(cut into 1-inch pieces)
1Roasted Red Pepper(sliced into strips)
Flaky Sea Salt(to taste)
In a large bowl knead the Wholly Gluten Free Pizza Dough Ball.
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.
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, approximately 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, about 8 to 10 minutes.
Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve.
10ozFresh Spinach(or frozen, defrosted, and drained completly dry)
Kosher Salt and Freshly Ground Black Pepper(to taste)
15ozRicotta Cheese(Part-Skim is fine)
1CupGrated Gruyere Cheese(good substitutes: white cheddar or fontina cheese(
2tbspChopped Fresh Basil(or 1 tbsp dried)
2tbspChopped Fresh Oregano(or 1 tbsp dried)
1tbspExtra Virgin Olive Oil
Preheat your oven to 425°. If you have a pizza stone, place it in the oven as it heats. If not, line one upside-down baking pan with parchment paper and set it aside.
Divide the pizza dough into 4 equal portions, and roll each into a ball. Set the dough aside, covered loosely with a wet towel.
In a medium saucepan, combine 2 tablespoons of olive oil with the onion.
Sauté, stirring frequently, over medium heat, until the onion is translucent (about 5 minutes). Add the minced garlic and the pancetta. Sauté, 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), 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. Set the bowl aside to cool.
Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6–8-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 pans or warmed pizza stone.
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.
Preheat your oven to 350ºF. Place the unwrapped prepared pie crust on a baking tray + set aside.
In a small sauce pot, melt the butter + 2 oz. chocolate over low heat. Stir until just melted + remove from the heat. Add in the sugar + brown sugar. Stir until combine + they start to melt. Let cool for 5 minutes.
Whisk in each egg, one at a time, until fully incorporated. Mix in the vanilla extract.
Using a rubber spatula or wooden spoon, fold in the flour + salt until full incorporated. Mix in the chocolate chips.
Pour the batter into the prepared pie crust. Bake for 35-40 minutes or until the center is set. Remove from the oven and let cool.
Serve with ice cream, whipped cream or powder sugar – OR add them all! Enjoy!
Pre-prepare both Wholly Gluten Free Pie Crusts according to package instructions. Set aside.
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.
Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
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.
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.
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.
Line a large baking sheet with a parchment paper and set aside.
Cut the Wholly Gluten Free Pizza Dough Ball into 12 equal pieces.
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.
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.
Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes, or until the knots are golden brown.
Remove from the oven and brush with the remaining garlic butter. Sprinkle with Parmesan Romano cheese.
Serve with warm marinara or pizza sauce, if desired.
Ingredients Brown Rice Flour, Water, Organic Palm Fruit Shortening*, Organic Cane Sugar, Tapioca Starch, Potato Starch, Contains less than 2% of each of the following: Sea Salt, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Guar Gum. *Organic Palm Fruit Shortening is responsibly sourced adhering to the standards of Palm Done Right™.
This Product is free from: Wheat, Dairy, Casein, Egg, Soy, Peanut, Tree Nut, Sesame Seed, and Corn.