It’s that time again! October is a sweet, sweet month and not just because of the Halloween candy. It’s also National Dessert Month, and we have the perfect reason to celebrate (as if you needed another excuse).
This month, we’re hosting a contest for fans to name our latest pie creation. Help us create the perfect title for this wholicious dish:
This pie is made with Wholly Wholesome Organic Traditional Pie Shell, plus a pile blackberries, raspberries and blueberries on top of a heavy layer
of Truwhip. It’s all finished with drizzled caramel and organic bacon.
Name this dish and you could win Wholly Wholesome products! Enter here and hurry, the contest ends October 31st!
This month, we’re supporting Celiac Awareness Month, by not only encouraging a discussion about the disease, but by also providing those who suffer from it with delicious gluten free recipe ideas!
According to the Celiac Disease Foundation, Celiac disease is a serious genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. With an estimation of 1 in 100 people worldwide suffering from this disease, we work to provide our gluten-free consumers with delicious options and recipes.
Our Wholly Gluten Free Pie Shells are frozen and ready to bake. Free of milk, eggs, wheat, shellfish, fish, peanuts, tree nuts, soy and corn, this pie shell works great for both sweet and savory recipes.
Let the good times roll in your home when using the Wholly Gluten Free Pizza Dough Ball. Create delicious pizzas, calzones, garlic knots and more with the freezer friendly dough! Just like our Gluten Free Pie Shells, this dough is free of the top 8 allergens and tastes just like it was made from scratch!
Join us on Pinterest for more delicious gluten free recipes to enjoy not just this month, but all year long!
Hello Celiac Awareness Month! “Free from” foods are a passion of ours. Whether they’re gluten free, dairy free, nut free or allergy friendly, we know one thing for sure: they won’t be free from the Wholly goodness that we put into everything we make!
So, are you ready for three all new Wholly delicious gluten free, allergy friendly recipes to celebrate Celiac Awareness Month? Bookmark ‘em! These are two treats you won’t want to forget about.
Gluten Free Blueberry and Peach Pie
- 1 Wholly Gluten Free Pie Shell
- 3 cups Blueberries
- 3 cups Peaches, sliced
- 3/4 cup Organic Coconut Sugar
- 2 Tbsp. Cassava Flour
- 1 Tbsp. Vanilla
- 1 Tbsp. Lemon Juice
- 1 tsp Cinnamon
- Pinch of Salt
- Preheat oven to 425°F.
- Precook Wholly Gluten Free Pie Shell according to the package instructions.
- In a large bowl, toss together the remaining ingredients.
- Fill your pie shell with the fruit mixture.
- Place the pie back into the oven and cook 35-40 minutes until filling is bubbly.
- Remove from oven and set on a cooling rack until pie has cooled enough to cut.
Thyme-less Pear Tart
1 Wholly 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
Make the filling:
- 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 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:
- 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. 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.
One in 141 Americans have Celiac Disease, many of which go undiagnosed. What does this mean? Well … we’ll tell you what it doesn’t mean. It doesn’t mean that we’ll be tiptoeing around the dessert table at our next party!
Come on! It’s a party! With a little help from Wholly Wholesome, it’s easy to throw a get-together that everyone can enjoy – from the gluten sensitive to the gluten intolerant!
Even if being gluten free is not a lifestyle choice or something that affects your everyday life, it is important to consider your guests needs when hosting family and friends at your home.
If you choose to invite a guest that is gluten free, providing him or her with food to suit their needs is only appropriate.
There are, however, ways to prepare the food you serve so that it caters to everyone. Try our classic Gluten Free French Style Beignets whether they are vegan, gluten free, or neither! Plus, with our Wholly Gluten Free Pie Shells, Pizza Dough Ball and Fudge Brownies, you can’t go wrong. Think about it. No one wants to miss out on dessert!
More and more families have subscribed to a gluten free lifestyle for their children. It’s easy to make everyone feel welcome at your next party.
