Autism Awareness

 - by Wholly Wholesome


National Autism Awareness Month comes this time each year. This April, make a decision to get involved! We’ve got 3 ways you can make this month meaningful. From making a pie to making a statement, no deed is too small (or too delicious!).

Educate Yourself: It’s important to be aware of the issue at hand. Autism is a complex mental condition and developmental disability, characterized by difficulties in the way a person communicates and interacts with others. The cost of lifelong care can be reduced by 2/3 with early diagnosis and intervention, which is an important endeavor considering the fact that in 10 years, the annual cost will amount to between $200 and $400 billion.

Bake it great! Many parents of children with autism spectrum disorders (ASD’s) report that behavior improves when their children eat a diet free of the proteins gluten and casein, and with more than 3.5 Americans living with an ASD, chances are, you know a family who could use a smile this month!


This Nutella Raspberry Cream Pie is a sweet treat that lacks gluten … Not flavor! Feel free to indulge!

Nutella Raspberry Cream Pienutella


1 Wholly Wholesome Gluten Free Pie Shell

1 cup Heavy Whipping Cream

1 cup Nutella

1 cup Powdered Sugar

Fresh raspberries to taste


Bake the Wholly Wholesome Gluten Free Pie Shell according to package instructions. Set aside and allow to cool completely.

To make the Nutella cream filling, place the heavy whipping cream in the bowl of a stand mixer. Whisk the cream until soft peaks form, starting on low speed and slowly increasing to medium speed.

Add the powdered sugar and whisk until incorporated. Add the Nutella and whisk until the mixture is smooth and creamy. Pour the mixture into the center. Using a small spatula evenly spread the filling until it is smooth. Top with raspberries and keep refrigerated until ready to serve. Enjoy!

Make a Statement: The Autism Society recommends a few ways to spread the word. Here are a few simple ways to advocate for this cause!


National Bake Week

 - by Wholly Wholesome


From April 6-12 we’re celebrating National Bake Week, a time to bust out all of the kitchen utensils that you forgot you had and spend some quality time in the kitchen!

Baking doesn’t require long, drawn-out recipes and obscure ingredients to produce a delicious and mouth-watering dish! Try these Gluten Free French Style Beignets for a sweet treat that sounds fancy, tastes indulgent, but is simple to make!

Gluten Free French Style Beignets



  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.

Catch us on Food Factory!

 - by Wholly Wholesome

Tune in to the Food Network’s Food Factory on Thursday, April 9th at 9:00 ET/10 PT at the risk of drooling on your remote! True Wholly Wholesome fans know, that our Cinnamon Crumblettes are made with love. Each batch is coaxed into sweet submission and comes to you as perfect little bites of cake. Oh, but there’s more … much, much more!

Explore the behind-the-scenes of your favorite Wholly Wholesome dessert and get the scoop on how we manage to pack such big flavor into such a tiny, sweet treat. Get the sneak peak now!

Easy Party Planning with
Wholly Wholesome

 - by Wholly Wholesome

The weather has a hint of gentleness to it and we can practically smell all of the summer potlucks already! But we’re getting ahead of ourselves. Let’s take it one seasonal party at a time. Whether you’re planning a pre-prom party or one to celebrate the Kentucky Derby, get a leg up and we guarantee it’ll be a smash hit!

Planning for … the Foodie is a cinch when you’ve got Wholly Wholesome recipes to fall back on! Set this Pimento Cheese and Tomato Pie on the table it they’re sure to devour it!

1 Wholly Wholesome Traditional Organic Pie Shell
1 large tomato, sliced 1/2 inch thick, seeded
Olive oil, for brushing
3 large eggs
1/4 cup heavy cream
1/4 cup milk
1/3 cup crème fraiche
1/4 cup chopped sweet onion
1 1/2 tsp hot sauce
1/2 tsp sugar
1/2 tsp salt
1/3 cup drained and chopped piquillo peppers from a jar
6 ounces sharp cheddar cheese, shredded


Brush the tomato slices with olive oil and arrange on a rimmed baking sheet. Bake until the tomatoes soften and have released most of their liquid, about 15 minutes. Carefully transfer the tomatoes to a paper towel–lined plate. Peel off and discard the skins.

In a blender, combine the eggs, cream, milk, crème fraiche, onion, hot sauce, sugar and salt and blend until smooth, about 20 seconds. Add the piquillo peppers and cheese and pulse until blended.

Set the pie plate on a baking sheet. Arrange the tomato slices on the bottom of the pie crust and pour in the filling. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the filling is set around the edge but the center is slightly loose. Let the pie cool completely before serving.

Wholly Wholesome Pizza Recipe- Gluten Free Recipe

Planning for … the Gluten Free Goddess is nothing to stress about! A Smoked Salmon Pizza should do the trick. It’s personal, delicious, and impressive looking!

