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!
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!
Follow me on Instagram: littleswisslittlecanadian
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.
These raspberry oat crumble bars are a great snack to bring to school!
Made with whole wheat flour, coconut sugar, oats and almonds.
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.
This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.
You can find me on Instagram:littleswisslittlecanadian