Butternut Squash Spice Cake

Happy Weekend!

We’ve been growing a lot of pumpkins and squash in our garden this year. I have actually never used butternut squash in baking before, but I was very happy with the result! This cake was so delicious! My son and I have been baking a lot together and this was a fun experiment! The recipe is like a zucchini bread, just using grated butternut squash instead of zucchini. We’ll be definitely making this cake again!

Butternut Squash Spice Cake

  • 3 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp vanilla extract
  • 1 cup olive oil
  • 2 cups coconut sugar
  • 2 lg eggs
  • 2 cups shredded butternut squash
  • optional: chocolate chips, raisins or chopped nuts

-Combine flour, baking powder, soda and salt.

– Whisk together, the oil and sugar then add the eggs. Add the spices, vanilla extract and the butternut squash. Add the flour and stir until well combined.

– Fill into prepared loaf pan of about 28 cm.

-Bake in preheated, 350 F oven for about 60 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Lemon Bars

These lemon bars are the perfect dessert on a hot summer day! I love the refreshing lemon flavor!

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These bars are refined sugar free and I used spelt flour.

We like it so much that I’ve made these a few times already this summer, including one time using limes.

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Lemon Bars

Shortbread crust:

  • 2 cups spelt flour
  • Pinch of salt
  • 3 tbsp honey
  • 1 cup butter, melted
  • 1 tbsp water

– Mix all the ingredients together and press into a 31-22 cm, (9×13 inch) baking pan. Pre-Bake crust in preheated, 350 F, oven for about 10 minutes, or until golden brown.

Lemon Filling:

  • 6 eggs
  • 3/4 cup creamed honey
  • 3 tbsp spelt flour
  • Juice of 3 lemons
  • Zest of 1 lemon

– Whisk all the ingredients together. Pour lemon filling on the still warm prebaked crust. Bake for about 30 minutes or until the filling is set. Let cool completely, then refrigerate.

-Cut into squares, then dust with icing sugar if desired! Tastes wonderful when cold.

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I hope you give it a try! This was actually first time I’ve ate and made lemon bars, and I’m loving it!

 

Ursula

 

 

 

 

 

 

 

Blueberry-Crumble-Cake

Happy Weekend!

I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!

It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.

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This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!

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Blueberry-Crumble-Cake

For the crumbles:

  • 80 g ground almonds
  • 3 tbsp coconut sugar
  • 40 g butter, cold cut into small pieces

For the cake:

  • 150 g butter, soft
  • 1 1/2 tsp vanilla extract
  • 150 g creamed honey
  • pinch salt
  • 4 eggs
  • 250 g spelt flour
  • 1 tsp baking powder
  • 350 g blueberries, fresh or frozen

-Prepare a 24 cm Springform, line the bottom with parchment paper.

-Preheat oven to 350 F.

-Mix all ingredients for the crumbles, works best using your hands, set aside.

-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.

-Fill into prepared baking form, add blueberries and top with the crumbles.

– Bake in preheated oven for about 50 minutes.

– Let cool a bit before removing from baking form.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Almond & Oatmeal Breakfast Muffins

These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.

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Healthy Almond & Oatmeal Breakfast Muffins 

Yields: 12 mini muffins

Ingredients: 

  • 4 eggs
  • 1 cup creamed honey
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • pinch of sea salt
  • 1 cup ground almonds
  • 2 1/2 cups oats
  • 1tsp baking powder
  • 1/4 cup flaxmeal
  • 1/4 cup raisins, chocolate chips, cranberries…

– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)

– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.

-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.

– Fill into prepared muffin cups.

– Bake in preheated oven for about 30 minutes.

 

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I wish you all a happy weekend and stay healthy!

Ursula 

 

 

 

 

 

 

 

 

Chocolate Coconut Cake

There is just something about pairing chocolate with coconut-either you love it or not, we happen to really like it.

I have this recipe written down in my about grade 5 handwriting, my mom glued the paper into her old baking book which she handed down to me many years ago.

I made this cake for Valentine’s day and it was such a delicious treat!

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Chocolate Coconut Cake

  • 100 g dark chocolate
  • 140 g coconut sugar
  • 140 g butter
  • 4 eggs
  • 50 g shredded unsweetened coconut
  • 50 g ground almonds
  • 1 tbsp spelt flour
  • pinch of salt

-Preheat oven to 325 F.

