Category Archives: Dessert

Carrot Cake Cupcakes

Carrot Cake Cupcakes (gluten-free!)  health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, gluten free, fruit, vegetable, carrot, cake, cupcake, dessert, treat, celebrate, holiday
Recipe Redux – April, 2013: The Cupcake Conundrum

April – a month of new beginnings. Here in the US, April marks the start of Spring, and everywhere you turn new, glorious fruits, flowers and shrubs are bursting open with life.

In celebration, this month I made Carrot Cake Cupcakes. I normally use this Carrot Cake batter to make a double layer carrot cake (delish), so it was fun to revamp it to cupcake-size.

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Carrot Cake Cupcakes – Time to Celebrate!

These cupcakes are so super-moist that they really don’t need any frosting to be enjoyed. Nevertheless, I did pipe up a few with cream cheese frosting florets since cupcakes do take much better pictures when fully “dressed”.

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Carrot Cake Cupcakes pictured with Cream Cheese Frosting

The apple sauce replaces much of the fat normally found in carrot cake recipes, and the flours used here are all gluten-free and most are whole grains.

INGREDIENTS
½ cup Sorghum flour
½ cup Buckwheat flour
½ cup Tapioca Starch
½ cup Millet flour
3 teaspoons Baking powder
3/4 teaspoon Xanthan gum
2 1/4 teaspoons Cinnamon, ground
½ teaspoon Nutmeg, fresh grated
3/4 teaspoon Salt
1/2 cup Dark-brown sugar
½ cup Sugar
1 cup Apple sauce
1/3 cup Olive oil
1 tablespoon Vanilla extract
3 large Eggs
About 1 pound Carrots, peeled, shredded (food processor works fast and easy!)
1 cup Pineapple, chopped
½ cup Golden raisins
1/3 cup Coconut, shredded
2 tablespoon Candied ginger, minced
1 cup  Frosting (optional)

PREPARATION
Preheat oven to 350 degrees.

In a large bowl add the flours and starch, baking soda, xanthan gum, cinnamon, nutmeg, and salt and mix to combine.

In a medium bowl, add the sugars, apple sauce, oil, vanilla and egg and whisk to combine. Add the liquid to the dry ingredients, along with the carrot, pineapple, raisins, coconut and ginger and stir to combine (mix all you want-you can’t overwork your batter because it’s gluten-free!)

Fill 24 medium cupcake pans with cupcake liners, or spray with non-stick spray. Evenly scoop out filling into cupcake molds.

Bake until cakes spring back to the touch, about 30-40 minutes.

Allow cakes to cool before adding  frosting, if desired.

 

Makes 24 medium cupcakes. Serving size 1 cupcake.




Mini Pumpkin Whoopie Pies with Cream Cheese Frosting

Mini Pumpkin Whoopie Pies with Cream Cheese Frostinghealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, cake, cookie, dessert, celebration, holiday, multigrain, whole grain
The Recipe Redux- June 2012: Small Bites to Celebrate a Big Event

OK, I admit it- I am a big fan of whoopie pies. Whats not to love about a delicious sandwich of rich cake with sweet, creamy filling? This month’s Recipe Redux theme of mini desserts served as the perfect excuse to whip up a healthier batch of this comforting treat.

Unlike traditional whoopie pie recipes, my version calls for less processed sugar and fat, plus zero shortening. Most of the flours used here are whole grain, so you get a good dose of fiber while also deliciously satisfying your sweet tooth. And, even though it’s gluten-free, these cakes are so light and moist and delicious you will never want to grab the white flour to bake whoopie pies again.

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Caution: Make sure when you do make this recipe you have lots of others around to share with and celebrate, otherwise you may find yourself indulging in more than your fair share! Delicious!

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Mini Pumpkin Whoopie Pies with Cream Cheese Frosting

INGREDIENTS
   for the cakes:
1/2 cup Millet flour
1/2 cup Tapioca flour
1/4 cup Amaranth flour
1/4 cup Sorghum flour
1 1/4 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Xanthan gum
1/2 teaspoon Cinnamon, ground
1/2 teaspoon Ginger, ground
1/4 teaspoon Clove, ground
1/8 teaspoon Sea salt
1/2 cup Brown sugar
1.25 cups Pumpkin, mashed
1 large Egg
1/2 cup Apple sauce, all natural, unsweetened
1/4 cup Dark molasses
1/4 cup Olive oil
1/2 teaspoon Vanilla extract
as needed  Pan spray

   for the filling:
4 teaspoons Butter, unsalted, softened
4 ounces Cream cheese, reduced fat (1/2 package), room temperature
1 1/4 cups Confectioners sugar
3/4 teaspoon Vanilla Extract

PREPARATION

Preheat oven to 350 degrees.

In a large mixing bowl, add the millet, tapioca, amaranth and sorghum flours with the baking powder, baking soda, Xanthan gum, cinnamon, ginger, clove and sea salt and mix well to combine.

In a medium mixing bowl, add the brown sugar, pumpkin, egg, apple sauce, molasses, oil and vanilla. Whisk to combine.

Add the wet ingredients to the dry. With a rubber spatula, stir to fully combine ingredients. (Since the flours have no gluten, do not worry about over-stirring- you can’t.)

Lightly coat a sheet pan with spray. Using a mini-sized scoop, spoon out the cake batter onto the sheet pan (as if baking cookies) in one tablespoon portions. If portioned correctly, you should have about 4 1/2 dozen mini cakes. Bake for 12-14 minutes, or until the cake springs back when touched. Do not overcook.

Remove cakes from oven and place on a rack to cool completely.

In a mixing bowl add the butter, cream cheese, sugar and vanilla to make the cream cheese frosting. Beat the ingredients with a hand-held blender on medium speed until the ingredients are fully combined, about a minute.

Once the cakes are cooled, flip one cake upside down, cover with one teaspoon of cream cheese frosting, then top with a second cake. Repeat process with the remaining cakes.

Serve with an ice cold glass of low-fat milk.

Recipe yields about 26 Mini Pumpkin Whoopie Pies.




Pineapple Upside-Down Cake

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This dessert is so delicious and moist, one bite will make you a firm believer of the fact that cakes really don’t need gluten flours as an ingredient to be great.

Baking the pineapple slices alone first ensures a more solid cake product. The raw pineapple will release steam as it initially bakes, which can create big air pockets and uneven baking of your cake. Baking the pineapple on its own first will release that troublesome steam and help you get a better end product.  After all, who wants to find a big air pocket in the middle of their slice of cake?!

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Pineapple Upside-Down Cake

INGREDIENTS:
1.25 pounds Pineapple, fresh, core removed, halved & sliced
1/8 cup Brown sugar
3 tablespoons Crystallized ginger, minced
1 cup Greek yogurt
1/2 cup Sorghum flour
1/2 cup Millet flour
1/2 cup Tapioca flour
2 teaspoons Baking powder
1 teaspoon Baking soda
2 teaspoons Xanthan gum
1/4 teaspoon Sea salt
3/4 teaspoon Nutmeg, fresh grated
3/4 teaspoon Ginger, ground
2 large Eggs
2/3 cup Sugar
1/4 cup Vegetable oil
2 teaspoons Vanilla extract

PREPARATION:
Preheat oven to 275 degrees.

In a small bowl mix together yogurt and chopped crystallized ginger. Cover and set aside in refrigerator.

Spray a spring form pan with non-stick spray. Sprinkle the brown sugar along the bottom of the pan. lay the pineapple slices around the bottom of the pan, forming a circle.

Bake the pineapple for about 20 minutes, or until softened. Remove from oven and increase oven temperature to 350 degrees.

In a small bowl, combine millet, tapioca and sorghum flours with the baking powder, baking soda, xanthan gum, salt, ginger and nutmeg. Whisk to combine.

In a medium bowl, whisk together the sugar and egg. Add the oil and yogurt and mix to combine. Stir in the vanilla extract.

With a rubber spatula, fold the flour mixture into the yogurt mixture, a quarter of the flour at a time. When fully combined, gently spread the batter evenly over the pineapple slices.

