Delicious served warm with vanilla ice cream! Cozy fall flavors in one simple dish!
This dessert has become another family favorite, using local apples, maple syrup and I added a few dried cranberries!
Apple Spice Cobbler
Apple Filling:
1/2 cup maple syrup
1/4 cup white spelt flour
juice of 1/2 lemon
5 small apples, peeled and cut into small pieces
1/2 tsp cinnamon
1/2 tsp pumpkin spice
optional: 1/4 cup dried cranberries
Topping:
1 1/2 cups white spelt flour
1/2 cup organic cane sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup cold butter, cut in small pieces
1 cup milk, (I used unsweetened cashew milk)
– Preheat oven to 375 F, (convection setting), grease a 9 × 9 baking dish.
– For the apple filling: In a medium bowl, mix together apples, lemon juice, cinnamon, pumpkin spice, maple syrup, cranberries and flour. Fill into baking dish and bake for 10 minutes.
– For the topping: In a large bowl, combine flour, baking powder and soda, salt, sugar. Using fingers or a pastry blender, cut in butter until crumbly. Using a fork, stir in milk just until combined.
– Spoon over apples, covering completely. Bake for 40 minutes or until golden and bubbly.
The scrumptious flavors and colors of autumn! I’m enjoying every minute of it! If you like everything pumpkin spice, you will most likely love these pumpkin spice cinnamon buns as much as we did!
Super simple recipe, it’s really just a cinnamon bun dough with a pumpkin spice filling that includes pumpkin puree. So delicious!
Pumpkin Spice Cinnamon Buns
For the dough:
500 g spelt flour
1 1/2 tbsp quick instant yeast
1 tbsp salt
150 g butter, melted
3 tbsp maple syrup
300 ml milk
For the filling:
150 g coconut sugar
1 tbsp cinnamon
1 tbsp pumpkin spice
250 g pumpkin puree
-Line the bottom of a 28 cm Springform pan with parchment paper, you can also use a different baking form or sheet.
-In a large bowl, mix the flour, yeast and salt. In a small saucepan melt the butter with the milk and maple syrup and the mix is warm to the touch. Add to the flour and stir well. On a lightly floured surface knead the dough for about 3 minutes. Place back in a lightly greased bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size.
-In a small bowl combine coconut sugar, pumpkin puree, cinnamon and pumpkin spice.
-On a lightly floured surface roll the dough out in a rectangle. Spread the filling evenly all over the dough. Roll up the dough to form a log. Cut into 8 -10 even rolls and arrange in the prepared baking form. Cover again and let rise until doubled in size.
-Preheat oven to 375 F.
-Place a few small pieces of butter evenly over each bun. Bake for about 40 minutes or until golden brown.
-Spread maple butter evenly over the still hot buns. Let cool completely or eat while they are still warm.
After some technical difficulties I’m finally able to post this lemon poppyseed loaf cake recipe, I know it’s time to get out all the fall spices but I just really had to share this one!!! I love lemon flavor in baked goods and this cake is just super delicious!
Lemon Poppyseed Loaf Cake
2 cups white spelt flour
4 tsp baking powder
1/2 tsp salt
1 cup honey
1/2 cup olive oil
1/3 cup plain unsweetened yoghurt, (I used plant based)
Juice of 1 large lemon
Zest of 2 large lemons
2 tsp vanilla extract
1/4 cup poppy seeds
– Line a 30 cm loaf pan with parchment paper. Preheat the oven to 350 F.
– In a large bowl add all the dry ingredients; flour, baking powder, salt and poppy seeds, mix well.
– In a separate smaller bowl whisk together the oil, honey, yoghurt, vanilla, lemon juice and zest.
– Pour the wet ingredients into the bowl with the dry ingredients and mix together until well combined.
– Fill into prepared loaf pan.
– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.
– Optional but really tasty: Glaze the still hot cake with a lemon and honey, or lemon and icing sugar glaze.
– Let cool completely before cutting. The lemon flavor will be even more intense the following day.
Sometimes you just need some comfort food! We love baked goodies with a generous Streusel topping! I have made similar cakes for many years, switching up the ingredients here and there, this time adding a bit of Marzipan to the Streusel turned out super yummy!
German Plumcake with Streusel
150 g spelt flour
1 tsp baking powder
pinch of salt
140 g butter, soft
120 ml maple syrup, room temperature
2 eggs, room temperature
1 1/2 tsp vanilla extract
Streusel:
150 g spelt flour
100 g Marzipan, cut into small pieces
50 g coconut sugar
1/2 tsp cinnamon
100 g butter, room temperature, cut into small pieces
about 13 plums, cut into quarters
-Line a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.