– Melt the chocolate with the butter. Whisk the eggs with the sugar then add the chocolate and butter. Add the coconut, almonds, salt and flour, stir until well combined.

– Fill into prepared cake pan of your choice, lined with parchment paper or well buttered and floured.

– Bake in preheated oven for about 30 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

-Dust with cocoa powder and shredded coconut or with a chocolate icing.

-I simply melted some dark chocolate with some cream and a bit of honey.

–The original recipe calls for regular sugar and white flour–

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Thank you so much reading my post, I hope you’ll give this recipe a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Lemon & Lime Bundt Cake

Happy New Year!

Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!

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Lemon & Lime Bundt Cake

  • 125 g butter, soft
  • 125 g creamed honey
  • 2 large eggs
  • 200 g white spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 limes, zest and juice
  • 1 large lemon, zest and juice

-Butter and flour a 1 liter bundt form. Preheat oven to 350 F.

-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.

-Add the lemon and lime zest and juice. Stir in the flour and baking powder until well combined.

-Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool a bit before removing from bundt form.

-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

Pumpkin Pecan Cake

Happy weekend everyone!

We recently celebrated my son’s 17th birthday and last Saturday we celebrated my daughter’s 20th birthday!! We spent the weekend at Niagara Falls, in Ontario. We had a lot of fun, due to the cold, we spent most of our time doing things indoors like bowling and eating! ;))

I still had some pumpkins left from our garden, made some soup and a pumpkin pecan cake. Pumpkin and pecan might be a bit an unusual combination but it turned out really yummy! This is probably going to be my last pumpkin recipe for this season, as I’m starting to think of gingerbread and other delicious holiday baked goods!

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Pumpkin Pecan Cake

  • 200 ml maple syrup
  • 4 eggs
  • 150 g butter, soft
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 200 g grated pumpkin
  • 120 g ground pecans
  • 100 g spelt flour
  • 1 tsp baking powder

-Whisk together the butter and the eggs, add the maple syrup, cinnamon, vanilla and salt. Add the pumpkin, pecans, flour and the baking powder, stir until well combined.

-Fill into a 8 x 12 baking form that is lined with parchment paper. Bake in preheated 375F oven for 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, then cut into squares.

 

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Enjoy!

Ursula 

 

Follow me on Instagram! littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

Pecan Cake / Nusstorte

We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures.  It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.

I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.

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Pecan Cake / Nusstorte

  • 220 g coconut sugar
  • 6 egg yolks
  • 2 tbsp rum
  • 6 egg whites
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 2 tbsp honey
  • 300 g ground pecans
  • 1 tbsp spelt flour

-Grease and flour two 9-inch baking forms.

-Whisk together the coconut sugar, egg yolks and the rum.

-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.

-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.

-Fill into prepared baking forms and bake in preheated  350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.

-Let cool completely.

For the filling: 300 ml 35% cream, 2 tbsp honey

-Whisk the cream until stiff peaks form, add the honey and whisk until combined.

-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.

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Have a wonderful week!

Enjoy!

Ursula 

 

Make sure you follow me over on Instagram!😊

littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Spice Muffins

Happy 1st November!

Time sure has gone by fast since I posted my last recipe here. I hope you’ll forgive my lack of responding and also reading and commenting on blog posts.

We’ve been having a beautiful fall. I just love the colorful leaves and pumpkins and everything pumpkin spice!

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Pumpkin Spice Muffins

Yields: 12

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup milk
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 cup coconut sugar
  • 2 cup spelt flour
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • pinch salt
  • Optional, add raisins, choc chips…
  • Extra topping:
  • 4 tbsp butter, melted
  • 3 tbsp maple syrup
  • 1/2 tbsp pumpkin spice
  • 2 tbsp spelt flour
  • 2 tbsp ground walnuts

-Preheat oven to 375F

-Mix together butter, milk, eggs, pumpkin puree, vanilla and coconut sugar. Add the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Stir until well combined.

-Fill into 12 muffin tins.

-Mix together the butter, maple syrup, pumpkin spice, flour and ground walnuts.

-Spread the mixture evenly onto the muffins. Bake in preheated oven for 10 minutes, then lower temperature to 350F and finish bake the muffins for about 20 minutes or until tester inserted into centre of muffins comes out clean.

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Enjoy!

Ursula