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:)
Apple or Plum Crumble Bites
- 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
- 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.–
- 2 large plums cut into small pieces
- 1/2 tsp cinnamon
–I just use regular oats and grind them into flour. Measure after grinding.–
Have a great weekend!
You can find me on Instagram: @littleswisslittlecanadian
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!
- 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.
- 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!
Follow me on Instagram: @littleswisslittlecanadian
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!
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
- 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
-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.–
You can find me on Instagram @littleswisslittlecanadian
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.
- 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:)
Love the smell of these spices!
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!!!
- 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.
- 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.
Sometimes we just feel like eating or drinking something sweet. My Family definitely has a sweet tooth, I am guilty of that as well. That is why I often make some healthier versions of sweet treats to enjoy. And then I think it is okay to enjoy a piece of cake or something, once in a while. You can call it a Smoothie or a Drink. It is great for breakfast or like we did, for dessert! Dairy free with Almondmilk and Coconutmilk. Flax oil is a great source of Omega-3, 6 and 9 fatty acids. Sunflowerseedbutter is rich in Iron, which I need to include in my diet as much as possible. Cinnamon and Turmeric are both anti-inflammatory and have many other healing properties.
- 500ml Almondmilk
- 200ml Coconutmilk
- 2tbsp Sunflowerseedbutter
- 1tbsp Flax oil
- 1 Banana
- 2tbsp Maple Syrup
- 1/2tsp Cinnamon
- 1/2tsp Turmeric
-In a Blender mix everything until smooth.
- 1cup mixed frozen Berries (Blueberries, Raspberries, Strawberries, Blackberries)
- 2tbsp Maple Syrup
- 2tbsp Water
-In a small Saucepan bring Berries, Water and Maple Syrup to a Boil. Remove from heat and squash them with a fork. Let it cool.
-Divide Berries in 4 Glasses and fill up with Almond/Coconut mix.