-Whisk the butter until creamy, add the eggs, combine well, add the maple syrup, vanilla extract and salt, whisk until well combined.
-Mix the baking powder and the flour then stir into the wet ingredients. Fill into prepared baking pan. Layer the plums on top of batter.
For the Streusel:
-Combine flour, sugar and cinnamon, add the Marzipan and butter. Mix with your fingers until crumbly. Spread evenly over plums.
-Bake in preheated oven for about 45 minutes or until tester inserted comes out clean.
I’ve been looking forward to peach and nectarine season here in Ontario Canada! So happy to be able to buy fresh and locally grown fruit. I was about to make a lemon loaf cake and since I had a few nectarines left, decided to dice them up and add into the batter. It turned out so delicious!!!
Lemon Nectarine Loaf Cake
Ingredients:
2 cups white spelt flour
4 tsp baking powder
1/2 tsp salt
1 cup honey
1/2 cup olive oil
1/3 plain unsweetened coconut dairy free yogurt
juice of 1 large lemon
zest of 2 large lemons
2 tsp vanilla extract
2 – 3 nectarines, cut into small pieces
-Preheat oven to 350 F. Line a 30 cm loaf pan with parchment paper.
-In a large bowl, stir together flour, baking powder and salt.
-In a separate bowl whisk together, honey, oil, yogurt, lemon juice, zest and vanilla extract. Whisk into the dry ingredients until well combined, fold in the nectarine pieces.
-Fill the batter into the prepared loaf pan.
-Bake for 45 minutes or until tester inserted into centre of cake comes out clean.
-Optional: pour a lemon glaze onto the still warm cake. (I used lemon juice and icing sugar)
(Feel free to use plain Greek style yogurt instead of plant based)
Happy Sunday! During the hottest summer days, there is nothing better then a cold no-bake dessert!! We really love our sweets here!!! Still had a lot of cherries left; we recently bought a lot at the farmers market…made a no-bake crust using ingredients I already had in my pantry like oats, nuts and dates, whipped up my yummy coconut custard and decorated the tart with cherries. Pretty simple but so yummy!
No-Bake Cherry Tart
For the crust:
2 cups oats
10 Medjool dates
1/4 cup coconut oil
1 cup mixed nuts (cashew, walnuts, pecans)
2 tbsp honey
2tbsp nut butter of your choice
pinch of sea salt
Coconut Custard:
500 ml canned coconut milk
4 tbsp corn starch
1/3 cup honey
1/2 tsp vanilla extract
about 600 g cherries, pitted
-In a medium saucepan whisk together all ingredients except vanilla extract. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla extract and let cool a few minutes then fill into a bowl and let cool completely in the fridge.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides.
-In a food processor or blender, add the oats, nuts and dates (medjool dates are usually very soft, if using other dates, soak in a bit of water to soften), process until everything is into small pieces, add the oil, honey, nut butter and sea salt. Process until well combined. It will be a sticky dough.
-Press dough evenly into prepared tart form. Fill tart with the coconut custard and decorate with the cherries.
-Refrigerate several hours or overnight before removing from baking form.
-The crust is pretty soft, place the tart in the freezer for an hour or longer, to make it easier to cut and serve into individual pieces.
I’m having lots of fun trying out new recipes that include all the delicious local summer fruits! After eating tons of strawberries we finally are able to get local cherries – they are so yummy! Like most recipes I also used white spelt flour and honey to sweeten it. No butter needed, the whipped egg whites give the cake a lovely light texture!
Cherry Cake / Chriesichueche
5 eggs, yolks and whites separated
140 g + 2tbsp honey
1 organic lemon, zest only
pinch of salt
150 g white spelt flour
500 g cherries, pitted
-Line the bottom of a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.
-In a large bowl whisk together egg yolks and honey then add the lemon zest.
-In a separate bowl, (I used my standard mixer), whipp the egg whites until stiff peaks form, add the 2 tbsp of honey, whisk until combined.
-Working in layers, sift some of the flour into the bowl with the egg yolk mixture, add some egg whites and carefully fold together then add more flour and egg whites, repeat until all flour and egg whites are used. Mix only until combined to keep the batter nice and airy.
-Fill into prepared baking form, cover evenly with the cherries and bake for about 40 minutes or until golden brown and tester inserted into centre of cake comes out clean.