Planning for … the Vegan Health Guru may seem intimidating, but you’ve got this! Just make sure you plan ahead the night before for this Vegan Chocolate Pudding Pie as adapted from the Post Punk Kitchen.

1 Wholly Wholesome Pie Crust of your choice
3 cups almond milk, divided
1/4 cup cornstarch
1/3 cup sugar
3 Tbsp. unsweetened cocoa powder
Pinch salt
3 Tbsp. semisweet chocolate chips
1 tsp pure vanilla extract


Preheat oven to 350°F. Bake Wholly Wholesome pie crust until toasted according to package directions.

In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. Allow cocoa to dissolve.

Bring mixture to a boil, whisking occasionally. Once boiling, lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.

Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming. To keep a skin from forming, place a circle of parchment paper over the filling.

Refrigerate and let set for at least 3 hours.

Wholly Easter!

 - by Wholly Wholesome

Move over, Easter Bunny! We’re celebrating Easter with more than just hardboiled eggs and recipe after recipe of sweet treats! That’s right, we want the house to smell of bread baking in the oven, of juicy ham and salami warming beneath a layer of doughy crust, and of provolone cheese melting each delicious indulgent flavor into one indulgent bite. What is this Easter delicacy we’re dreaming of?

Pizzagaina of course! Pronounced “pizza jay-nah”, this Italian Easter ham pie, has graced the dinner table in traditional Italian homes for generations. Be bold and give this recipe a try! Our Wholly Wholesome Gluten Free Pizza Dough Ball takes all the intimidation out of it so what you’re left with is a new favorite Easter tradition … Wholly approved!



2 Wholly Wholesome Gluten Free Pizza Dough Balls (16 oz. total)


13 large eggs

2 pounds of a variety of your choice of Italian deli meat (such as genoa salami, mortadella, capicolla, pepperoni or ham)

1 teaspoon ground black pepper

1 pound fresh ricotta or Italian basket cheese

1/2 pound mozzarella cheese, thinly sliced

1/2 pound provolone cheese, thinly sliced



One 10″ by 3″ round springform pan


Prepare the filling:

Make four hardboiled eggs by placing 4 uncooked eggs in a small saucepan and covering with tap water. Place over high heat and bring to a boil. Let boil for 1 minute, then turn off heat, cover pot, and let sit for 10-15 minutes. Drain out the hot water and replace with cold water, letting the eggs cool for 5 minutes. Peel, slice and set aside.

Prepare the meat by dicing into 1/2-1″ size pieces.  Set aside.

In a large bowl, whisk 8 large eggs until frothy. Whisk in the black pepper and the ricotta or basket cheese until well combined. Use a wooden spoon or spatula to gently stir in all of the cut meat pieces, mixing until all are evenly distributed. Set aside.


Preheat your oven to 350 degrees F, and grease the inside of your springform pan with olive oil or nonstick baking spray.

Once the dough has thawed, sprinkle some flour on a clean workspace, and transfer the dough to the floured surface. Cut the dough in half, setting one half aside. Shape into a ball, and then use a rolling pin to roll out the dough into a large round (about 11 or 12 inches in diameter). If the dough keeps shrinking back, let it rest for a few minutes before trying it again.

Gently fit the rolled out dough over and into the prepared springform pan, tucking it into all sides. The dough should overhang about 1 to 2 inches around the top.

Use a large spoon to pour in about 1/3 of the egg and meat filling, spreading it evenly. Top with about 1/3 of the sliced eggs and 1/3 of the sliced mozzarella and provolone cheeses. Continue in this order until all the filling, eggs, and cheese have been added (or until the filling reaches the top if you’re using a smaller pan).

Grab the second half of the dough and place on the floured work surface, and roll out a second 10-12″ round.  Lift this dough round over the filled pan and cover it entirely. The dough should overhang about 1″ on all sides. Use a knife or kitchen shears to trim off anything longer than 1″, and then pinch together the top and bottom pieces of dough well until sealed, then roll up evenly around the pan to create a rim.

Whisk the final egg in a small bowl along with a 1/4 cup of water. Use a pastry brush to brush the egg wash over the entire pie.

Bake in your preheated 350 degree oven for 60 to 70 minutes, or until the crust is golden brown. Remove from the oven and let cool in the pan for 30 minutes before releasing the spring and removing the outside ring. Transfer to a serving plate and let cool completely. Can be enjoyed the same day, or chilled up to 2 nights in the fridge before serving cold or at room temperature.

Indulge in National Nutrition Month

 - by Wholly Wholesome

Happy National Nutrition Month!

We know what you’re thinking. “Ugh, I’m not in the mood to be healthy. Why can’t I just indulge wholly?”

