Category Archives: Multi-Grain/Whole Grains

These recipes contain 3 or more different grains/seeds

Orange Cranberry Bread

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Recipe Redux – November, 2015: Creative Quick Breads

It’s no surprise that quick breads are very popular around the holidays. They are easy to prepare and can be made days in advance of the big meal. With so much to do for any holiday feast, any dish done ahead of time is most welcome.

From a healthy standpoint, the downside to quick breads is that often these recipes are loaded with processed sugars. I decided for my challenge I would instead sweeten my bread with fruit and fruit juice. With date, orange, apple and cranberry in every bite, one could easily rename this fruit bread! But trust me, this tastes nothing like any holiday fruit bread most are accustomed to having.

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Fresh from the oven

My recipe here is a redux of one I discovered online in Epicurious for Orange Nut Bread, and which first appeared in Bon Appetit in January, 1998. My newer, Recipe Redux version is gluten-free and includes whole grain flours. The butter is replaced with olive oil and apple sauce, the white sugar with dates, and the orange juice concentrate with fresh squeezed juice. Fresh cranberries were used to add tartness. I also added some vanilla extract for nice contrast to the tart cranberries.

Because this bread is sweetened entirely with fruit, the end result is less sweet than typical quick breads. It also holds its shape nicely during slicing and eating, making it a great candidate for use with open-faced sandwiches. Top a slice with leftover turkey and other holiday fixings. Yum!

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Perfect alongside any holiday meal

Tip: When combining the liquid with the dry ingredients, do not worry about stirring your batter too much. Since there is no gluten, you can not cause your bread to turn out tough by over-mixing.

While I did not use nuts, they could also work nicely in this recipe. If desired, stir in a 1/2 cup of chopped walnuts or almonds when you also add in the fresh cranberries to the batter.

INGREDIENTS

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Orange Cranberry Bread

3/4 cup Dates, pitted
3/4 cup Orange juice, fresh squeezed
1/2 cup Apple sauce, unsweetened
1/2 teaspoon Vanilla Extract
2 large Eggs
1/4 cup Olive oil
3/4 cup Tapioca flour
1/2 cup Buckwheat flour
1/2 cup Sorghum flour
1 tablespoon Baking powder
1/2 teaspoon Xanthan gum
1/4 teaspoon Salt
1 tablespoon Orange peel, grated
3/4 cup Cranberries, fresh

PREPARATION
In a small bowl, soak dates in orange juice for 1 hour.

Preheat oven to 350 degrees.
Add soaked dates and orange juice to food processor and blend for about a minute, or until dates are pulverized. Continue processing and add in the apple sauce and vanilla extract, then add in eggs one at a time, and lastly slowly add in olive oil.  Stop processing.

In a large bowl mix together the tapioca, buckwheat and sorghum flours, baking powder, Xanthan gum and salt. Mix the liquid ingredients into the dry 1/4 at a time. Stir the orange peel and fresh cranberries into the batter.

Lightly spray a 8 1/2 x 4 1/2 x 2 1/2″ loaf pan with olive oil. Pour batter into pan.

Bake loaf about 55 minutes, or until a toothpick inserted comes out clean. Remove bread from oven and cool 5 minutes in pan. Remove bread from pan onto cooling rack. Cool bread completely. Slice bread for serving.

Store bread at room temperature wrapped in plastic.
Bread will hold at room temperature for 2 days.

Makes about 16 slices.
serving size 1 slice

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A delicious slice ready for toppings


Cranberry Allspice Scones

Cranberry Allspice Scones
The Recipe Redux – October, 2014: Spooky Spices

So, this month’s Recipe Redux challenge was to come face to face with a “spooky spice” – create a dish with a spice that seemed scary to use. A scary spice? What spooked me most about this project was to NOT find a spice that I felt fear from working with (I did want to compete in this challenge after all!) Being a certifiable spice-aholic, often I am found concocting different spice blends, and utilizing even the most obscure spices to me seems exciting, not scary.

