Strawberry Shortcake Cups

This has been a bit of a crazy week. My teenage son injured himself on his hip during a track and field race at school. Brought to the emergency by ambulance was his first and hopefully last time…Lucky he does not need surgery for his torn tendon and small broken piece of bone. Takes about 6-8 weeks to heal. But I have to say, he is taking it very bravely and is making the best out of it! So proud:)

For Fathersday my daughter made some strawberry cream cheese cookies, (so good!), and I made these Strawberry Shortcake Cups. These are so simple to make and taste amazing!

Ontario Strawberries

 

I’ve made the cake dairy free and refined sugar free and used the thick part of the coconut milk instead of whipped cream. That was not planned but I ran out of real cream and I usually have coconut milk at home, so…it was really good:)

 

Strawberry Shortcake Cups

Yields: about 8

Cake:

• 2/3 cup coconut sugar (or regular sugar)
• 1/4 cup coconut oil (or butter), melted
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cup unbleached all-purpose flour
• 2 tsp baking powder
• 1/2 cup cashew milk (or dairy)

 

-about 200 ml (for 4 cups) coconut cream or whipped cream

-Strawberries

 

-Preheat oven to 350F/180C.

-Cream together sugar, egg and coconut oil. Mix in vanilla and salt. Mix together flour and baking powder and add, alternating with the milk, to the egg mixture. Do not overmix.

-Fill in greased baking dish. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

-To assemble: Layer cups with cake pieces, strawberry slices and whipped cream, to your liking.

–There will be cake left. I’ve made only 4 cups, but I think I would have been able to make another 4 cups.–

 

 

 

 

Enjoy!

Ursula

 

 

 

You can find me on Instagram @littleswisslittlecanadian

 

 

 

 

 

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Semi-frozen Strawberry Tarts

I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…

We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!

 

Semi-frozen Strawberry Tarts

 

-Makes 10 tarts

 

Coconut-Custard:

-get recipe here: Coconut Custard mini tarts with mixed berries

-Prepare ahead of time. It needs a few hours to cool and set in the fridge.

 

No bake nut base:

• 3/4 cup pistachios
• 1 cup blanched almonds
• 1/4 cup honey
• 1/4 cup coconut oil
• 1 tsp vanilla extract

-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.

 

Decoration:

• Strawberries

 

-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL

 

 

 

How do you beat the heat?

 

 

Enjoy!

Ursula

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

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.

 

 

 

 

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;)

 

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

Happy baking!

 

 

 

 

 

 

 

 

 

 

 

Pumpkin-Oat-Squares

I have always been interested in other countries-their people, traditions and of course food. Every Country has its unique specialities. I grew up in Switzerland where there are lots of specialities that are specific to certain regions. Also the influence of neighboring countries making it very interesting. And that given the small size of Switzerland.

Used to Swiss and mostly European foods it was very adventurous coming to Canada and trying out new things that I have never seen before! Also I should say, just the size of my new home country was an adventure alone!

Take a simple Muffin, or a Cupcake-I actually never had or seen one as a child! It is funny to see that now there are Cupcake Shops in Switzerland!

As it is getting closer to December I will be thinking of Christmas Cookies. But I am not ready for that. I felt more like Pumpkin than Gingerbread.

Usually Oat-Squares are filled with Fruit fillings but I had some Pumpkin puree left so I changed things up a bit.

Oat Mix

• 1cup         unbleached white flour
• 1 1/2cup  oats
• 1/2cup     coconut oil, melted
• 1/2cup     pure cane sugar
• 1/4cup     honey

Pumpkin filling

• 2cups     pumpkin puree
• 1/2cup    maple syrup
• 1/4cup    coconut milk
• 1tsp         cinnamon
• 1/2tsp     nutmeg

Mix together flour, oats, melted coconut oil, cane sugar and honey. Put half into the bottom of a greased square pan, pat it down firmly.

In a small saucepan, warm up pumpkin puree, maple syrup and coconut milk. Remove from heat and add cinnamon and nutmeg.

Pour filling over crust and cover with the remaining oat mixture.

Bake at 350F/180C for about 40 minutes or golden brown.

 

 

Enjoy!

Oat Bran Carrot and Lemon Bars

These bars were the snacks that I packed so far for my kids lunches this week. Or I was hoping it would be enough until Friday but then my hubby discovered them, and so they are all gone…I am glad they all liked it that much, it just means I have to whip up something else now. I like to make healthier snacks for my kids to bring to school, like Granola Bars or Muffins, because homemade you can really control what goes in it.I guess I just have to make a larger batch, my hubby is not the only one that likes a little healthy snack;)

• 1cup        almondmilk
• 1tbsp       vinegar
• 1tsp         baking soda
• 1 3/4cup whole wheat flour
• 3/4cup    oat bran
• 1/2tsp     sea salt
• 1/2cup    coconut oil (melted)
• 3/4cup    pure cane sugar
• 2              eggs
• 1cup       chopped walnuts
• 1cup       raisins
• 1/2cup   shredded carrot
•                 grated rind of 1 organic lemon

-Combine milk, vinegar and baking soda;set aside.

-Combine flour, oat bran and salt;set aside.

-In a large bowl cream coconut oil and sugar. Add eggs, one at a time, beating well.

-Add dry ingredients, a little at a time and alternating with the milk. Stir in walnuts, raisins, carrots and lemon rind.

-Fill in a greased square cake pan and bake in a preheated 185F oven 25 minutes or until tester comes out clean.

Can also be baked in muffin cups.

 

Enjoy!