Raspberry Coconut Tarts

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

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Huron Lake, Ontario, Canada

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And we are picking raspberries in our garden!

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I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

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Raspberry Coconut Tarts

Tart shells:

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 egg yolk
  • 1 cup white spelt flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp vanilla
  • pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

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Maple Shortbread Cookies

Happy Monday! After yesterdays Canada Day we have an other day off and it is also finally vacation for our kids. Last week has been busy with preparations for my daughters Prom, which was on Friday. She looked beautiful with a long navy blue dress, all dolled up with makeup and hair done. All the kids or I should say the young ladies and gents looked amazing! Hard to believe that she already finished high school, emotional moments for sure.

It has been, and still is, a few very hot days here in Ontario, which makes you wish for a pool, spend time at the beach or simply stay indoors.

These Maple Shortbread Cookies were our treat for Canada Day! But they are yummy all year round!

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Maple Shortbread Cookies

Ingredients:

  • 1 cup butter, soft, room temperature
  • 1 cup maple syrup
  • 1.5 tsp pure vanilla extract
  • pinch of sea salt
  • 3 cups spelt flour

-Combine the butter, maple syrup, salt and vanilla extract. Add the flour and mix until well combined. Refrigerate for 30 minutes.

-On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheets lined with parchment paper.

-Refrigerate for 5 minutes.

Bake in 300 F preheated oven for 20-30 minutes or until golden brown, do not overbake. Let cool before icing.

-Decorate as desired. I left some plain, some with a maple icing (icing sugar and maple syrup mixed together) and a few a I spread some maple syrup on top and some maple sugar.

-Feel free to use whole wheat or all-purpose flour instead of the spelt flour.

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I wish everyone a happy July!

Enjoy!

Ursula

 

 

 

 

 

 

 

Streusel-Topped Strawberry Galette

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

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Streusel-Topped Strawberry Galette

Pastry:

  • 2 1/2 cup white spelt flour
  • 2 tbsp honey
  • 1/4 tsp salt
  • 3/4 cup cold butter cubed
  • 3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

  • 1/2 cup white spelt flour
  • 1/2 cup honey
  • 1/4 cup cold butter cubed
  • 1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

  • 800 g strawberries hulled and halved
  • 2/3 cup strawberry jam
  • 1/4 cup honey
  • 1/4 cup corn starch
  • 1/4 cup ground almonds
  • 1 egg yolk
  • 2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.

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Tip: Feel free to use all-purpose flour and sugar, using the same amount.

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Beautiful Peonies blooming in our garden!

 

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Strawberry Cake / Erdbeertorte

Happy June!!

I’ve had a hard time deciding on what kind of cake I would like for my birthday! There are so many I like…lol. In the end I choose to make a traditional European strawberry cake, similar to what you could find in a bakery.

It turned out pretty lovely and delicious! I was especially proud to have made it, because I’ve been having a lot of shoulder pain and numbness in my arm and hand, which makes everyday tasks very difficult, not to mention doing something that involves even more time. And writing down the recipe just had to wait a little.

I had a wonderful birthday!

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The recipe is adapted from Kuchenfeelisa.de and Betty Bossi

 

Strawberry Cake / Erdbeertorte

  • 80 g sugar or honey
  • 4 egg yolks
  • 1 lemon, only zest
  • 4 egg whites
  • pinch of salt
  • big pinch of baking powder
  • 2 tbsp sugar or honey
  • 100 g all-purpose unbleached flour
  • 40 g melted

-Line the bottom of a 24 cm spring form with parchment paper. Grease and flour the sides. Preheat the oven to 350F/180C.

-Mix together the sugar, egg yolks and lemon zest until creamy.

-Whisk egg whites with the salt and baking powder until stiff peaks form. Add 2 tbsp of sugar and whisk a little more.

-Add the flour alternately with the egg whites, a little at the time and gently fold under the egg yolk mixture. Mix in the melted butter and fill into prepared form.

-Bake for about 15 minutes or until golden brown.

-Let cool completely.

Vanilla Creme

  • 125 g sugar or honey
  • 3 egg yolks
  • 1 egg
  • 60 g all-purpose unbleached flour
  • 500 ml milk or plant milk like cashew or coconut milk
  • 1 tsp vanilla extract

-In a bowl mix together the sugar, egg yolks and egg, add the flour and mix well.

-In a saucepan bring the milk to a boil. Remove from heat. Add the vanilla.

