No bake Peanut Butter & Oatmeal Cookies

It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!

 

No bake Peanut Butter & Oatmeal Cookies 

Ingredients: 

• 1/2 cup butter
• 1 cup maple syrup
• 1/4 cup milk
• 1 cup peanut butter
• 3 3/4 cup oatmeal
• 1 tsp vanilla extract

-Line two baking sheets with parchment paper.

– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.

-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.

– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.

– Place sheets for several hours into refrigerator.

-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.

Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!

 

 

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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:)

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

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.

 

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.

-Roll dough up starting on the outside.

-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!

 

Happy baking!

I wish you all a wonderful weekend!

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!

 

 

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.

 

 

I hope you’ll give it a try!

Enjoy!

Ursula

 

Follow me on Instagram: @littleswisslittlecanadian