No-Bake Cherry Tart

Happy Sunday!
During the hottest summer days, there is nothing better then a cold no-bake dessert!! We really love our sweets here!!! Still had a lot of cherries left; we recently bought a lot at the farmers market…made a no-bake crust using ingredients I already had in my pantry like oats, nuts and dates, whipped up my yummy coconut custard and decorated the tart with cherries. Pretty simple but so yummy!

No-Bake Cherry Tart

For the crust:

  • 2 cups oats
  • 10 Medjool dates
  • 1/4 cup coconut oil
  • 1 cup mixed nuts (cashew, walnuts, pecans)
  • 2 tbsp honey
  • 2tbsp nut butter of your choice
  • pinch of sea salt

Coconut Custard:

  • 500 ml canned coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract
  • about 600 g cherries, pitted

-In a medium saucepan whisk together all ingredients except vanilla extract. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla extract and let cool a few minutes then fill into a bowl and let cool completely in the fridge.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides.

-In a food processor or blender, add the oats, nuts and dates (medjool dates are usually very soft, if using other dates, soak in a bit of water to soften), process until everything is into small pieces, add the oil, honey, nut butter and sea salt. Process until well combined. It will be a sticky dough.

-Press dough evenly into prepared tart form. Fill tart with the coconut custard and decorate with the cherries.

-Refrigerate several hours or overnight before removing from baking form.

-The crust is pretty soft, place the tart in the freezer for an hour or longer, to make it easier to cut and serve into individual pieces.

Enjoy!

Ursula

xo

Cherry Cake / Chriesichueche

I’m having lots of fun trying out new recipes that include all the delicious local summer fruits! After eating tons of strawberries we finally are able to get local cherries – they are so yummy! Like most recipes I also used white spelt flour and honey to sweeten it. No butter needed, the whipped egg whites give the cake a lovely light texture!

Cherry Cake / Chriesichueche

  • 5 eggs, yolks and whites separated
  • 140 g + 2tbsp honey
  • 1 organic lemon, zest only
  • pinch of salt
  • 150 g white spelt flour
  • 500 g cherries, pitted

-Line the bottom of a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.

-In a large bowl whisk together egg yolks and honey then add the lemon zest.

-In a separate bowl, (I used my standard mixer), whipp the egg whites until stiff peaks form, add the 2 tbsp of honey, whisk until combined.

-Working in layers, sift some of the flour into the bowl with the egg yolk mixture, add some egg whites and carefully fold together then add more flour and egg whites, repeat until all flour and egg whites are used. Mix only until combined to keep the batter nice and airy.

-Fill into prepared baking form, cover evenly with the cherries and bake for about 40 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cake cool before removing from baking form.

-Dust with some icing sugar if desired.

-Store leftovers in the refrigerator.

Let me know if you give it a try!

Ursula

xox

Strawberry Cobbler

Another simple but oh so delicious summer recipe that is perfect for using fresh and local berries! My first time making a cobbler, I was pleasantly surprised how yummy it is! I will definitely be making it again using other fruits like cherries, or the classic, peaches!

Strawberry Cobbler

  • 90 g butter, soft
  • 1 egg
  • 100 g white spelt flour
  • 60 g plus 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of salt
  • 400 g strawberries, in slices

-Grease a 5 x 9-inch (13 x 23 cm) baking dish with butter. Preheat oven to 375 F.

-Mix together strawberries and honey and fill into baking dish.

-In a mixer or by hand, whisk the butter and honey until creamy, add the egg and mix well. Add the vanilla. Combine the flour, baking powder and salt and add to the butter mix, stir until well combined.

-Spoon dough evenly over strawberries, covering completely.

-Bake in preheated oven for about 40 minutes or until golden brown.

-Delicious while still warm.

Enjoy!

Ursula

xox

Vegan Coffee Tray Bake

Happy Father’s Day!!

This is a quick and super delicious coffee tray bake recipe, sweetened with coconut sugar and has just the right amount of coffee flavor, not overpowering at all.

Vegan Coffee Tray Bake

  • 1 1/2 cup spelt flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coconut sugar
  • 1/3 cup olive oil
  • 1/3 cup plus 2 tbsp warm espresso or strong coffee
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp white vinegar

-Preheat oven to 350 F. Line a 9 x 13″ baking form with parchment paper.

-In a medium bowl mix together the flour, baking soda, salt and cinnamon. In a separate bowl whisk together the coconut sugar, olive oil, vanilla extract, vinegar and espresso.

-Stir the wet ingredients into the dry ingredients, mix just until well combined.

