Maple Walnut Croissants

On a wintry day like today, all you like to do is cozy up under a fuzzy blanket and sip on a hot tea and take a bite into one of these oh so delicious filled croissants! Yes it is actually snowing again since yesterday and I prefer watching the snowflakes from my cozy and warm spot inside. At least we had some sunny breaks this afternoon but otherwise I am officially ready for spring, it is April after all:)

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Vegan sweet yeast dough made with spelt flour and filled with walnuts and maple syrup.

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We call these “Nussgipfeli” in Switzerland

The recipe is adapted from my Almond Croissants recipe. Usually I would use ground nuts but I used finely chopped walnuts in this recipe, I really liked the texture!

I love walnuts! They are a great source of protein, iron, calcium, magnesium, vitamin E and most of all are rich in Omega-3 fats and antioxidants.

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Maple Walnut Croissants

Yields: 8

Sweet yeast dough:

  • 300 g white spelt flour
  • 1/2 tsp sea salt
  • 1 tbsp instant quick yeast
  • 3 tbsp maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup cashew milk or other plant milk

-In a medium bowl, mix together the flour, salt, yeast and maple syrup.

-In a small saucepan warm/melt the coconut oil with the milk.

-Add warm milk to the flour mix and combine well. If dough is to dry add some more milk. On a lightly floured surface, knead until smooth and shiny dough forms. Place back into bowl and cover with a clean kitchen towel, let rise until doubled in size, about 1 hour.

Maple Walnut Filling:

  • 150 g finely chopped walnuts
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tbsp cashew milk or other plant milk

-Mix all ingredients together. The filling should be moist, but not wet.

Extra:

  • 3 tbsp apricot jam or jelly, or use another fruit

-Preheat oven to 350F/180C (convection setting). Line a baking sheet with parchment paper.

-On a floured surface roll dough out into a circle.

-Cut into 8 wedges, then spread thinly with the jam.

-Divide filling equally.

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-Roll dough up starting on the outside.

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-Place on prepared baking sheet and let rise for another 15 minutes. Bake in preheated oven for 15-20 minutes or until golden brown.

-Brush hot croissants with maple syrup for some shine!

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Happy baking!

I wish you all a wonderful weekend!

Ursula

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

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Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

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Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

  • 3 cups oats
  • 1 cup spelt flour
  • 1 tsp baking soda
  • 1/2 cup sunflowerseeds
  • 1/4 cup pumpkinseeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/2 cup almonds, slivered
  • 1/3 cup raisins
  • 1/4 cup cranberries, dried
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
  • 3 tbsp finely ground flaxseeds/flaxmeal
  • 6 1/2 tbsp warm water

-Line two baking sheets with parchment paper. Preheat oven to 350F/180C

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

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Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

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Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

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Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

  • Using: 300 g white Spelt flour, instead of all-purpose flour
  • 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

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These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

Zucchini Brownies

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!

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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.

 

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I hope you’ll give it a try!

Enjoy!

Ursula

 

Follow me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

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!

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Ontario Strawberries

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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.–

 

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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!