-Add a few tablespoons of the hot milk to the flour/egg mix and stir well, repeat that 2 times.

-Then add the flour/egg/milk mix to the milk in the saucepan. Keep stirring and bring to a boil. Reduce heat, keep stirring until nice and creamy. Remove from heat. Let cool for a few minutes.

– Add the still warm creme onto the cake. Arrange strawberries onto the cake, I cut them in half to lay onto the creme. Then add the rest of the whole strawberries evenly. This will be a few layers of strawberries.

-Prepare cake glaze according to packing instruction and pour onto strawberries. Use about 100 ml less water to make a thicker glaze.  Leave some to brush on the top strawberries to make it look extra shiny. Refrigerate for at least 2 hours.

-Remove the spring form side, maybe using a knife first to loosen it from the form first.

-Brush warmed jelly around the side, then cover with the toasted almonds.

-Decorate with some pistachios or flowers if desired.

-Keep refrigerated.

Extras

  • 1 kg small or medium strawberries, washed and hulled.
  • 50 g strawberry jelly, warmed
  • 200 g sliced almonds, lightly toasted
  • Tortenguss, cake glaze (you can find it in a European deli)
  • a few finely chopped pistachios or some flowers for decorating

 

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Enjoy!

Ursula

 

 

 

 

 

 

 

Coconut Pineapple Cake

This is a super delicious coconut cake, with little pieces of pineapple and a hint of coconut liquor! I love these tropical flavors!

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Some of our spring flowers!

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Coconut Pineapple Cake

  • 125 g butter, soft
  • 180 g + 1 tbsp honey
  • 1 tbsp vanilla extract
  • 150 g finely shredded unsweetened coconut
  • 175 ml coconut milk
  • 5 tbsp coconut liquor
  • 4 egg whites
  • 1 pinch of salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder

-Line a 28-30 cm loaf pan with parchment paper. Preheat oven to 350F/180C.

-Whisk together the butter, honey and vanilla. Add the coconut and milk.

-Whisk egg whites with the salt until stiff peaks form, add the honey and whisk until well combined.

-Combine flour and baking powder. Add flour alternately with the egg whites, just a little at the time, folding it into the butter mix. Just until well combined.

-Fill into prepared loaf pan. Bake for 30 minutes.

Top layer:

  • 120 ml coconut cream, thick part from a can of coconut milk or tetra pak
  • 30 g butter, melted
  • 100 g honey
  • 100 g finely or medium shredded unsweetened coconut
  • 3 tbsp coconut liquor
  • 100 g very finely chopped pineapple pieces

-Mix everything together.

-Take the cake out from the oven and spread the top layer onto cake, return to oven for another 20 minutes or until tester inserted into middle comes out clean.

-You might have to cover the cake with aluminum foil if the top layer gets dark/brown to quickly.

-Let cool completely.

-Tip: I’ve also made this cake using coconut sugar for the bottom layer, and I used honey for the top. Tastes delicious!

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I wish you all a lovely Mother’s Day weekend!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

Maple Walnut Oat Muffins

Happy Friday everyone!

I am finally able to do some baking again! We’ve had an ice storm last weekend that left us with power outages, especially Sunday almost all day and on Monday the power went on and off all afternoon and then it just continued for the last few days. So annoying!

Now I am looking forward to some warmer and sunnier days!

We’ve been munching on these scrumptious muffins this week! My kids put one in their lunch bags for school every day! They are lovely just plain or you can eat them warm or cold with some maple butter.

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IMG_4344Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

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Maple Walnut Oat Muffins

Yields: 14 large muffins

Ingredients:

  • 3 cups spelt flour
  • 2 cups oats
  • 1 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 4 eggs
  • 2/3 cup butter, melted
  • 2 cups milk, room temp., I used cashew milk
  • 1 1/2 tsp sea salt
  • 2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cup finely chopped walnuts

-Grease or line your muffin cups. Preheat oven to 385F (convection setting).

-In a large mixing bowl, combine the flour, oats, sugar, salt and baking powder.

-Whisk together the eggs, add the butter, milk and maple syrup.

-Add the milk mixture and walnuts to the dry ingredients and stir just until combined, do not overmix.

-Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes or until tester inserted into middle comes out clean.

Optional, Maple Butter: 1/2 cup butter softened and 1/3 maple syrup, room temp. Beat together until smooth.

-Serve muffins warm with Maple Butter

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Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

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