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!
Hey, we get it! You don’t have to tell us that breakfast is the most important meal of the day. It’s usually because we’re rushing out the door that we’re too busy to stop and grab a bite to eat.
But, would you really skip it if you knew how incredibly quick it could be to whip up? There’s a fix for people who love breakfast but not the time that goes into making it … and it’s called Breakfast-Style Focaccia.
Have no fear! Wholly Wholesome’s here, with a better way to breakfast. Make this simple recipe and refrigerate the leftovers for an out-of-this-world morning that will help you get ahead of your meal plan … and your day!
- 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
- 6 eggs
- 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, 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.
- Remove from the oven and brush with olive oil. Cut into squares and garnish with chopped parsley and thyme, then serve.
On May 13th, we’ll celebrate National Apple Pie Day! Why? It’s an American classic, and summer just isn’t summer without it!
Whether you need a little pie making practice before Memorial Day or just can’t wait to dig into a plate of the good stuff, there are five essential tips to keep in mind. Hear ‘em from the pros.
Look like an Iron Chef with these tips, from the foodies at Wholly Wholesome to you!
- Start with a quality crust. A beautiful apple pie starts with an exceptional crust. Dessert is such fun to eat, but our goal is to make it fun to bake too! Let our Wholly Wholesome Pie Shell do the hard work. (Don’t worry, you don’t have to tell anyone it’s not homemade!)
- Tart apples for the win. The tarter the apple, the more likely it is that it’ll hold its shape when you toss your pie in the oven. Another bonus? A tart apple won’t oxidize and turn brown! We recommend cooking with Granny Smith and Royal Gala.
- Easy does it on the seasoning. Listen, we’re perfecting “apple” pie here. Not “cinnamon and nutmeg” pie! Go easy on the seasoning and let the natural sweetness from the apples shine through.
- Par-cook for a pretty pie. Because we tend to eat with our eyes first, presentation is just as important as taste. Par-cook your sliced apples by pouring boiling water over them and letting them sit for about 10 minutes. This will help them to keep their shape, and your pie will be photo shoot ready!
Talk about perfectly seasoned! Check out our take on the traditional apple pie.
- Rest up. We know, we know. It can be hard to wait to make that first slice into your perfectly cooked, perfectly seasoned apple pie. Trust us. It’ll be worth it! Serving it at room temperature will make each bite glazed and juicy.
Need a recipe to kick your craving for apple pie? Try Mimi’s Apple Pie, a family recipe shared straight from Grandma Mimi herself.
What makes spring great?
Is it the warm weather? Or maybe it’s the buds on all of the trees? Perhaps it’s the arrival of the snowbirds from their winter escape.
While all of these things make spring great, what makes it one of our favorite times of year, is brunch. Outside! With friends and family. Enjoying deliciously decadent food.
So grab a fresh bouquet of spring flowers, set the table and invite a group of your best buds. Savory Appetizer + Savory Entrée + Quiche + Sweet Treat = Brunch Success!
Savory Appetizer: Kick off the ultimate spring brunch off with our Gluten Free Basil Pesto Braid. What’s not to love about it? It’s elegant, colorful and simply delicious!
Savory Entrèe: When choosing a main course, look for a dish that’s light and fun. Our Smoked Salmon Pizza hits all of the marks. Try making tiny, handheld pizzas for a twist on this seriously tasty brunch recipe.
Quiche: Pick a quiche, any quiche! What’s brunch without it? Our Gluten Free Country Quiche Lorraine will brighten any breakfast table with its crumbled bacon and perfectly crisped Wholly Gluten Free Pie Shell.
Sweet Treat: Sweets are always welcome. We usually eat dessert first and with these Gluten Free Pecan Cinnamon Rolls, you will too!
February is National Chocolate Lovers Month, and while your stomach may be chocolate-ed out from Valentine’s Day your heart tells you to reach for more. Yep, we get it. We’re chocolate lovers too!
To celebrate this indulgent ingredient, we’ve got three fantastic ways to enjoy that special decadence we call chocolate. Don’t miss ’em!
Chocolate Whipped Cream Pie
Light, sweet and infused with the temptation of chocolate, our Chocolate Whipped Cream Pie is just rich enough to keep your cravings at bay. Take one bite and you’ll want another!
Don’t underestimate the chocolate in this Cheesecake Pie. It may not be the star player, but it certainly is a key player! Give into the creamy vanilla cheesecake filling as it mingles with our flaky Chocolate Pie Crust and you’ll be in heaven.
Chocolate Raspberry Pie Tarts
Grab a jar of your favorite raspberry jam and layer in a handful of chocolate chips to transform our recipe for Hand Pies into a chocolate masterpiece. They’re so adorable, you’ll want to share them … Maybe.
