Is it possible to totally love food … yet totally not love the kitchen work? Sure! And we’ve got your fix.
Take a read through our top seven baking hacks every kitchen klutz needs to know. Who’s to say you won’t someday be a kitchen hero? Wholly Wholesome to the rescue!
Egg shell in your baking mix? Quick! Grab that pesky little thing by wetting your finger with water and placing it next to the shell. No one needs to know! With three eggs in our Key Lime Pie, you’ll want to hang onto this trick.
No food coloring? Try transforming your white frosting with powdered jello mixture. Bright idea!
Rock hard brown sugar is no fun. Microwave it in a bowl covered with a wet paper towel for 20 seconds. Voila!
To keep your brown sugar soft? Store it with a slice of bread! Trust us, when the craving for Gluten Free Pecan Cinnamon Rolls hits, you’ll want that brown sugar fresh and ready to go.
Make almost any recipe gluten free with homemade oat flour. Simply pulse whole oats in your food processer until they make a fine powder. Check out all of our best gluten free recipes.
Cut back on dairy by replacing your butter with pureed avocado. Smooth!
Have a banana bread recipe you’re dying to make? Ripen your bananas quicker than ever by putting them on a baking sheet in the oven at 300 degrees for 40 minutes!
This month, we’re featuring a dessert that has been around for years. The Strawberry Cream Pie may be a dessert your grandmother made when you were young, but today, we’re giving it new life.
Why? Because it’s Strawberry Cream Pie Day! (If you needed a reason to make this sweet treat, we just handed you one)
- Just the right amount of sweet
Want more strawberry? Our fresh Strawberry and Blueberry Cheesecake Pie celebrates everything you love about this ruby red fruit.
- 1 Wholly Wholesome Chocolate Pie Crust
- 1 8oz. package of cream cheese, at room temperature
- 2 Tbsp. powdered sugar
- 1 Tbsp. fresh lemon juice
- 1 cup frozen whipped cream
- 2 cups quartered or halved fresh strawberries
- 1 13.5 oz. container of glaze for strawberries
- In large bowl, combine the reduced fat cream cheese, powdered sugar and lemon juice with electric mixer until smooth. Fold in whipped cream. Spread over the pie crust. Top with the fresh strawberries, pressing them slightly into the cream layer. Top with the strawberry glaze.
- Refrigerate for at least 1 hour before serving to allow the cream layer to firm up.
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.
April 28th is National Blueberry Pie Day, and we’re getting ready to beat the blues (get it?) with three foolproof tricks for instant happiness.
Ready, set, smile!
Put a smile on your face with these tips, from the happy people at Wholly Wholesome to you!
- Clear the way for positive energy. A cluttered work space can cause you undue anxiety, so do a little bit of organizing and let the good vibes in!
- Believe you can be happy. In one study, people who listened to music with the intention of improving their moods were happier than people simply who listened without making any effort. So, put your mind to it!
- Eat Blueberry Pie! Not only are blueberries a mood-boosting food, but this superfruit is also the star of our newest recipe, which is sure to make you smile! Give it a try.
Wholly Wholesome No-Bake Blueberry Pie
- Wholly Wholesome Organic Pie Shell
- 3 cups fresh blueberries
- 2/3 cup granulated sugar
- 8 oz. cream cheese
- 1 1/2 cups plain yogurt
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Combine blueberries, sugar and 1/2 cup yogurt in your food processor and process until smooth.
- 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.
- Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.
- In a separate bowl, add heavy cream and use your mixer to beat it until it turns into whipped cream.
- Fold the whipped cream into the blueberry mixture and carefully combine.
- Pour the blueberry pie filling into crust.
- Freeze the pie until solid, about 3-4 hours. Enjoy!
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!
We’ve got a secret …
There’s more to Wholly Wholesome than you might think. Behind all of that wholly delicious flavor is a little something we call clean ingredients. Take a look behind the curtain this National Nutrition Month (and try the delicious recipe at the end of this blog post!)
How important are clean ingredients to us? Well, they’re something we won’t compromise on because they’re something you won’t compromise on!
We know that how you eat reflects what you care about most. Families that lead socially and environmentally conscious lifestyles need transparency. We hear you! We realize that clean ingredients have become a given, and preservatives absolutely cannot make their way into our homes.
This National Nutrition Month, keep an eye out for:
- Gluten free foods
- Trans fat-free foods
- Preservative-free foods
- Allergen-friendly foods
Wholly Wholesome fans like you know that you can enjoy your favorite indulgences while not sacrificing flavor! Commit to checking the label. Ingredients count!
Try it! Gluten Free Basil Pesto Bread.
The countdown to National Pie Day on January 23rd has begun! Are you ready? We sure are!
Now you can take your celebration to the next level. Read on to find a pie match made in heaven. Whether you’re more of a satiny smooth chocolate lover or a sweet-to-the-core fruit fan, you’re sure to find a dessert that does this tasty holiday justice!
Pie lovers everywhere, rejoice! Find your perfect match here!
If you love the classics and can’t get enough of the music of your childhood … Then you should try our Apple Crisp Pie! It will take you back to the carefree version of yourself you were as a youngster. Go ahead and grab a slice … or two!
If you always seem to be in a hurry, running from one thing to the next … Take a few minutes to nosh on our handheld Blueberry and Peach Hand Pies. This is one sweet treat you won’t want to miss out on. Stuffed with fresh fruit, it’s the perfect snack to grab on your way out the door!