-Fill into prepared baking form. Bake in preheated oven for 40 minutes or until tester inserted into centre of cake comes out clean. Remove from oven and let cool completely.

-You can top the cake with a coffee glaze if desired. I mixed together icing sugar, vanilla extract and coffee.

Enjoy!

Ursula

xo

Piña Colada Birthday Cake

Happy weekend everyone!! I am happy to share my Birthday Cake with you all! The traditional flavors that go in the famous tropical drink are nicely incorporated in this recipe. This was the first time I made dried pineapple flowers. Besides looking gorgeous they are also quite yummy!

Piña Colada Birthday Cake

Ingredients:

  • 6 large eggs, seperated, egg yolk at room temperature and egg whites cold,
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 cup honey
  • 1 cup shredded unsweetened coconut
  • 1 cup spelt flour
  • 1 tsp almond extract

For the Filling:

  • 500 ml whipping cream, 35%, chilled
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup coconut flavored Rum like Bacardi or Malibu
  • 1 cup finely cut pineapple pieces

-Line 3 9-inch baking forms with parchment paper. Preheat oven to 350 F.

-Seperate egg whites from yolks. Add a pinch of salt and baking powder and start whisking until stiff peaks form. Add honey and whisk just until well combined.

-Whisk egg yolks with the almond extract until foamy. Mix in the flour and shredded coconut. Carefully fold in the whipped whites, just until well combined.

-Pour batter into prepared baking forms. Bake in preheated oven for about 30 minutes or until golden brown. Let cool completely.

For the Filling:

– In a large bowl whisk the whipping cream until almost stiff, add the vanilla extract and honey then keep whisking until stiff peaks form. Fold in the shredded coconut.

How to assemble the cake:

– Place one cake layer onto a serving plate, brush top evenly with Rum. Spread evenly with about 1/3 cup of whipping cream. Then sprinkle 1/2 cup of pineapple pieces evenly on top. Place second cake layer on top and repeat with Rum, whipping cream and pineapple pieces. Add the third cake layer and brush with some Rum then cover the whole cake with the remaining whipping cream. Refrigerate until ready to se serve. Decorate with pineapple flowers.

How to make the dried pineapple flowers:

– Preheat oven to 200 F. Cut off the outside shell, and do not remove the core. With a sharp knife or mandolin cut about half of the pineapple into thin slices. Use paper towel to dry the slices and removing as much moisture as possible. I used a baking sheet lined with parchment paper. Place pineapple slices on the prepared sheet and place in the oven for 2 – 3 hours or until fully dried and edges are crisp. While still warm place each pineapple slice into the inside of a muffin tin to create the shape of a flower. Allow the pineapple flowers to completely dry. Decorate the cake with as many flowers as desired.

I hope you give it a try!

Ursula

xox

Walnut Pie Bars

We’ve had a few very warm days here, it was too hot inside to turn the stove on! I was happy it cooled down a bit so I was able to bake these Walnut Pie Bars! These bars were so yummy, similar to pecan pie but maybe even a bit better! Sweetened with coconut sugar and maple syrup to make it a tiny bit healthier. If you like pecan pie you will definitely love these Walnut Pie Bars!!!

Walnut Pie Bars

For the bottom layer:

  • 1 3/4 cups spelt flour
  • 1/2 cup honey
  • 3/4 cup cold butter

For the walnut layer:

  • 2/3 cup coconut sugar
  • 1/2 cup spelt flour
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 maple syrup
  • 2 cups roughly chopped walnuts

-Line a 9×13 baking pan with parchment paper. Preheat oven to 350 F.

-Mix the flour with the honey and the butter until it resembles fine crumbs. You can also use a food processor if you prefer.

-Press the crumb mixture evenly into the prepared baking pan. Bake in preheated oven for about 20 minutes or until the edges are starting to brown. Remove from oven and pour on walnut topping while still hot.

For the walnut topping:

-Mix together the flour and sugar well. Whisk in the Maple syrup, eggs, vanilla extract and salt. Let stand while bottom layer prebakes, stirring it occasionally.

-Mix in the walnuts and pour over the still hot prebaked bottom layer. Return the pan to the oven and bake for about 45 minutes, until filling is set.

-Let cool to room temperature, then place in the refrigerator for several hours before cutting into bars or squares.

Enjoy!

Ursula

xox

Date Crumble Squares

These date squares are absolutely scrumptious! I love the simple but so delicious date filling, the crumbles are made with lots of healthy oats and is sweetened with maple syrup. While these squares were baking, it filled the kitchen with comforting smells of vanilla and cinnamon!