We’re jazzed about bringing you the best in all-natural desserts! From Wholly Gluten Free Pizza Dough to Crumblettes, there’s so much to love. We’re just as excited to share with you
5 simple ways to make your favorite desserts even healthier!
Top 5 Baking Substitutions for Healthier Baking:
1. Black beans for flour. Purèed, black beans act as a great substitute for flour. Bonus! They also add protein and can help make your recipe gluten free!
2. Unsweetened applesauce for sugar. Don’t cut back on the sweetness! This substitution will make any dessert you make guilt-free. Baker beware: For every cup of applesauce you use, reduce the amount of liquid in the recipe by 1/4 cup.
3. Wholly Gluten Free Pie Shell for … Anything your little heart desires! Our pie shell is Certified Vegan and Certified Gluten Free! Yum!
4. Chia seeds for eggs. Let one tablespoon of chia seeds soak in 1 cup of water for 15 minutes and voila! You’ve got a superfood substitution for an egg! Vegans, rejoice!
5. Avocado for butter. This healthy fat is rich, creamy, and the perfect substitute for any recipe that calls for heavy butter.
Time is running out. It’s down to the last days to enter for a chance to WIN!
Celiac Awareness Month is a great time to cut all ties with the gluten in your favorite foods and say hello to Wholly Wholesome’s Gluten Free Pizza Dough and Pie Shell! Whether you’ve been diagnosed with Celiac Disease or you just want to give this health trend a taste test, we’ve got your back … and your stomach!
We’ll help make all of your gluten free culinary adventures hassle-free and, most importantly, tasty! Here’s one recipe we know you’ll love:
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 Wholly Wholesome Gluten Free Pizza Dough Ball
- 1 1/2 tbsp. sugar
- 1 tsp vanilla
- 1 tbsp. powdered sugar
- Defrost pizza dough completely.
- Add sugar and vanilla to defrosted dough ball.
- Roll dough out into a log.
- Cut rolled out dough into small bite sized pieces.
- Deep fry dough pieces in medium hot oil until golden brown.
- Top with a dusting of powdered sugar and serve warm.
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.
Wholly Wholesome, the leader in all natural and organic frozen bakery items, announces its expansion into select Safeway grocery stores. Beginning September 2014 Wholly Wholesome will meet the growing demand of consumers for Wholicious desserts. The stores will shelve Wholly Wholesome Certified Gluten Free, as well as Certified Organic Whole Wheat and Traditional Pie Shells. Consumers can use the store locator at WhollyWholesome.com to find the nearest store carrying these products.
“We are excited to see our brand meet more consumers looking for a sweet treat that can meet their dietary needs,” said Doon Wintz, President, Wholly Wholesome. “As food allergens and the number of gluten free consumers continue to increase, we’re thrilled about the addition of our products into these stores that have such loyal customers.”
Wholly Wholesome caters to both baking beginners and buffs with Gluten Free, Whole Wheat and Traditional Pie Shells that are frozen, ready-to-bake and mess-free for any dessert or meal recipe. The Gluten Free Pie Shells are made with natural ingredients in a dedicated gluten free environment. Additionally, all other Pie Shells are made with natural and organic ingredients.
From bakery treats to pie crusts to fully prepared cakes, Wholly Wholesome produces quality goods that are easy to prepare and cater to a gluten free or vegan diet. With the expansion into Safeway, more consumers can experience superior food made with all natural ingredients with ease.
Spinach is one of our favorite super foods because it’s delicious, packs a powerful nutritional punch and is great in salads, smoothies … and (our personal favorite) calzones! But did you know that spinach is also a nostalgic vegetable? In fact, Birds Eye’ was the first company to advertise spinach. It did so in “Life” magazine in 1949. For those of you who love nostalgia, here’s that ad! Something to read while you’re lovin’ your Spinach and Pancetta Calzone! Enjoy …
Gluten Free Pizza Dough Ball Recipe:
Spinach and Pancetta Calzone
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
- 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.
- 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. 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.
- 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.
- 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.
- Serve right away.