Breakfast / Dessert

No Bake Carrot Cake in a Cup & Blueberry Stuffed Lemon Bites

I am forever on a quest to use the leftover pulp from juicing and I also love sneaking veggies into desserts!  With this recipe – check and check!  I’m always juicing carrots so I frequently have leftover carrot pulp.  This 5 minute recipe is a great way to use the carrots and it’s so healthy you can eat it for breakfast!

No Bake Carrot Cake in a Cup

Ingredients

No Bake Carrot Cake in a Cup

No Bake Carrot Cake in a Cup

Ground walnuts.

Ground walnuts.

  • Pulp of 4 carrots
  • 1 cup walnuts
  • 1/2 t cinnamon
  • 1/2 t vanilla extract
  • 1/4 cup light agave

Directions

1. Process walnuts until coarsely ground (I did this with the processing function of my juicer, but it can be done with a food processor as well).

2. Combine all ingredients.

3. Spoon into individual ramekins.  You can eat this immediately but I prefer it refrigerated for a few hours so it firms up. Makes 2 ramekins.

Blueberry Stuffed Lemon Bites

These doughy bites are perfect for brunch.  They are stuffed with blueberry jam and lightly sweetened by rolling them in a lemony sauce.  Lastly, they’re topped with a tangy lemon glaze.  Yum! Try playing around with the flavors in this recipe.  Strawberry jam with lime or cranberry jam with orange would be good to try!

Ingredients

  • 16 oz multigrain pizza dough (I used storebought dough from Publix)
  • 1/2 cup Blueberry Jam (I used homemade but storebought would work)
  • 1/4 cup canola oilimage
  • 2 T agave
  • zest 1 lemon
  • juice 1 lemon
  • 1/2 cup powdered sugar
  • 1 T fresh lemon juice

Directions

1. Set dough on floured surface and let rise 15-20 min.

2. Preheat oven to 375.

3. Lightly grease an 8 in. deep, circular baking dish.

2. Combine oil, agave, lemon juice, and zest.

3. Grab two-inch hunks of dough so that you will end up with approximately 10 dough balls.

4. Flatten dough into a circle and spoon in 1-2 t of jam.

5. Fold dough around jam so that jam is enclosed on inside.

6. Dunk dough ball in lemon mixture and roll around so dough is completely covered/sopping in the mixure.

7. Place dough ball in baking dish.

8. Bake 25-30 min. until tops are golden.

9. Make lemon glaze by combining 1/2 cup powdered sugar and 1 T lemon juice. (Glaze recipe from Oh She Glows)

10. After cooling for a few minutes, I was able to transfer all of the balls from the dish to a cake stand but if transfer isn’t going to be easy/feasible for you then leave them in the baking dish.

11. Let balls slightly cool and then top with lemon glaze.

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