This is a simple but so yummy treat! Using my coconut milk custard recipe, crunchy granola and blueberries! That’s it! A lovely dessert or a fancy breakfast!
Served in a glass or in a jar.
Blueberry Coconut and Granola Jars
You can find the recipe here: Coconut Custard mini tarts with mixed berries
-Prepare in advance as the custard needs some time in the refrigerator to set.
Tip: Instead of the canned coconut milk I used 500 ml coconut milk from a tetra pak that only contains coconut milk.
-Using your favorite homemade or store bought granola, fill into jar or glass, top with some coconut custard and finish with blueberries, as much of each layer as desired.
-Tip: use fresh or frozen blueberries.
My thoughts and prayers are with all the victims and everyone involved in the Toronto tragedy last Monday.
You can find me on Instagram: littleswisslittlecanadian
Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)
Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…
Sweetened with honey and I used white spelt flour.
Lemon Blueberry Cookies
Yields: 34 large cookies
- 2 cups unsalted butter, soft
- 4 eggs
- 2 organic lemons, zest and juice
- 2 x 3/4 cups honey
- 1 1/2 tsp vanilla extract
- 6 cups white spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 2 cups blueberries, frozen or fresh
-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.
-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.
-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.
-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.
-Bake for 10-15 minutes or until slightly golden brown.
Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.
Happy March Break!
Happy Weekend everyone!!
These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!
This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!
- 2 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 cup shredded coconut, unsweetened
- 1 tbsp baking powder
- 1 cup butter, soft
- 3/4 cup milk
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups blueberries, fresh or frozen
-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.
-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.
-Stir blueberries in gently. Do not defrost frozen blueberries.
-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.
-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.
The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.
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