Raspberry Oat Crumble Bars

Posted in healthy treats by a little Swiss, a little Canadian

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.

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

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

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.

This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.

Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

2Sep2017

Zucchini Brownies

Posted in cake by a little Swiss, a little Canadian

It’s that time of the year again when kids and parents are getting ready for a new school year. Two month of summer break sound awfully long at the beginning but then it goes by so quick. My daughter is going to start her last year in high school, grade 12, and my son will be in grade 10. We’ll also use this long Labor Day weekend to make some healthy treats to go, like cereal bars and cookies…

Fall is definitely in the air, it’s been much cooler, especially during the night. We still have plenty of veggies to harvest in our garden, but I believe this was one of our last zucchini we’ve used for these fudgy, chocolicious, yummy brownies. These happen to be egg-free, dairy-free and refined sugar free (Feel free to use regular sugar). The chocolate frosting is optional but totally worth it!

Zucchini Brownies

2 cups all-purpose unbleached flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil
1 1/2 cup coconut sugar
2 tsp vanilla extract
2 cups shredded zucchini
3-5 tsp water

-Preheat oven to 350F/180C. Line a 9×13-inch baking pan with parchment paper.

-In a medium bowl mix together flour, cocoa, baking soda and salt. In a separate bowl, whisk together the oil, sugar and vanilla. Add the dry ingredients and mix well, then fold in the zucchini. You may have to add some water at that point. The batter should be very thick for fudgy brownies.

-Spread into prepared pan and bake for 25-30 minutes. Top the warm brownies with the chocolate frosting if desired.

Chocolate Frosting

3/4 cup maple syrup, or more if you like it sweeter
3/4 cup unsweetened cocoa powder
1/3 cup coconut oil
pinch of Himalayan salt

-In a small saucepan, over low heat, mix together the oil and maple syrup, add cocoa powder and salt and whisk until smooth.

I hope you’ll give it a try!

Enjoy!

Ursula

Follow me on Instagram: @littleswisslittlecanadian

14Jul2017

Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Posted in cake by a little Swiss, a little Canadian

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)