Happy New Year 2019!

Happy Sunday everyone!

No new recipe today, I just would like to wish everyone a very happy and healthy New Year 2019!

Thank you all for supporting my little blog and to all those who always leave a lovely comment, I really appreciate it, always puts a smile on my face!

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If you are still looking for a tasty appetizer or snack for New Years Eve, these Spinach and Cheese Dip Bites might be just the perfect thing!

 

Here are some of my favorite recipes from 2018:

Pictures from my trip to Switzerland during Summer:

 

Looking forward to sharing new recipes in the New Year!

Love,

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.

 

Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian