Pumpkin Spice Cinnamon Buns

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.

Enjoy!

Ursula

xo

Lemon Poppyseed Loaf Cake

Happy September!

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.

Enjoy!

Ursula

xo

German Plumcake with Streusel

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.

Enjoy!

Ursula

xo

Lemon Nectarine Loaf Cake

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)

Let me know if you give it a try!

Enjoy!

Ursula

xox

Cherry Cake / Chriesichueche

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.

-Let cake cool before removing from baking form.

-Dust with some icing sugar if desired.

-Store leftovers in the refrigerator.

Let me know if you give it a try!

Ursula

xox

Strawberry Cobbler

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.

-Delicious while still warm.

Enjoy!

Ursula

xox

Vegan Coffee Tray Bake

Happy Father’s Day!!

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.

Enjoy!

Ursula

xo

Piña Colada Birthday Cake

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.

I hope you give it a try!

Ursula

xox

Date Crumble Squares

These date squares are absolutely scrumptious! I love the simple but so delicious date filling, the crumbles are made with lots of healthy oats and is sweetened with maple syrup. While these squares were baking, it filled the kitchen with comforting smells of vanilla and cinnamon!

Date Crumble Squares

For the filling:

  • 30 Medjool dates, pitted and cut into small pieces
  • 1 tsp cinnamon
  • 1/4 cup orange juice

For the Crumbles:

  • 3 cups oats
  • 1/4 spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/3 olive oil or coconut oil
  • 1 egg

-Line a 9 x 9-inch baking form with parchment paper. Preheat oven to 350 F.

-For the filling, combine dates, orange juice and cinnamon in a small saucepan. Bring to a simmer on low heat, stir and simmer for about 5 minutes, then remove from heat to cool down a bit while preparing crumbles.

-For the crumbles whisk together the egg, oil and maple syrup. Add the oats, flour, baking powder, salt, cinnamon and vanilla extract and stir until well combined.

-Press half of the crumbles into the bottom of the prepared baking form. Spread date filling evenly over base and top with remaining crumbles.

-Bake in preheated oven for 30 minutes. The top crumbles will be golden brown.

-Let cool before cutting into squares.

Happy Weekend!

Ursula

xo

Maple Dark Chocolate Marble Cake

I hope you all had a great first week of spring! The warmer weather had us go outside a bit more than during the colder month and we finally have the first spring flowers blooming!

I really like recipes that are easy and quick to whip up with ingredients you most likely have on hand already. This marble bundt cake is pretty and absolutely delicious, sweetened with maple syrup and using dark chocolate. A slice of this Marble Cake definitely works for every season!

Maple Dark Chocolate Marble Cake

Ingredients:

  • 250 g butter, soft
  • 200 ml maple syrup, at room temperature
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 5 eggs, at room temperature
  • 300 g white spelt flour
  • 2 tsp baking powder
  • 150 g dark chocolate, melted with 2 tbsp of milk

-Butter and flour a 2 liter bundt form. Preheat oven to 350 F.

-Whisk together the butter and maple syrup. Add the eggs one at a time. Add the vanilla extract and salt.

-Combine the flour and baking powder, sift into the wet ingredients, stir until well combined. Pour half of the batter into the bundt form.

-Add the melted chocolate into the remaining batter and mix until combined. Pour into bundt form and with a knife or spoon swirl it all around to create that marble effect.

-Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean. Let cool completely before removing from baking form.

Enjoy!

Ursula