 

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Just in time for fall…

Could no spice fit this challenge? To decide for sure, I opened my cabinet and, one by one, began thinking up dishes each spice could play a starring role in. Soon visions of cinnamon-stick skewered chicken k-bobs, cubes of pink-peppercorn-crusted venison, and filets of cumin-dusted whitefish were dancing in my head. So many meaty thoughts had me soon feeling in need of a detox so, with turmeric up next, it soon found star status in an anti-inflammatory raw veggie smoothie.

 

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Perfect with tomorrow’s breakfast…

Down the rows I went, grabbing bottles and daydreaming dishes, yet not once did my spine sense a shiver.  And just when I thought no spice would suffice, I grabbed…

Allspice.

Well, well, well… here’s one that made me stop and think… actually I do use allspice often- in fact, just last month it appeared in my Autumn Pie Spice Blend for my Oven-Dried Apple Chips recipe. But it always played a small, supporting role, never the star spice. As I thought  to myself, “yikes, what the heck DO you make with allspice?” I realized, I had found me a winner!

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tasty goodness in every bite!

Eventually I decided on scones for allspice’s first crack at kitchen stardom. With such rich earthiness I felt it would pair great with fall fruits and veggies. Cranberries, orange, pumpkin and apple were chosen, and all played well with our featured seasoning. The buckwheat, amaranth and potato flours complemented nicely too. (If you can’t find amaranth flour, you could substitute with millet or sorghum flours, but trust me it’s worth the search to find it!)

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Cranberry Allspice Scones

When trying this recipe out in your own kitchen, if using unsweetened cranberries I recommend sweetening them yourself: place the dried cranberries in a small bowl, then add enough orange juice to cover berries and soak them for a few hours in the refrigerator before preparing the scones. Drain the orange juice from the cranberries before using them in this recipe. If left unsweetened, they may make the scones too tart.

The turbinado sugar on top gives a nice bonus crunch and touch of sweet. If you do not have Turbinado, you could sub with regular or brown sugar instead, but larger granules do look, and taste, the best.

Of course, most important to remember when preparing these scones: the cinnamon is optional. 😉

INGREDIENTS

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Cranberry Allspice Scones

1/2 cup Buckwheat flour
1/2 cup Amaranth flour
1/2 cup Potato starch
1 tablespoon Baking powder
1/4 teaspoon Xanthan gum
1 1/4 teaspoons Allspice, ground
1/4 teaspoon Cinnamon
1/8 teaspoon Salt
1/3 cup Brown sugar
2 tablespoons Olive oil
1/2 cup Apple sauce, unsweetened
1 large Egg
1/2 cup Pumpkin, mashed
1 teaspoon orange zest
1 cup Cranberries, dried, fruit-sweetened
1/2 tablespoon Turbinado sugar

PREPARATION
Preheat oven to 375 degrees F.

In a medium bowl, mix together the buckwheat, amaranth and potato starch flours, baking powder, Xanthan gum, allspice, cinnamon and salt. Set aside.

In a large bowl, beat together sugar, oil and apple sauce until light. Add egg and beet smooth. Beat in pumpkin. Stir in orange zest.

Add flour mix to liquids and stir until everything is moistened. Fold in cranberries.

Scoop mixture into lightly greased muffin or scone pans. Don’t try to smooth out the batter perfectly in the pan because the more uneven and lumpy it is, the more tasty, crunchier parts you will have to your baked scones. Bake 25-30 minutes, or until muffins spring back when touched in the middle. About twenty minutes into baking (5 minutes before baking is done), sprinkle a little Turbinado sugar on top of each scone.

Set scones on rack to cool. Serve slightly warm or at room temperature.

Makes 12 scones.

 


Almond Cakes “to go” with Quinoa & Cranberry

Almond Cakes “to go” with Quinoa and Cranberry
The Recipe Redux – August, 2014: Bars and Bites for Brown Bags

For many families, the end of August also marks the return of school. Trying to come up with healthy options that are easy to transport, and which the kids will enjoy, can often feel like a daunting task.

These Almond “to-go” Cakes will make for a tasty, healthy addition to any brown bag. Kids love them because they are shaped like cookies, yet are moist and delicious like a cake. Moms love them because they are loaded with whole grains (buckwheat, quinoa and oats). These also make for a wonderful, healthful breakfast treat. I used tri-colored quinoa when I baked these, but any color quinoa will work fine in this recipe.

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Your whole family will enjoy these palm-sized treats!

For extra fun, let the kids make their own designs on top of the cakes with the almonds just before baking. Over lunch they can show off their art work to their friends.

Many recipes for cakes and cookies often call for a stick or more of regular butter. This version replaces butter with mashed pumpkin and olive oil, which really cuts back the total saturated fat.

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Almond cakes to-go with Quinoa and Cranberry: serve with fruit for a perfect snack!

For delicious recipe variations: fold in 1/2 cup of shredded coconut or 3/4 cup chocolate chips into the mix just before shaping cookies. Dried cherries also taste great in place of the cranberries.

Happy Healthy Baking!

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Almond Cakes “to-go” with Quinoa and Cranberry

INGREDIENTS
2/3 cup Almond flour
1/2 cup Tapioca flour
1/3 cup Buckwheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Xanthan gum
3/4 cup Pumpkin, mashed
1/3 cup Brown sugar
1/3 cup Maple syrup
2 large Eggs
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
1/4 cup Olive oil
1 cup Quinoa, cooked
1 cup Oats, old fashioned, gluten-free
1 cup Cranberries, dried, fruit-sweetened
1/4 cup Almonds, sliced

PREPARATION
Preheat oven to 375 degrees.

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Almond “to-go” cake batter prepped and ready for the oven

In a medium bowl whisk together the flours, baking powder and soda, salt and Xanthan gum.

In a large bowl using an electric mixer on low, whisk together pumpkin, sugar, maple syrup, eggs, and extracts until mixture is light and frothy. Slowly drizzle in olive oil while mixing. Beat in flour mixture 1/2 cup at a time. With a spatula, stir in cooked quinoa, oats, and cranberries. Using a 2 tablespoon scoop, spoon portions onto parchment-lined cookie sheet. Gently press slice almonds into tops of cookies.

Bake to-go cakes for 15-20 minutes, or until cookies spring back to the touch. Place cakes on cookie rack to cool.

Makes about 2 dozen cookies.

 

 

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Lamb “Sausage” Burgers with Quinoa-Polenta Cakes

Lamb “Sausage” Burgers with Quinoa-Polenta Cakes 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, lamb sausage, polenta, open faced sandwich, appetizer, dairy free, lunch, dinner, entree
Recipe Redux – March, 2014: A Play on Patties

This is a great recipe for anyone that has been trying to keep a healthy diet, but really misses the taste of sausage. Traditional sausage links and patties are commonly loaded with fat and salt, which, if regularly consumed, could potentially spell out bad news for your heart health. But what really makes a sausage great is not the loads salt or fat, but instead the delicious spice blends used in its preparation.

Lamb Sausage Patties with quinoa-Polenta Cakes, Lemon-Cucumber Sauce, sliced cucumber, diced pepper and fresh parsley

With the right spice combo and some lean ground meat, you can easily make your own delicious sausage patties. This version uses lamb, but in your own kitchen you can also make sausage patties with lean beef, chicken, turkey or pork. Including some cayenne powder will give you a spicy patty; the recipe is delicious made without it too.

If using 93% or leaner meat, make sure to lightly spray your pan with olive oil spray so that the burger does not stick. I usually fry the Quinoa-Polenta Cakes right in the same pan as my burgers so that I have less to clean afterwards.

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Savory deliciousness with every bite, with less saturated fat than traditional sausage

For even bolder flavor, heat the fennel seeds, paprika, mustard and cayenne in a dry pan over medium heat to toast the spices. Cool them before mixing with the ground lamb and herbs.

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Lamb Sausage Open-faced Burgers with Quinoa Polenta Cakes

The pre-cooked polenta roll is really easy to find, as most stores carry it. Do buy the kind that also has quinoa mixed in the log, so that you get the extra nutrition and deliciousness. Tip:Slice through the polenta slowly, or the quinoa seeds will send your knife traveling in the wrong direction!

INGREDIENTS
1/2 Pound Lamb, lean, ground
1 teaspoon Fennel seeds
1/2 teaspoon Parsley, dried
1/4 teaspoon Smoked paprika
1/4 teaspoon Mustard, dried, ground
1/4 teaspoon Oregano, dried
1/4 teaspoon Celery Seeds
1/8 teaspoon Garlic powder
1/8 teaspoon Cayenne powder (optional)
Pinch of Salt
1/3 package Quinoa-Polenta roll, precooked, sliced into 4 discs
as needed Olive oil spray
Lemon-Cucumber Yogurt Sauce
4 small Baby cucumber slices
1 mini Red pepper, seeded and diced
1 small bunch Fresh parsley leaves
As needed Black pepper, fresh ground

PREPARATION
Using your hands, in a small bowl mix together well the ground beef with the fennel, parsley, paprika, mustard, oregano, celery seed and cayenne (if using). Form 4 patties with the ground lamb. Sprinkle salt over the outside of the lamb patties.

Lightly spray a heated large fry pan with olive oil. Add the quinoa-polenta cakes and cook over a medium-high heat. After a couple minutes, add the lamb to the pan and grill until the cakes are heated through and the patties reach an internal temperature of 145 degrees. (The polenta should finish cooking first) Make sure to flip over everything half-way through cooking.

Place the quinoa-polenta cakes on a plate. Top each cake with a lamb patty. drizzle some lemon-cucumber yogurt sauce over each patty and top with a slice of cucumber, some diced red pepper and fresh parsely leaves. Grind some fresh ground pepper over the patty/cake stacks and serve.

Makes 4 stacks.
Serving size: 1 stack.

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Healthy in the Kitchen with Chef Michelle

 


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.




Spicy Pumpkin Muffins

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Recipe Redux – October, 2012: “Orange you Glad it’s Fall?”

With the approach of each new fall season, one food I really look forward to its reappearance is pumpkin. It’s one of my favorite fat replacers in baking, but until fall comes around, I am stuck with using pumpkin from a can. This month’s Recipe Redux challenge was to share a favorite dish featuring any orange-colored seasonal produce, and of course pumpkin was the first food to come to mind.

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Treat the family to Spicy Pumpkin Muffins

Like other orange vegetables, pumpkin is loaded with healthy carotenoid antioxidants in every bite. For this recipe, as well as any other that utilizes pumpkin, I recommend that if you can get the fresh produce version, use it instead of canned. It is not too complicated to cut up the pumpkin, remove seeds, and then roast before mashing. With all the great flavor, you will be thankful for your delicious efforts!

INGREDIENTS
2/3 cup Millet flour
2/3 cup Buckwheat flour
2/3 cup Tapioca flour
4 teaspoons Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Xanthan Gum
2 tablespoons Pumpkin spice
1/2 teaspoon Salt
1 Cup Pumpkin, cooked, mashed
1/2 cup Apple sauce
1/4 cup Molasses
1/4 cup Greek yogurt, fat-free
2 large Eggs
1/3 cup Brown sugar
2 tablespoons Olive oil
1 teaspoon Vanilla extract
1/3 cup Raisins
1/3 cup Cranberries, dried

PREPARATION
Preheat oven to 400 degrees.

In a large mixing bowl, add the millet, buckwheat and tapioca flours along with the baking powder, baking soda, xanthan gum, pumpkin pie spice and salt. Stir to combine.

In a medium mixing bowl, add the mashed pumpkin, apple sauce, molasses, yogurt, eggs, vanilla and olive oil. Whisk wet ingredients to combine.

Pour wet ingredients into the dry. Fold with a rubber spatula to combine.

Lightly spray small muffin pan with olive oil spray. Scoop the batter into the muffin pan. Bake for about 15 minutes, or until the muffins spring back to the touch. (Don’t use the toothpick test, or you will overcook them.)

Place muffins on a cooling rack, and completely cool before eating.

Makes 24 small muffins.