Bake the cake 35-40 minutes, or until fully cooked. Remove from oven and allow to cool for 5 minutes.

Gently remove sides from spring form pan. Place plate over cake bottom and carefully flip cake over onto plate. Slowly remove pan bottom from top of cake, so that the pineapple slices don’t pull off from the cake top.

Serve warm or at room temperature.
Serves 8-10.


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Pineapple Upside-Down Cake right out of the oven & awaiting flipping

Hawaiian Apple Pie (no-bake)

Hawaiian Apple Pie (no-bake)

So delicious, plus simple to make, you may never want to turn on the oven to bake another apple pie again. Make sure to wait the 24 hours after preparing the pie and before serving so that the cinnamon spice has time to mellow. Since it’s basically all fruit and nuts, a slice of this pie can even make a healthy addition to your breakfast lineup.

INGREDIENTS:
for the crust:

A Slice of No Bake Apple Pie = A Piece of Heaven!

3/4 cup Almonds
1/4 cup Macadamia nuts
1 tablespoon Coconut, dried + shredded
6 medium Dates, Medjool, pitted
1/16 teaspoon Sea salt

for the filling:
1/3 cup Orange juice, fresh squeezed
1/8 cup Pineapple juice
4 medium Dates, Medjool, pitted
1/3 cup Raisins
5 medium Apples, Granny Smith
1 tablespoon Cinnamon, ground

PREPARATION:
Soak all 10 dates in 1/4 cup water for 30 minutes. Soak raisins in 1/4 cup water for 15 minutes. Reserve both waters.

Chop almonds in food processor until smaller bits. Remove a tablespoon of the almond “flour” for later use. Add macadamia nuts to processor and chop until macadamia is coarse bits. Add 6 dates, 1 tablespoon of coconut and salt and process until crust is formed. If too dry and crumbly, add up to 1 tsp of date soak water to slightly moisten.

In an 8″ pie plate sprinkle the tablespoon of reserved almond powder to “flour” plate bottom. Put nut/date mixture on top of “flour” and push into bottom and sides of plate to form pie crust. Refrigerate.

In a blender put in orange and pineapple juices, reserved date and raisin soak waters and remaining 4 dates and blend until smooth. Pour syrup into a large mixing bowl.

Peel, core, and thinly slice apples. Place apple slices in mixing bowl with fruit syrup. Continually toss to make sure slices are covered in fruit syrup so that they won’t brown. Add raisins and cinnamon to bowl and toss everything to mix evenly.

Fill pie crust with apple filling. Cover and refrigerate for at least 10 hours before serving.

Optional garnish: top each slice with a small dollop of whipped cream and a wedge of pineapple

Serves 8


Forbidden Pudding

Forbidden Pudding

Black Rice is also known as Forbidden Rice. Black Rice Pudding is a common breakfast dish in many parts of Southeast Asia. Using coconut water instead of the traditional coconut milk greatly reduces the dessert’s fat and calorie content, while still adding big flavor. This dessert is a deliciously easy way to eat whole grains.

INGREDIENTS:
1 cup Black rice
3 1/4 cups Coconut water
1/8 tsp Sea salt

PREPARATION:
Place rice, coconut water and salt in a medium pot and bring to a boil. Cover pot with tight lid and reduce to simmer. Cook 40 minutes, or until most of the water is absorbed. Uncover pot, and increase heat so that rice remains at a simmer. Continue to cook, stirring occasionally, until pudding is thick and rice is tender (but still al dente), about another 10-15 minutes. Take pudding off heat and cool to warm or to room temperature; stir before serving.

Serves: 6


Chocolate Orange Fig Teff Pudding

clockwise, from top-left: Chocolate Orange Fig Teff Pudding with whipped cream and mint garnish; Teff whole grains; organic, dried Black Mission Figs

Chocolate Orange Fig Teff Pudding

Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!

I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.

INGREDIENTS:
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup  Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)

PREPARATION:
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.

To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat.  Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in.  Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.

Remove grains from heat; let cool.  Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.

Serve immediately, or keep refrigerated until service.