Almond Coconut Fruit Tart (gluten-free)

This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!

Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.

IMG_4977

IMG_4979

 

Almond Coconut Fruit Tart

Almond Crust:

  • 3 1/2 cup ground almonds
  • 1/2 cup coconut sugar
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 cup butter melted
  • 2 eggs

-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.

Coconut Custard

  • 500 ml coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract

-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.

Assembly:

-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.

-Store in refrigerator.

img_4976-e1552524515269.jpg

IMG_4978

 

Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

Advertisements

Maple Pecan Cinnamon Swirls

It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))

In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
IMG_4964

 

IMG_4965

 

Maple Pecan Cinnamon Swirls

Ingredients:

  • 400 g white spelt flour
  • 1/4 tsp salt
  • 1 tbsp quick instant yeast
  • 1 tbsp maple syrup
  • 80 g butter, melted (+ 80 g melted butter for brushing dough)
  • 250 ml warm milk

Filling:

  • 300 g ground pecans
  • 5 tbsp maple syrup
  • 1 1/2 tsp cinnamon
  • 1 organic orange, zest only
  • 200 ml milk

-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.

-For filling: Mix all ingredients together, set aside.

-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.

-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.

-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).

-Makes about 25 swirls.

-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.

IMG_4955

IMG_4959

 

Have a wonderful week!

Ursula

 

 

 

 

Maple Almond Muffins

Happy Sunday! I hope you are all having a great weekend!

It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.

These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.

IMG_4948
IMG_4946

 

Maple Almond Muffins

Ingredients:

  • 175 g butter, melted
  • 180 ml maple syrup
  • 4 eggs, yolk and whites separated
  • pinch of salt
  • 125 g spelt flour
  • 150 g ground almonds
  • 1/4 tsp baking powder

-Preheat oven to 375F. Prepare 10 -12 muffin tins.

-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.

-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.

-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.

-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.

-Let cool completely.
IMG_4944
IMG_4951

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Walnut Cranberry and Coffee Granola Bars (Vegan)

These cereal bars are one of the most delicious snacks I’ve ever made, I have to keep them out of sight to not eat all of it ;))

It is high school exam week and has already been pushed one day forward because of the weather. We are under a snow fall warning and it is very cold. Great excuse to make a hot beverage, hide under a cozy blanket and watch the snow falling from inside your warm home.

I’ve used a coffee substitute I have from Switzerland but any Instant coffee, maybe decaffeinated (for older kids) would work well in this recipe or can be left out completely.

Walnut Cranberry and Coffee Granola Bars

(Vegan)

Ingredients:

  • 2 tbsp ground flax seeds
  • 2 tbsp chia seeds
  • 8 tbsp warm water
  • 1 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/3 cup instant coffee granules
  • pinch of sea salt
  • 1 tbsp vanilla extract
  • 1 cup finely ground walnuts
  • 3 cups oats

-Grease a 9×13 inch (around 22×32 cm) baking dish. Or line with parchment paper. Preheat oven to 350F/180C.

-In a small bowl stir together the water, flax and chia seeds, let sit for 15 minutes.

-In a large bowl mix together the coconut oil, maple syrup, instant coffee, vanilla and salt. Stir in the flax and chia mix. Add walnuts and oats, stir until well combined.

-Grease a 9×13 (around 22×32 cm) baking dish. Or line with parchment paper.

-Spread granola mix evenly into prepared form. Bake for 30 minutes or until golden brown.

-Let cool before cutting into bars or bites.

-Can be stored in a airtight container for 1 week.

 

Enjoy!

Stay cozy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
img_4938

 

Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
img_4936

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

Happy New Year 2019!

Happy Sunday everyone!

No new recipe today, I just would like to wish everyone a very happy and healthy New Year 2019!

Thank you all for supporting my little blog and to all those who always leave a lovely comment, I really appreciate it, always puts a smile on my face!

IMG_3968

If you are still looking for a tasty appetizer or snack for New Years Eve, these Spinach and Cheese Dip Bites might be just the perfect thing!

 

Here are some of my favorite recipes from 2018:

Pictures from my trip to Switzerland during Summer:

 

Looking forward to sharing new recipes in the New Year!

Love,

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Walnut Cookies with Strawberry Filling

Hello my friends! Happy Thursday!

I’ve been baking cookies but they seem to rather disappear quickly…I haven’t made that many varieties yet, the usual ones that have been made for centuries and I always try out some new recipe. I’ve made my Soft Gingerbread Cookies already twice!

A few weeks ago, just as I was getting into the holiday spirit, I had to learn that my dad has cancer. Needless to say I was not in the mood for blogging or anything like that anymore. But it is better to keep busy and I am trying to post regularly again.

IMG_4918

I’ve made these super yummy walnut cookie stars, they are filled with strawberry jam.

IMG_4922

 

Walnut Cookies with Strawberry Filling

Ingredients:

  • 250 g spelt flour
  • 1/2 tsp baking powder
  • 100 g honey
  • 200 g butter, soft
  • 1 egg
  • 150 g walnuts, finely ground
  • 150 g strawberry jelly

Instructions:

-Line 2 baking sheets with parchment paper.

-Combine flour and baking powder. Add all other ingredients and mix until well combined. Refrigerate for at least 1 hour.

-Roll dough out to about 3 mm thickness, cut out equal amounts of stars with a hole and without.

-Place on prepared baking sheets and bake in a preheated 180 C oven for about 8-10 minutes or until bottoms are golden brown. Let cool completely.

-Spread jam onto stars without a hole and top with a cookie that has a hole.

Tip: You can use unbleached all-purpose flour instead of the spelt flour. Other nuts can be used, like hazelnuts or almonds. Use red currant or raspberry jelly instead.

IMG_4920

 

Almond Chocolate Cookies

Gingerbread Oatmeal Cookie Sandwiches

Gingerbread Brownies

Sweet Domino Stones

Toblerone Tart

 

Happy baking!

Ursula

 

 

Instagram: littleswisslittlecanadian