Another simple but oh so delicious summer recipe that is perfect for using fresh and local berries! My first time making a cobbler, I was pleasantly surprised how yummy it is! I will definitely be making it again using other fruits like cherries, or the classic, peaches!
Strawberry Cobbler
90 g butter, soft
1 egg
100 g white spelt flour
60 g plus 1 tbsp honey
1/2 tsp vanilla extract
1/2 tsp baking powder
pinch of salt
400 g strawberries, in slices
-Grease a 5 x 9-inch (13 x 23 cm) baking dish with butter. Preheat oven to 375 F.
-Mix together strawberries and honey and fill into baking dish.
-In a mixer or by hand, whisk the butter and honey until creamy, add the egg and mix well. Add the vanilla. Combine the flour, baking powder and salt and add to the butter mix, stir until well combined.
-Spoon dough evenly over strawberries, covering completely.
-Bake in preheated oven for about 40 minutes or until golden brown.
This is a quick and super delicious coffee tray bake recipe, sweetened with coconut sugar and has just the right amount of coffee flavor, not overpowering at all.
Vegan Coffee Tray Bake
1 1/2 cup spelt flour
1 tsp baking soda
1/2 tsp salt
1 cup coconut sugar
1/3 cup olive oil
1/3 cup plus 2 tbsp warm espresso or strong coffee
2 tsp vanilla extract
1 tsp cinnamon
1 tsp white vinegar
-Preheat oven to 350 F. Line a 9 x 13″ baking form with parchment paper.
-In a medium bowl mix together the flour, baking soda, salt and cinnamon. In a separate bowl whisk together the coconut sugar, olive oil, vanilla extract, vinegar and espresso.
-Stir the wet ingredients into the dry ingredients, mix just until well combined.
-Fill into prepared baking form. Bake in preheated oven for 40 minutes or until tester inserted into centre of cake comes out clean. Remove from oven and let cool completely.
-You can top the cake with a coffee glaze if desired. I mixed together icing sugar, vanilla extract and coffee.
Happy weekend everyone!! I am happy to share my Birthday Cake with you all! The traditional flavors that go in the famous tropical drink are nicely incorporated in this recipe. This was the first time I made dried pineapple flowers. Besides looking gorgeous they are also quite yummy!
Piña Colada Birthday Cake
Ingredients:
6 large eggs, seperated, egg yolk at room temperature and egg whites cold,
pinch of salt
1/2 tsp baking powder
1 cup honey
1 cup shredded unsweetened coconut
1 cup spelt flour
1 tsp almond extract
For the Filling:
500 ml whipping cream, 35%, chilled
1 tsp vanilla extract
1/4 cup honey
1/2 cup shredded unsweetened coconut
1/2 cup coconut flavored Rum like Bacardi or Malibu
1 cup finely cut pineapple pieces
-Line 3 9-inch baking forms with parchment paper. Preheat oven to 350 F.
-Seperate egg whites from yolks. Add a pinch of salt and baking powder and start whisking until stiff peaks form. Add honey and whisk just until well combined.
-Whisk egg yolks with the almond extract until foamy. Mix in the flour and shredded coconut. Carefully fold in the whipped whites, just until well combined.
-Pour batter into prepared baking forms. Bake in preheated oven for about 30 minutes or until golden brown. Let cool completely.
For the Filling:
– In a large bowl whisk the whipping cream until almost stiff, add the vanilla extract and honey then keep whisking until stiff peaks form. Fold in the shredded coconut.
How to assemble the cake:
– Place one cake layer onto a serving plate, brush top evenly with Rum. Spread evenly with about 1/3 cup of whipping cream. Then sprinkle 1/2 cup of pineapple pieces evenly on top. Place second cake layer on top and repeat with Rum, whipping cream and pineapple pieces. Add the third cake layer and brush with some Rum then cover the whole cake with the remaining whipping cream. Refrigerate until ready to se serve. Decorate with pineapple flowers.
How to make the dried pineapple flowers:
– Preheat oven to 200 F. Cut off the outside shell, and do not remove the core. With a sharp knife or mandolin cut about half of the pineapple into thin slices. Use paper towel to dry the slices and removing as much moisture as possible. I used a baking sheet lined with parchment paper. Place pineapple slices on the prepared sheet and place in the oven for 2 – 3 hours or until fully dried and edges are crisp. While still warm place each pineapple slice into the inside of a muffin tin to create the shape of a flower. Allow the pineapple flowers to completely dry. Decorate the cake with as many flowers as desired.
A little Swiss, a little Canadian 