If you value modernity and have great respect for all things that push boundaries … Try our recipe for Mug Pie! Who knew pie could taste as deliciously decadent in a cup as it would from a pan?
Strawberry Mug Pie
2 pounds of fresh strawberries, hulled and quartered
2 Tbsp. granulated sugar
1 Tbsp. all-purpose flour
Pinch of salt
Wholly Wholesome Traditional Organic Pie Dough
1 egg, lightly beaten
1. Preheat oven to 400°F.
2. In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish.
3. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg.
4. Place the mugs on a baking sheet and place in the oven. Bake for 25-30 minutes, checking once to stir strawberries and see how the pie dough is cooking.
5. When pastry is golden, remove and let cool. Enjoy!
Forget sugar and everything nice! Today, on Hot and Spicy Food Day, we’re only interested in the spice!
Can you handle the heat? Join us in the kitchen and make a fiery masterpiece that’ll tempt you to celebrate this spicy “holiday” year-round!
Made with our Gluten Free Pizza Dough, our Spicy Three Pepper Pizza is simpler than you might think! So get ready to shock your taste buds with tons of flavor … if you dare!
Spicy Three-Pepper Pizza
1 Wholly Wholesome Gluten Free Pizza Dough
3/4 cup marinara sauce
2 cups grated mozzarella cheese
1 sliced red bell pepper
1 sliced poblano pepper
8 whole pepperoncini peppers
Kosher salt and black pepper
1. Heat oven to 425°F. Thaw pizza dough and shape into a large round and place on the prepared baking sheet.
2. Top with the marinara sauce, mozzarella, bell pepper, poblano pepper, and pepperoncini. Season with 1/8 teaspoon each salt and pepper.
3. Bake until golden brown, 25 to 30 minutes.
You know the drill. He sees you when you’re sleeping, he knows when you’re awake. So be good for goodness sake and … bake a pie!
Well, a few days before Christmas, we’re going to be a little of both! Santa won’t know what hit him when we slice into these two (very different!) pies. We think you’ll agree, they’re Ho-Ho-Wholly Delicious!
Spicy Hot Chocolate Pie
- Wholly Wholesome Chocolate Pie Crust
- Chocolate filling:
- 7 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 egg (at room temperature)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (or to taste)
- Pinch of salt
- Cinnamon whipped cream:
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon cinnamon
Pinch of chili flakes
- Preheat oven to 350°F.
- Put chocolate in a large glass bowl. In a saucepan, heat the heavy cream until it just comes to the boil. Pour over chocolate, and let stand for 1 minute.
- Gently whisk the cream and chocolate together until fully combined and glossy. Add egg, whisk to incorporate.
- Whisk in spices and salt, then pour into chilled pie crust and bake for 25 minutes, or until chocolate filling has puffed up but is still slightly wobbly in the center. Remove from oven and cool completely before topping.
- To prepare whipped cream, pour cream into a large bowl or a stand mixer, add sugar and cinnamon, and whip until soft peaks form.
- Pile on top of cooled chocolate filling, and finish with a sprinkling of chili flakes.
- 1 9″ Wholly Wholesome Organic Pie Shell
- 8 oz. cream cheese softened
- 2 cups pumpkin puree
- 14 oz. sweetened condensed milk
- 3 eggs
- 1 tsp pumpkin pie spice
- Preheat oven to 350 degrees.
- Mix cream cheese and condensed milk together until smooth.
- Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
- Pour batter into pie shell.
- Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.
- Serve warm.
Happy Day After Thanksgiving! Today is almost as good as the actual day, isn’t it? For foodies everywhere, leftovers mean three important things:
- More delicious food
- Full bellies
- Reliving the glory of Thanksgiving dinner
On the day after Thanksgiving, treat yourself to a Wholly Delicious, Wholly Gluten Free, Wholly Stuffed treat! There’s only one way to revamp all of that tasty food from the day before …
Our chefs over here asked themselves, “How can we take the best of our favorite Thanksgiving Day food and combine it to make a leftover masterpiece?”
After testing and re-testing, we found it. The Ultimate Thanksgiving Leftovers Calzone. Enjoy!
The Ultimate Thanksgiving Leftovers Calzone
- 1 Wholly Wholesome Gluten Free Pizza Dough Ball
- 1 tbsp. extra virgin olive oil
- 1/4 pound turkey, sliced
- 1/2 cup stuffing
- 2-3 cups fresh spinach
- 1/2 pound organic reduced fat provolone cheese, thinly sliced
- 1/4 cup cranberry sauce
- 1/4 cup gravy
- Defrost pizza dough completely and preheat oven to 425°F.
- Spread 1/2 tablespoon of extra virgin olive oil onto a clean wooden cutting board or surface to prevent dough from sticking.
- Roll out dough on oiled surface until 1/2 inch thick.
- Spread gravy onto rolled out pizza dough.
- Layer the turkey, stuffing, spinach, provolone cheese and cranberry sauce.
- Starting at one of the smaller ends of the dough, gently start rolling the dough until the entire dough is rolled.
- Place dough onto an oiled baking sheet, seam side down.
- Brush the remainder of the extra virgin olive oil onto the top of the stromboli so the crust browns.
- Place dough into the oven for 20-25 minutes or until the dough is fully cooked through.