We’ve begun the countdown to Valentine’s Day and this year, we’re pulling out all the stops! Looking for a way to truly impress the one you love? There’s no better way than with (drum roll please) pizza! Put-Your-Heart-In-It Pizza video recipe by Wholly Wholesome to be exact.
Fall head-over-heels in love with our Gluten Free Pizza Dough Ball – made with responsibly sourced palm fruit oil and a convenient pizza dough free from milk, eggs, wheat, shellfish, fish, peanuts, tree nuts, soy and corn.
- Walks on the beach in the moonlight.
- Fine dining in candlelight.
- And curling up under a warm blanket to watch a tender movie
All tend to beat out eating pizza with your significant other!
But you should still consider this seriously amazing recipe this Valentine’s Day! See you in the kitchen pizza lovers!
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.
It’s #NationalDessertMonth! C’mon. We know you don’t have just one sweet tooth. Bring all your sweet teeth and get ready to chow down on our most scrumptious desserts to date!
We’re traveling back in time! Help us celebrate our best Wholly Wholesome desserts through the years. Are you ready? We’re going vintage!
1972 Apple Crisp Pie: We’re honoring the founding of Wholly Wholesome with a very special recipe. It takes us back to 1972 and reminds us that some things really do get better with age!
1987 Fruit Jewel Pie: This is the year Wholly Wholesome really dedicated itself to all-natural baked goods and desserts we could feel good about making. Look how far we’ve come! This yummy dessert elevates each ingredient by highlighting its natural flavor … Just as nature intended!
1990 Aunt Bonnie’s Pecan Pie: Welcome to the decade of grunge. While this phase may have come and gone, we continued to bake simple desserts with clean ingredients and still do today. Go classic!
2015 Gluten Free Margherita Pizza: Say goodbye to nonsense and hello to transparency! Today, we’re inspired … By you! You asked for your Wholly Delicious desserts to be guilt-free, and you got it! Welcome to the era of clean eating!
Happy National Ice Cream Month! There’s no better way to celebrate than with, well, ice cream! This recipe takes the best of two worlds to create a one-of-a-kind dessert that mingles our crispy, buttery pie dough with the sugary-sweet notes of your favorite ice cream.
Ditch the cone! Nothing beats our Wholly Delicious Edible Ice Cream Bowls!
Wholly Delicious Edible Ice Cream Bowls
1 package of Wholly Wholesome Traditional Organic Pie Dough, cold
Ice cream of your choice
Sprinkles, ice cream toppings, whipped cream, etc.
Preheat oven to 375°F. Unroll your pie dough and cut 3 1/2” circles with a round cookie cutter. Spray the bottom of a cupcake pan with cooking spray. Wrap each crust circle around the inverted cupcake pan cavities. Prick the tops of each with the tines of a fork to reduce bubbling. Bake for about 11 minutes, until the crusts are a light golden color. Cool completely, then gently remove from the muffin pan. (Be careful – they’re fragile!) Fill with scoops of ice cream and toppings like chocolate sauce and sprinkles. Use your favorites!
On June 9th, get ready to make the ULTIMATE Strawberry Rhubarb Pie. Why? Because it’s National Strawberry Rhubarb Pie Day! This sweet dessert has been knocking the socks off of pie lovers like yourself since … Ever!
Bonus: June is Fresh Fruits and Vegetables Month, making it the absolute perfect time to grab a stalk of rhubarb, a basket of strawberries, and some Wholly Wholesome Pie Dough from your local grocery store.
This is one fruit and veggie combo you won’t want to skip out on! We love how well it pairs with Wholly Wholesome’s Traditional Organic Pie Dough! Bake on!
Classic Strawberry Rhubarb Pie
4 cup rhubarb, chopped
2 cup strawberries, sliced
1 1/3 cup granulated sugar
1/4 cup cornstarch
1 Tbsp. lemon juice
1/4 tsp cinnamon
1 package (Contains enough for one 9″ double crust pie) Wholly Wholesome Traditional Organic Pie Dough
1 egg, beaten for glaze
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. On lightly floured surface, roll out half of the Wholly Wholesome Traditional Organic Pie Dough and line a nine-inch pie plate. Spoon in filling. Roll out Wholly Wholesome Traditional Organic Pie Dough for top crust; using pastry wheel or knife, cut into 1-inch wide strips. Brush pie rim with some of the beaten egg.
Gently weave strips over the pie to form lattice; trim the edge. Brush lattice with beaten egg. Sprinkle top with sugar if using. Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Reduce heat to 375°F and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden. Let stand for 15 to 20 minutes before cutting.