Apple Spice Cobbler

Delicious served warm with vanilla ice cream! Cozy fall flavors in one simple dish!

This dessert has become another family favorite, using local apples, maple syrup and I added a few dried cranberries!

Apple Spice Cobbler

Apple Filling:

• 1/2 cup maple syrup
• 1/4 cup white spelt flour
• juice of 1/2 lemon
• 5 small apples, peeled and cut into small pieces
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin spice
• optional: 1/4 cup dried cranberries

Topping:

• 1 1/2 cups white spelt flour
• 1/2 cup organic cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup cold butter, cut in small pieces
• 1 cup milk, (I used unsweetened cashew milk)

– Preheat oven to 375 F, (convection setting), grease a 9 × 9 baking dish.

– For the apple filling: In a medium bowl, mix together apples, lemon juice, cinnamon, pumpkin spice, maple syrup, cranberries and flour. Fill into baking dish and bake for 10 minutes.

– For the topping: In a large bowl, combine flour, baking powder and soda, salt, sugar. Using fingers or a pastry blender, cut in butter until crumbly. Using a fork, stir in milk just until combined.

– Spoon over apples, covering completely. Bake for 40 minutes or until golden and bubbly.

– Tastes wonderful when served warm!

I hope you’ll give it a try!

Enjoy!

Ursula

xo

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

Maple Nut Tart

We love using maple syrup as sweetener in baked goods. The combination of mixed nuts and maple syrup is especially delicious! If you like pecan pie, you will love this Maple Nut Tart!

Maple Nut Tart

Flaky Pastry

• 2 cups white spelt flour
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup olive oil
• 1/2 cup ice-cold water

Maple Nut Filling

• 3 eggs
• 1 cup maple syrup
• 3/4 cup coconut sugar
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 cup mixed coarsely chopped nuts

For the Pastry:

– In a medium bowl, combine flour, honey, salt and baking powder. Add the butter and mix with your hands until crumbly. Add water, a little at a time, mix only until well combined. Press dough into a flat disk, wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

For the Maple Nut Filling:

– In a bowl whisk together the eggs, maple syrup, coconut sugar, melted butter and vanilla until well blended. Add the mixed nuts.

– Line the bottom of a 11-inch tart pan with parchment paper, butter the sides. On a lightly floured surface, roll dough out to fit into your tart pan.

– Pour the maple nut filling into pastry.

– Bake in preheated 375 F oven for about 40 minutes or until golden brown and filling is set.

– Let cool before removing from tart pan.

Enjoy!

Ursula

Orange Coffee Cake with Streusel Topping

There is nothing better than having a slice of coffee cake to go with your cup of coffee. I especially love the unique orange flavor in this cake by using fresh slices of oranges and then topped with cinnamon almond Streusel!

Orange Coffee Cake with Streusel Topping

• 150 g butter, soft
• 3 eggs
• 120 g organic cane sugar
• pinch of salt
• 1 tsp vanilla extract
• 100 ml cashew milk or milk of joice
• 250 g white spelt flour
• 1 1/2 tsp baking powder

For the Streusel:

• 80 g white spelt flour
• 60 g ground almonds
• 60 g organic cane sugar
• 1 tsp cinnamon
• 50 g butter, cold, cut into small pieces

• 3 – 4 oranges, cut into segments

-Line a 9×13 inch baking form with parchment paper. Preheat oven to 350 F.

-For the cake batter, whisk butter and sugar, add the eggs one at the time. Whisk in the salt, vanilla extract and milk. Add the flour and baking powder and mix until well combined. Fill into prepared baking dish.

-Place orange segments evenly on top of batter.

-For the Streusel, mix together the almonds, flour and cinnamon. Cut the butter into small pieces and add to the dry ingredients. With your fingers mix until crumbly.

-Put Streusel evenly on top of oranges.

-Bake in preheated oven for about 50 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cool a bit before cutting into squares.

Happy weekend!

Ursula

No bake Peanut Butter & Oatmeal Cookies

It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!

 

No bake Peanut Butter & Oatmeal Cookies 

Ingredients: 

• 1/2 cup butter
• 1 cup maple syrup
• 1/4 cup milk
• 1 cup peanut butter
• 3 3/4 cup oatmeal
• 1 tsp vanilla extract

-Line two baking sheets with parchment paper.

– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.

-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.

– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.

– Place sheets for several hours into refrigerator.

-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.

Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!

 

 

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.

 

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.

 

I wish you all a happy weekend and stay healthy!

Ursula 

 

 

 

 

 

 

 

 

Maple Oatmeal Cookies

These cookies have a delicious maple flavor and most likely you have all the ingredients already in your fridge and pantry.

Maple Oatmeal Cookies

• 1 cup butter, melted
• 1 cup maple syrup
• 1 large egg
• 1 cup spelt flour
• 2 1/2 cups oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp cinnamon

-Line 2 baking sheets with parchment paper, preheat oven to 350F.

-Whisk together the butter, maple syrup and egg, add vanilla extract, cinnamon and salt. Stir in flour, oats, baking powder and baking soda, until well mixed.

-Drop by tablespoon on prepared baking sheets, flatten slightly.

-Bake in preheated oven for 10 minutes or until golden brown. Do not overbake.

Yields: 14 large cookies.

I hope you all stay safe and healthy!

xo

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!

 

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–

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

Enjoy!

Ursula