Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

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Linzertorte

If you’ve been following me for a while you might remember my Linzertorte aux amandes . While this is such a delightful cake you just have to try a traditional Linzertorte. A nut-crust filled with red currant or raspberry jam. It gets its name from the Austrian city of Linz and is believed to be the oldest cake in the world, with recipes dating back to 1653.

While traditionally it is covered with a lattice top, I decorated it Valentines Day style!

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A few days ago I was HAPPILY surprised to see that I got a small feature in the Canadian Living magazine!! I couldn’t believe it, I am so happy. I only have a small blog and Instagram, I am not a professional baker and do not make professional pictures, but I’m having fun and it makes me happy when I get so many lovely comments and likes! Last fall I’ve made their Caramel Apple Sticky Buns and tagged them on Instagram. Well now they are actually showing my picture in the current issue, they are so awesome!

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These are little tarts I’ve made last year. Picture is before baking. The dough is lighter in color because I used blanched almonds.

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The recipe is slightly adapted from Betty Bossi’s: Kuchen Cakes and Torten

 

Linzertorte

Ingredients:

  • 150 g butter, soft
  • 100 g coconut sugar
  • pinch of salt
  • 1 egg
  • 1/4 tsp cloves, ground
  • 1/2 tsp cinnamon
  • 150 g ground hazelnuts, or almonds unblanched
  • 150 g unbleached all-purpose flour
  • 200 g red currant or raspberry jam

-Stir together the butter, sugar and salt, add the egg and the spices. Mix in the hazelnuts or almonds and flour until well combined. Refrigerate for 30 minutes.

-Grease a 22 cm Springform or pie/tart form (with removable bottom would be great but not necessary). Roll out 1/3 of the dough directly on the base of the Springform. Take another 1/3 and form the sides. Fill with the jam. Decorate with remaining dough; lattice, hearts…

-Brush with an egg-white. ( I did not do that)

-Bake in preheated 350F/180C oven for about 40 minutes. You might have to cover it with aluminum foil to prevent from getting to dark. Let cool completely.

-You can decorate it with sliced almonds and icing sugar if desired.

-The original recipe calls for 150 g sugar.

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Enjoy!

Happy Weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

Almond Cake

It’s been a bit of a crazy week, so glad it’s the weekend! High School mid-term exams are done, my kids had their last test on Wednesday and were able to enjoy two extra days off. My daughter and I also started looking for prom dresses. Can’t believe she will be done with High School this summer.

February greeted us with winter weather…the return of cold temperatures and snow.

 

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I’ve made this yummy Almond Cake a few days ago. Adapted from a Betty Bossi Almond Cake recipe. I sweetened it with coconut sugar and used Spelt flour. I am really happy with the outcome, it was so delicious and gone in a short time;)

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Almond Cake

Ingredients:

  • 175 g butter, soft
  • 200 g coconut sugar
  • 8 egg whites
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 120 g spelt flour
  • 175 g ground almonds

-Prepare a 24 cm Springform. Cover the base with parchment paper, grease and flour the sides.

-Preheat oven to 180C/375F.

-In a mixing bowl whisk together the butter and sugar. In a separate bowl whisk egg whites, salt and baking powder until stiff peaks form.

-Add the egg whites, flour and almonds, a little at the time, to the butter mixture and gently fold under until all ingredients are combined.

-Fill into prepared Springform pan and bake for 40 minutes, or until tester inserted comes out clean.

Tip: You could use hazelnuts instead of the almonds.

-As always feel free to use regular sugar and white flour. The coconut sugar gave it a light caramel flavor.

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Wishing everyone a wonderful Weekend!

Happy February!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

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Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

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Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

  • Using: 300 g white Spelt flour, instead of all-purpose flour
  • 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

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These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

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It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

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Linzertorte aux amandes

Ingredients:

  • 150 g butter, soft
  • 150 g sugar, or honey
  • pinch of salt
  • 1 egg
  • pinch of cloves
  • 1/4 tsp cinnamon
  • 150 g blanched ground almonds
  • 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

  • 75 g butter, soft
  • 75 g sugar or honey
  • 1 lemon, zest and juice
  • 150 g blanched ground almonds
  • 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

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Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

Almond Chocolate Cookies

Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display.  We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!

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Almond Chocolate Cookies

Ingredients:

  • 3 eggs
  • 250 g coconut sugar
  • 200 g semisweet chocolate chips
  • 300 g ground almonds
  • 2-3 tbsp corn starch

-Line 2 baking sheets with parchment paper.

-In a medium bowl whisk together eggs and coconut sugar.

-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.

-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.

-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.

-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.

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Hope you give it a try! Let me know if you do:)

Enjoy!

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

Almond Coconut Birthday Cake

Happy weekend everyone!! This was a very special week for us; we celebrated our daughters 18th Birthday! I have to admit this comes with some mixed feelings and maybe a few secret tears:) Yes my babies are growing up, making me think back to when they were little, time goes by so fast indeed, but now I have a grown up daughter, and I am very proud of the young lady she’s become!

We share a love for all things coconut, usually my kids let me know what kind of cake they would like to have on their birthday, but this year they were both asking for a surprise:) I’ve made her a almond coconut cake with raw Raffaello truffles, you could of course use the real Raffaello truffles. I’ve made the cake refined-sugar free; almond coconut sponge filled with coconut whipped cream, so simple but so delicious!

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If you love coconut you’ll love this cake!!

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Almond Coconut (Raffaello) Cake

Almond Coconut Sponge

  • 6 large eggs, room temperature
  • pinch of salt
  • 1 cup honey or sugar
  • 1/2 cup almonds, ground
  • 1/2 cup unsweetened shredded coconut
  • 1 cup all-purpose unbleached flour
  • 1 tsp almond extract
  • 500 ml whipping cream, 35%, chilled
  • 1 tsp vanilla sugar
  • 1/4 cup honey or icing sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup canned coconut milk
  • 8 or more Ferrero Raffaello truffles, optional
  • lightly toasted shredded coconut, optional

-Grease and line a bottom and sides of a 9-inch (23 cm) pan with parchment paper. Preheat oven to 340F/170C.

-Separate egg whites from yolks. Add a pinch of salt to the whites and start mixing until foamy. Gradually add honey or sugar and continue whipping until stiff peaks form.

-Mix egg yolks with almond extract and fold into the whipped whites.

-Mix together ground almonds, coconut and flour then gradually and carefully incorporate into the whites.

-Pour batter into prepared pan. Bake for 40-45 minutes, until golden brown. Let cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

For the whipped cream frosting:

-In a large bowl mix the whipping cream and the vanilla sugar. Whip until lightly/almost stiff then gradually add the honey or icing sugar, as sweet as you like it, continue whipping until stiff peaks form. Fold in the shredded coconut.

Assemble the cake:

-Divide the sponge cake into 3 layers. Place one layer on a serving plate. Spread 1/3 cup coconut milk over the cake. Spread evenly with a bit less then a third of the whipped cream. Top with second cake layer and repeat. Add the third layer of cake. Cover the top and sides of the cake with whipped cream, leaving it like that or get creative with piping rosettes and so on. Decorate with Raffaello truffles and toasted coconut. Refrigerate until ready to serve.

 

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Tip: You could get fancy and drizzle some coconut liquor (Malibu) over the sponge layers:)

 

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Happy 18th Birthday!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian