Caramel Apple Sticky Buns

I got the inspiration for these sticky buns from the October 2017 edition of the Canadian Living magazine. I’ve been waiting impatiently to try them. A pretty sticky bun situation, with an apple and pecan filling and sticky caramel made with apple juice and sugar.

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As always I’ve made these completely refined sugar free, but I will write down the original ingredients as well. These are best enjoyed freshly baked and still warm.

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Caramel Apple Sticky Buns

Yields: 12 buns

Dough:

  • 3 cups all-purpose flour, I used white whole wheat flour
  • 1/4 cup sugar, I used honey
  • 11/2 tsp quick-rising (instant) dry yeast
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2/3 cup milk
  • 1 egg, lightly beaten

Glaze and Filling:

  • 4 apples
  • 1 cup brown sugar, I used coconut sugar
  • 1/4 cup butter, cubed
  • 2 cups chopped pecans
  • 1 cup apple butter*
  • 1 tbsp cinnamon
  • 2 tsp ground ginger

To make the dough:

-In a large bowl mix together flour, sugar, yeast and salt. In a small saucepan, melt butter over medium heat, add milk and heat until warm, (not hot). Pour milk mixture into flour mixture, add egg. Stir until combined. Turn onto floured work surface and knead dough until soft and elastic. Place in greased bowl, turning to grease all over then cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Glaze and Filling: Line a 13- x 9-inch baking dish with parchment paper.

-Meanwhile (optional peel) grate apples to measure 4 cups; strain through a fine-mesh sieve into a small bowl, pressing on solids with back of spoon to extract juice. Reserve grated apple.

-In a small saucepan, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans, In a bowl stir together apple butter, reserved 3 tbsp glaze, cinnamon and ginger.

Assembly:

-Preheat oven to 350F/180C.

-On a slightly floured surface roll out dough to a 16-x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and pecans over top. Starting at the long edge opposite border, tightly roll up dough, pinching seams to seal.

-With a serrated knife, cut into 12 buns; arrange, cut side up, in prepared pan. Cover with a damp tea towel; let rise until doubled in size, about 1 hour.

-Bake until golden brown and buns sound hollow when gently tapped, 30-35 minutes. Let cool in pan for 5 minutes before serving.

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*I’ve made these without the apple butter, because I did not have any at the time.

-Also I found the sticky buns were not really sticky after baking, maybe it depends how much juice you’ll get from the apples. I’ve made an additional simple maple glaze: In a small saucepan, bring 1 cup of maple syrup and 1 tsp cinnamon to a boil, then reduce to low heat, stirring until slightly thickens; add the butter, stir until melted, remove from heat and pour over baked buns.

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Enjoy!

Wishing you all a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

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Pumpkin Spice Babka

This is just a simple sweet yeastbread filled with pumpkin and spices and glazed generously with spiced maple syrup. I just love the smell and taste of this. I usually make babkas (Nussstriezel) filled with ground hazelnuts or almonds, I was surprised how good it was with a pumpkin filling.

Nothing complicated for the filling, just pumpkin puree sweetened with coconut sugar, spiced it up with cinnamon and pumpkin spice mix. For the dough I used my sweet yeastbread recipe that you can find here: Almond Croissants just changed the flour ingredients to 200 g unbleached all-purpose flour and 100 g spelt flour and spiced it up a bit by adding 1 tsp vanilla extract and 1 tsp cinnamon:)

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Pumpkin Spice Babka

Dough:

 

Pumpkin Spice filling:

  • 200 g pumpkin puree, (not pumpkin pie filling)
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice mix

Spiced Maple Syrup Glaze

  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice mix

-Prepare dough in advance, it needs at least 1 hour to rise. In the meanwhile prepare your pumpkin filling by mixing together pumpkin puree, coconut sugar and spices.

-Whisk together maple syrup, cinnamon and pumpkin pie spice mix, set aside.

-Line a loaf pan or a baking sheet with parchment paper

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-When doubled in size, roll out dough into a rectangular shape. Then spread pumpkin filling evenly all over. Start rolling dough up from the longest side, like you would for a cinnamon bun and gently pinch ends together. Cut log lengthwise in half so filling is exposed, pinch one end. Twist both pieces, pinch the other end to secure.

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-Place in prepared loaf pan or baking sheet. Cover and let rise for another 30 minutes.

-Bake in preheated 350F/180C oven for 40 minutes.

-About 25 minute into baking brush some of the syrup onto babka. Bake until golden brown. Remove from stove and brush with remaining syrup. Let cool before cutting.

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–Make sure your spice mixes are not old, it looses its flavor over time.–

 

Wishing everyone a happy weekend and to all my Canadian friends a happy Thanksgiving!

Enjoy!

Ursula

 

 

 

 

 

 

 

 

Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

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Apple Crumble

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Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

  • 3 cups oat flour
  • 3/4 cup spelt flour
  • 3/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • dash of sea salt
  • 1 tsp cinnamon

Apple Filling:

  • 5 small apples, peeled and cut into small thin pieces
  • 1/4  cup honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

  • 2 large plums cut into small pieces
  • 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

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Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

Gingerbread Latte

A Latte sounds a little fancier then a Coffee Creamer, but that is what I am using this recipe for. I do not buy flavored Creamers at the store, simply because they are full of sugar and artificial flavorings-does not taste so yummy after all if you think of it.

Since my family I have been a little sensitive to milk products I switched to nut milks. There are some good products out there, but you really have to read the ingredients. I have been making my own nut milks before as well, but I found a good brand and I find it is cheaper and easier like that.

For my coffee I like something a little creamier so I have been looking for the perfect coconut milk. That was pretty annoying…I was looking for canned versions but most brands contain stuff that I just do not want in my milk. After searching in different stores I found one brand that contain only two ingredients: 60% coconut extract and water and they also have a Tetra Pak with 85% coconut extract and water. I really like that:)

The Latte/Creamer is infused with spices and molasses to taste and smell like Gingerbread. If you’re using it as a creamer the recipe is perfect with just the coconut milk, but if you would like to use it as a Latte, usually a Latte contains coffee, but here it serves as a fancy word for a milk drink;) I would suggest mixing it with almond milk, to lighten it up a bit.

 

Gingerbread Latte/Creamer

  • 2cups            coconut milk (full fat)
  • 4tbsp            molasses
  • 1                     cinnamon stick
  • 5                    cloves
  • 3                    star anise
  • piece            ginger, peeled

 

-In a medium saucepan combine milk and molasses, bring to a boil, mix well. Reduce heat, add spices and simmer for 10 minutes. Remove from heat and let steep for at least 30 minutes. Remove spices.

-Store in fridge for 1 week.

-Use cold or warm as a coffee creamer or warm it up and mix with some almond milk or milk of your choice for a latte. Also great for kids:)

 

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Love the smell of these spices!

 

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Enjoy!

 

 

Gingerbread Brownies

This morning I started decorating our house for Christmas. Hanging up lights on the windows and bringing out Candles…I know I am probably late compared to most people…I saw lots of decorated Christmas trees and such in November but that is just a little to early for me. Now it is December and I am finally getting into the spirit;)

I just love the smell of spices, especially Cinnamon. It is such a warming comforting smell! I do use it every day, all year-in my muesli, tea, coffee… Cinnamon is a very healthy lovely spice.

What better way to get into the holiday spirit then with some Gingerbread smell in the air:-)

 

Gingerbread Brownies

  • 1/4cup    butter
  • 1cup        dark chocolate, chopped or bittersweet choc. chips
  • 1/3cup     molasses
  • 1cup         brown sugar (the recipe calls for 1c sugar and 1/4c brown sugar)
  • 2 large    eggs
  • 1cup        flour (I used spelt flour)
  • 1/2tsp     sea salt
  • 1tsp         cinnamon
  • 1tsp         ginger, freshly grated

 

-Preheat oven to 350F/180C. Grease a 9×9 inch baking dish, or line with parchment paper.

-Melt butter and chocolate, remove from heat.

-In a bowl whisk molasses with sugar, whisk in eggs. Add butter and chocolate, mix well.

-Add flour, salt, cinnamon and ginger until just incorporated.

-Pour in prepared dish and bake for 20-30 minutes.

-Let cool in dish. Cut into squares and dust with some icing sugar.

 

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(recipe adapted from ihearteating)

 

 

Happy Holidays!

 

 

 

 

 

 

 

 

Coconut Custard mini tarts with mixed berries

Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!

My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!

The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!

 

Tart shells

  • 1 1/2cup      whole wheat flour
  • 1/4cup         coconut oil, melted
  • 4tbsp           maple syrup
  • 1tsp              cinnamon
  • pinch           sea salt
  •                       water if mixture is to dry

-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.

 

Coconut custard

  • 1 1/2 tins    coconut milk
  • 1/2cup        honey
  • 4tbsp          cornstarch
  • 1                   vanilla bean or 1 tsp vanilla extract

-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.

-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.

 

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Enjoy!

 

 

Pumpkin-Chocolate-Muffins

Living in the Country is just so beautiful! I love seeing all the animals and be able to spend a lot of time in my garden. It is just so relaxing. Besides my beloved flowers I have a large herb garden, different berries, two apple trees and our vegetable garden. Growing your own fruit and vegetables is very rewarding and healthy and good exercise;)

 

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Pumpkins are a good source of vitamins like beta-carotene and contain lots of minerals. I really like muffins and I just had to try this recipe out. Years ago I received this little recipe book from my niece who lives in Quebec. It contains recipes from class mates at her school. I am using coconut oil instead of vegetable oil, less sugar and part whole wheat flour. Delicious!

 

Pumpkin-Chocolate-Muffins

  • 4               eggs
  • 1cup        pure cane sugar
  • 2cups      pumpkin puree
  • 1 1/2cup  coconut oil
  • 1 1/2cup  whole wheat flour
  • 1 1/2cup  unbleached white flour
  • 2tsp         baking soda
  • 2tsp         baking powder
  • 1tsp          cinnamon
  • 1tsp          sea salt
  • 2cups       dark chocolate(chopped) or semi-sweet chocolate chips

 

-In a large bowl, beat eggs and sugar. Add coconut oil and pumpkin puree, mix until smooth.

-Combine whole wheat and white flour, baking soda, baking powder, cinnamon and salt.

-Add to pumpkin mixture and mix well. Fold in chocolate chips.

-Fill greased or paper-lined muffin cups 3/4 full.

-Bake at 350F/180C for 15-20 minutes or until tester inserted in center comes out clean.

-Yield:24

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Happy baking!