December 2012
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Gluten Free Holiday Recipes

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Canyon Bakehouse Spinach Quinoa Salad with Caraway Croutons

Serves 4


  • 4 Tbsp. extra virgin olive oil, divided
  • 1 tsp. dried cilantro
  • 6 slices Canyon Bakehouse Caraway Bread, cut into 1/2 inch cubes
  • 2 cups water
  • 1 cup uncooked quinoa
  • 2 cups fresh baby spinach
  • 1 teaspoon honey
  • 3/4 tsp. curry powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. dried cranberries
  • 1/3 cup roughly chopped almonds
  • 1/4 tsp. crushed red pepper


1.    Preheat oven to 300 degrees F.

2.    In large bowl combine 2 Tbsp. olive oil, cilantro and bread cubes; gently toss to combine until evenly coated.  Spread cubes onto a baking sheet in a single layer. Bake for 15 minutes, then stir the croutons and bake for another 15 minutes until golden brown and crispy.

3.    Remove from oven; set aside to cool.

4.    Bring 2 cups water to a boil in a medium saucepan; add quinoa and reduce heat.  Simmer for 15 minutes or until quinoa is soft and chewy.  Fluff with a fork; set aside to cool.  

5.    Meanwhile, steam spinach in a steamer over medium heat.  Cook for 4 minutes or until wilted. Drain and set aside.

6.    In a large bowl, whisk honey, curry powder, sea salt, pepper, lemon juice and remaining 2 Tbsp. olive oil in a large bowl. Add quinoa, dried cranberries, spinach,  almonds and crushed red pepper; gently toss to combine. Top with croutons and serve.


Canyon Bakehouse Honey Roasted Apple and Sweet Potato "Stuffing"

Serves 12


  • 1 loaf Canyon Bakehouse Cinnamon Raisin Bread, cut into 1/2 inch cubes
  • 2 Tbsp. butter
  • 5 cups peeled sweet potatoes, cut into 1/3 inch cubes
  • 1 medium red onion, thinly sliced
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup fresh orange juice
  • 2 large eggs
  • 1 cup vegetable broth
  • 1 tsp. honey
  • 1/4 cup finely chopped pecans
  • 2 Tbsp. fresh basil
  • 3 Tbsp. extra-virgin olive oil
  • 2 large McIntosh apples, diced into 1/2 inch pieces


1.     Preheat to 350°F.  Prepare a large deep baking dish with nonstick baking spray.

2.     Spread bread cubes in single layer on large baking sheet; bake for 10 minutes.  Remove from oven; set aside to cool. Place bread cubes in a large bowl.

3.     Melt butter in a large skillet over medium heat.  Add sweet potatoes, onion, sea salt and pepper. Sauté until onions are soft, approximately 5 minutes.  Add orange juice and bring to boil; cook until liquid is absorbed and sweet potatoes are tender. Remove from heat; transfer sweet potato mixture to a large bowl; toss with the cooked bread cubes.

4.     Whisk eggs and vegetable broth in medium bowl to blend; add to the sweet potato mixture along with honey, pecans and basil; toss to combine. Transfer to the prepared deep baking dish.

5.     Bake stuffing for 45 minutes or until golden brown.

6.     Remove from the oven; set aside to cool for 5 minutes before serving.

7.     Canyon Bakehouse is the maker of  a variety ogf gluten-free products.

Updated 4:26 pm, July 9, 2018
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