Hold on! Who ever said that healthy doesn’t mean indulgent? We certainly didn’t. This month, we invite you to take stock of your nutrition. We know we don’t need to tell you that America’s health is one of our most difficult obstacles, but we do need to tell you that the future looks bright! This article explains how we’re building a culture of health!

Instead of reaching for something sweet after dinner tonight, give this Peanut Butter Yogurt Pie a try. Just two ingredients (both jam packed with protein) plus a Wholly Wholesome Chocolate Pie Crust make this recipe one to remember:

Peanut Butter Pie

32 ounces vanilla Greek yogurt
3/4 cup smooth peanut butter
Wholly Wholesome Chocolate Pie Crust

In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight and remember that it will thicken the longer it’s chilled! Serve with chopped peanut butter cups or lighten it up with a sprinkle of chopped peanuts to add a little crunch!

National Pi Day

 - by Wholly Wholesome


The fourteenth of March … March 14th …. 3/14 … 3.14Pi
Happy National Pi Day!

Pi is defined as the distance around a perfect circle divided by the distance across it. Huh? If you’re pie crazy like us, you’ll understand it better when we put it into what we call “Foodie Terms”: Pi is the ratio between the number of graham cracker crumbs along the circumference of our Wholly Wholesome pie crust to the number of crumbs across the diameter. 3.14! What a delicious number!

Celebrate this never-ending number with a never-ending string of Wholly Wholesome pie recipes! When one gets popped out of the oven, the next one gets popped in. When one gets devoured, you better believe that there’s another one waiting to be sliced into! We’ve got 3.14 great pie recipes to get you started … That’s 3 full recipes … and 14 hundredths of a recipe for you to finish however your heart desires. For the love of pie! Let the baking come full circle!

You Won’t Waffle on These Waffles

 - by Wholly Wholesome

Waffles are an incredible invention, aren’t they? Sometimes they get forgotten, but we’re here to make sure that they don’t! When a craving for Unique Belgique Waffles strikes you, here’s just one OUTSTANDING way you can enjoy them!

Lemon Meringue Stuffed:
Sandwich this homemade lemon cream and marshmallow fluff in between two Unique Belgique Waffles for a dessert that tastes luxurious and decadent!
Lemon Cream
1 cup milk (preferably 2% or whole)
1/3 cup heavy cream
1 1/2 Tbsp. lemon zest
   (zest of about 2 large lemons)
5 large egg yolks
2/3 cup granulated sugar
2 Tbsp. cornstarch
1 1/2 Tbsp. all-purpose flour
1 pinch salt
1/4 cup fresh lemon juice
1 tsp lemon extract

Marshmallow Fluff
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Lemon cream:
In a medium saucepan, bring milk, cream and lemon zest just to a boil over medium heat, then remove from heat to cool slightly, about 4 – 5 minutes. Meanwhile, in a mixing bowl, using an electric hand mixer set on medium speed, whip together egg yolks and sugar, until pale and fluffy, about 1 minute. Add cornstarch, flour and salt to egg yolk mixture and blend on medium speed 1 minute longer. While whisking, add 1/2 cup warm milk mixture to egg yolk mixture. Pour milk mixture into egg yolk mixture in pan while whisking mixture in pan. Stir in lemon juice and return to medium-low heat and cook, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 6 – 8. Remove from heat, stir in lemon extract then force mixture through a fine mesh strainer into a bowl. Cover bowl with plastic wrap, pressing plastic directly against surface of lemon cream to prevent a skin from forming. Chill mixture 2 hours.

Marshmallow fluff:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 – 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

Once both the lemon cream and the marshmallow fluff are prepared, spread onto waffles and enjoy!

Valentine’s Day Sweets for Your Sweetie

 - by Wholly Wholesome

It’s … Valentine’s Day! Oh! You forgot? Don’t worry. We‘ve got you covered. Here are 3 quick treats to make for your Sweetie!

Hour of Truth: This Pumpkin Cheesecake Pie recipe can be ready in a flash … in just one hour! Ready. Set. Go!

Fancy Schmancy: Whip up these Gluten Free French Style Beignets to start Valentine’s Day special!

Pick it Up: If you’re really in a crunch, pick up some Wholly Wholesome Crumble Cakes from your local grocery store! There’s a whole lot to baking love!


Let’s Celebrate National Pie Month!

 - by Wholly Wholesome

It’s National Pie Month! What’s more American than pie? While apple pie is a national favorite, each state has a right to its own identity doesn’t it? Only 8 states claim their official dessert to be pie. Wow! We were just as dumbfounded!

Florida has claimed key lime pie, Maine has blueberry pie and Texas’ official state dessert is pecan pie, but what do you claim as the official dessert of your state?

Wholly Wholesome has both ready-made pies and enough recipes to get your sweet tooth revved up. Looking for an Apple Crisp? A Peanut Butter Pie? Why not petition your state for both desserts?