Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

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Apple Crumble

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Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

  • 3 cups oat flour
  • 3/4 cup spelt flour
  • 3/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • dash of sea salt
  • 1 tsp cinnamon

Apple Filling:

  • 5 small apples, peeled and cut into small thin pieces
  • 1/4  cup honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

  • 2 large plums cut into small pieces
  • 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

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Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

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Semi-frozen Strawberry Tarts

I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…

We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!

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Semi-frozen Strawberry Tarts

 

-Makes 10 tarts

 

Coconut-Custard:

-get recipe here: Coconut Custard mini tarts with mixed berries

-Prepare ahead of time. It needs a few hours to cool and set in the fridge.

 

No bake nut base:

  • 3/4 cup pistachios
  • 1 cup blanched almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.

 

Decoration:

  • Strawberries

 

-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL

 

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How do you beat the heat?

 

 

Enjoy!

Ursula

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

Maple-Pecan-Coffeecake

 

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This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

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Maple-Pecan-Coffeecake

  • 1/2 cup unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 1 cup buttermilk or sour milk
  • 1/4 cup melted unsalted butter
  • 1/4 cup Maple Syrup

Topping

  • 1/4 cup whole wheat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tsp cinnamon
  • 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

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Enjoy!

 

Follow me on Instagram!  @littleswisslittlecanadian

 

 

 

Snowball-Apples

Several Years ago I received a cookbook that features 200 year old recipes from the beautiful Emmental region in Switzerland. If your wondering-yes, this is the region were the Emmentaler Cheese is from:)

Many recipes are well known dishes in today’s households. I am used to eat and prepare baked apples filled with ground hazelnuts, brown sugar and cinnamon. Such a classic!

Topped with Meringue, my kids thought these look a little bit like snowballs:)

 

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In the book these are called Snow-Apples/Schnee-Aepfel.

 

Snowball-Apples

  • 4 apples
  • jam of your liking (I used red currant)
  • applejuice
  • 1 or 2 eggwhites
  • sugar

 

-Preheat oven to 375F/190C

-Peel apples (I left the skin on), cut out the cores. Place apples in a baking dish.

-Fill holes with jam. Cover the bottom of your dish with some juice.

-Bake in oven for about 40 min. or until soft.

-Whip one or two egg-whites until soft peaks form, add sugar and keep whisking until shiny.

-Top apples with Meringue and bake 10 minutes, or until lightly brown.

 

–I used 2 egg whites which gave the snowball effect;)–

–I prepared the meringue with honey–

 

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Recipe from the book: Aemmitaler Chuchi.

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Refreshing Orange-Yogurt-Mousse

 

 

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I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!

I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.

This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!

 

Orange-Yogurt-Mousse

  • 1tbsp unflavoured gelatine
  • 2tsp grated organic orange rind
  • 1/2cup fresh orange juice
  • 2/3cup sugar, honey or coconut sugar
  • 2tbsp butter
  • 2cups plain greek yogurt
  • 2 oranges

 

-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.

-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.

-Add sugar, orange rind and butter.

-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.

-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.

 

-Optional: at serving time, top with some whipped cream.

–You can make this recipe using lemons or limes–

–You can substitute dairy yogurt for non dairy yogurt and butter–

 

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Enjoy!

 

 

Making healthy back to school snacks-Crackers. Garlic-Spinach and Garlic-Basil.

Happy Sunday everyone! We are having a wintery day again, with snow squalls and freezing temperatures.

Days like this are perfect to do some baking:) Christmas Break is coming to an end and it is time to prepare some healthy treats for my kids school lunches. These crackers are easy to make and are very tasty. We will have some with tonight’s chicken soup;) If you are wondering about my kids (teenagers) and spinach-they do not like it at all…ha. Somehow turned into a cracker they do not mind the green veggie. And for the garlic, they are used to me putting it into almost everything:)

You can use onions instead if you do not like garlic.

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Spinach-Garlic Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbps mixed dried italian herbs
  • 1 cup warm water
  • 6 tbsp olive oil
  • 1 cup frozen chopped spinach, thawed
  • 1 egg white
  • Himalayan salt

 

-Combine flours, salt, pepper, garlic. Add spinach. Add olive oil and water, mix well and knead dough to form a ball. Add more water if to dry.

-Roll out dough thinly into a rectangle, directly on parchment paper. You might have to use a second sheet if you have to much dough. Transfer with parchment paper onto baking sheet. Brush top with egg white and sprinkle with some Himalayan salt. Cut into rectangles or squares.

-Bake in preheated 375F oven for 10-15minutes.

 

Garlic-Basil Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbsp basil, dried
  • 6 tbsp olive oil
  • 1 cup warm water
  • 1 egg white
  • Himalayan salt
  • sesame seeds (poppy seeds, nuts, cheese…)

-Prepare and bake like Spinach-Garlic Crackers.

 

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Enjoy!

 

Marinated Oranges with Meringue topping

After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)

Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.

Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)

 

 

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Marinated Oranges with Meringue topping

  • 3 Oranges; blood oranges, Grapefruit…
  • 2 Mandarins
  • 100ml Orangejuice
  • 2tbsp Cointreau, Rum, Schnapps…
  • 4 eggwhites
  • 1pinch of salt
  • 3tbsp honey, or sugar
  • 1tsp orange zest

 

-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.

-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.

-Dust with some icing sugar and serve warm.

 

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Enjoy!