Date Crumble Squares

For the filling:

  • 30 Medjool dates, pitted and cut into small pieces
  • 1 tsp cinnamon
  • 1/4 cup orange juice

For the Crumbles:

  • 3 cups oats
  • 1/4 spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/3 olive oil or coconut oil
  • 1 egg

-Line a 9 x 9-inch baking form with parchment paper. Preheat oven to 350 F.

-For the filling, combine dates, orange juice and cinnamon in a small saucepan. Bring to a simmer on low heat, stir and simmer for about 5 minutes, then remove from heat to cool down a bit while preparing crumbles.

-For the crumbles whisk together the egg, oil and maple syrup. Add the oats, flour, baking powder, salt, cinnamon and vanilla extract and stir until well combined.

-Press half of the crumbles into the bottom of the prepared baking form. Spread date filling evenly over base and top with remaining crumbles.

-Bake in preheated oven for 30 minutes. The top crumbles will be golden brown.

-Let cool before cutting into squares.

Happy Weekend!

Ursula

xo

Maple Dark Chocolate Marble Cake

I hope you all had a great first week of spring! The warmer weather had us go outside a bit more than during the colder month and we finally have the first spring flowers blooming!

I really like recipes that are easy and quick to whip up with ingredients you most likely have on hand already. This marble bundt cake is pretty and absolutely delicious, sweetened with maple syrup and using dark chocolate. A slice of this Marble Cake definitely works for every season!

Maple Dark Chocolate Marble Cake

Ingredients:

  • 250 g butter, soft
  • 200 ml maple syrup, at room temperature
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 5 eggs, at room temperature
  • 300 g white spelt flour
  • 2 tsp baking powder
  • 150 g dark chocolate, melted with 2 tbsp of milk

-Butter and flour a 2 liter bundt form. Preheat oven to 350 F.

-Whisk together the butter and maple syrup. Add the eggs one at a time. Add the vanilla extract and salt.

-Combine the flour and baking powder, sift into the wet ingredients, stir until well combined. Pour half of the batter into the bundt form.

-Add the melted chocolate into the remaining batter and mix until combined. Pour into bundt form and with a knife or spoon swirl it all around to create that marble effect.

-Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean. Let cool completely before removing from baking form.

Enjoy!

Ursula

Cinnamon Loaf Cake

Easy Cinnamon Loaf Cake is the perfect treat to go with your afternoon cup of coffee or tea! It’s a moist, soft and wonderful tasting loaf cake!

Cinnamon Loaf Cake

Ingredients:

  • 1/2 butter, soft
  • 2 eggs, at room temperature
  • 3/4 cup creamed honey
  • pinch of salt
  • 2 tsp vanilla extract
  • 1 cup unsweetened cashew or coconut milk, at room temperature
  • 2 cups white spelt flour
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • 1/3 cup coconut sugar

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

-Whisk together the butter, eggs, honey, salt and vanilla. Whisk in the milk. Combine the flour and baking powder, stir into the wet ingredients until well combined.

-Combine the coconut sugar and cinnamon.

-Pour half of the batter into the loaf pan, sprinkle the coconut sugar-cinnamon mix on top. Add the remaining batter. With a knife, cut through the batter to swirl a few times.

-Bake in preheated oven for 45 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Maple Nut Tart

We love using maple syrup as sweetener in baked goods. The combination of mixed nuts and maple syrup is especially delicious! If you like pecan pie, you will love this Maple Nut Tart!

Maple Nut Tart

Flaky Pastry

  • 2 cups white spelt flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup olive oil
  • 1/2 cup ice-cold water

Maple Nut Filling

  • 3 eggs
  • 1 cup maple syrup
  • 3/4 cup coconut sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup mixed coarsely chopped nuts

For the Pastry:

– In a medium bowl, combine flour, honey, salt and baking powder. Add the butter and mix with your hands until crumbly. Add water, a little at a time, mix only until well combined. Press dough into a flat disk, wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

For the Maple Nut Filling:

– In a bowl whisk together the eggs, maple syrup, coconut sugar, melted butter and vanilla until well blended. Add the mixed nuts.

– Line the bottom of a 11-inch tart pan with parchment paper, butter the sides. On a lightly floured surface, roll dough out to fit into your tart pan.

– Pour the maple nut filling into pastry.

– Bake in preheated 375 F oven for about 40 minutes or until golden brown and filling is set.

– Let cool before removing from tart pan.

Enjoy!

Ursula