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!

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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!

 

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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 

 

 

 

 

 

 

 

 

Maple Oatmeal Cookies

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

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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.

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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!

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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 

 

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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