Refreshing Orange-Yogurt-Mousse

 

 

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I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!

I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.

This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!

 

Orange-Yogurt-Mousse

  • 1tbsp unflavoured gelatine
  • 2tsp grated organic orange rind
  • 1/2cup fresh orange juice
  • 2/3cup sugar, honey or coconut sugar
  • 2tbsp butter
  • 2cups plain greek yogurt
  • 2 oranges

 

-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.

-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.

-Add sugar, orange rind and butter.

-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.

-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.

 

-Optional: at serving time, top with some whipped cream.

–You can make this recipe using lemons or limes–

–You can substitute dairy yogurt for non dairy yogurt and butter–

 

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Enjoy!

 

 

Making healthy back to school snacks-Crackers. Garlic-Spinach and Garlic-Basil.

Happy Sunday everyone! We are having a wintery day again, with snow squalls and freezing temperatures.

Days like this are perfect to do some baking:) Christmas Break is coming to an end and it is time to prepare some healthy treats for my kids school lunches. These crackers are easy to make and are very tasty. We will have some with tonight’s chicken soup;) If you are wondering about my kids (teenagers) and spinach-they do not like it at all…ha. Somehow turned into a cracker they do not mind the green veggie. And for the garlic, they are used to me putting it into almost everything:)

You can use onions instead if you do not like garlic.

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Spinach-Garlic Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbps mixed dried italian herbs
  • 1 cup warm water
  • 6 tbsp olive oil
  • 1 cup frozen chopped spinach, thawed
  • 1 egg white
  • Himalayan salt

 

-Combine flours, salt, pepper, garlic. Add spinach. Add olive oil and water, mix well and knead dough to form a ball. Add more water if to dry.

-Roll out dough thinly into a rectangle, directly on parchment paper. You might have to use a second sheet if you have to much dough. Transfer with parchment paper onto baking sheet. Brush top with egg white and sprinkle with some Himalayan salt. Cut into rectangles or squares.

-Bake in preheated 375F oven for 10-15minutes.

 

Garlic-Basil Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbsp basil, dried
  • 6 tbsp olive oil
  • 1 cup warm water
  • 1 egg white
  • Himalayan salt
  • sesame seeds (poppy seeds, nuts, cheese…)

-Prepare and bake like Spinach-Garlic Crackers.

 

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Enjoy!

 

Marinated Oranges with Meringue topping

After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)

Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.

Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)

 

 

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Marinated Oranges with Meringue topping

  • 3 Oranges; blood oranges, Grapefruit…
  • 2 Mandarins
  • 100ml Orangejuice
  • 2tbsp Cointreau, Rum, Schnapps…
  • 4 eggwhites
  • 1pinch of salt
  • 3tbsp honey, or sugar
  • 1tsp orange zest

 

-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.

-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.

-Dust with some icing sugar and serve warm.

 

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Enjoy!

 

Christmas Baking

Here are some of the Christmas Cookies I have been making this year. Most of them are old European (Swiss/German) recipes that my Grandmothers and my Mother used to make.

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Nusshaufchen, Zimtsterne, Maple Cookies, Spitzbuben and Domino Stones (you can find the recipe here Sweet Domino Stones). I also made a fruit cake-with raisins soaked in Kirsch Schnapps overnight-amazing:)

 

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I also made some Truffles (made with dark Chocolate and Coconut milk, no added sugar)-these were delicious!!

 

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My favorite: Spitzbuben with homemade red currant jelly-so delicate:) My mother gave my those cute cookie cutters years ago when my kids were still little.

 

Most of the cookies are already gone! I had to actually hide some of the Spitzbuben because I was not able to eat (chew) cookies after my surgery. So they are waiting for me in a special hiding place;)

I decided to make some more cookies. I found two great recipes that are slightly healthier-without white refined sugar-great!

If you like Walnuts, Almonds, Hazelnuts, Dates and Honey-you will LOVE these cookies!!

Found the recipe in a German magazine.

 

Date-Nut Cookies

For the dough:

  • 200g whole wheat flour
  • 100g white flour
  • 50g hazelnuts, ground
  • 1 egg
  • 100g honey
  • 160g butter, cold

For the filling:

  • 200g dates, finely chopped
  • 50g almonds, finely chopped
  • 50g honey
  • 1tsp cinnamon
  • dash cloves
  • dash cardamom

-Combine flour and nuts, add egg, honey and butter. Mix together (like a pie dough) until it holds nicely together. Wrap in plastic foil and refrigerate for 1 hour.

-Mix together dates, spices and honey.

-Roll half of the dough out to fit into a square or rectangle baking dish (30cm length). Spread filling evenly onto dough. Roll out remaining dough and cover filling. Gently press down a bit.

-Bake in preheated 350F/180C oven for 20 minutes.

-Let cool. Cut into triangles. Decorate with almonds, icing or chocolate.

-Yields: about 20

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Following recipe adapted from a Martha Stewart magazine. I used coconut sugar.

 

Honey-Walnut-Coins

  • 2 1/2c white flour
  • 3/4tsp sea salt
  • 3/4cup finely chopped (toasted) walnuts, plus 48 walnut halves for decorating
  • 1cup unsalted butter, softened
  • 1/4cup coconut sugar
  •  1/3cup honey, (orange blossom or regular)
  • 1/4cup honey for brushing

-Combine flour, salt and walnuts. Beat butter until fluffy, add sugar, beat until pale and fluffy. Beat in honey. Add flour mixture and beat just until combined. Halve dough.

-On parchment paper, shape each portion into a round log about 1 1/2 inches in diameter and 6 1/2 inches long. Wrap tightly in plastic foil and chill 1 1/2 hours.

-Preheat oven to 325F. Let dough stand at room temperature 10 minutes. With a sharp knife, cut dough into 1/4-inch-thick slices, rotating log as you go to keep it from flattening. Place round on parchment paper-lined baking sheets. Spacing 1 inch apart. Press a walnut half into each round.

-Bake, rotating sheets halfway through, until edges are pale golden, about 18 minutes. Transfer sheets to wire racks; brush cookies with honey. Let cool completely.

-Can be stored in a airtight container for up to 2 weeks.

 

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Merry Christmas!

Gingerbread Latte

A Latte sounds a little fancier then a Coffee Creamer, but that is what I am using this recipe for. I do not buy flavored Creamers at the store, simply because they are full of sugar and artificial flavorings-does not taste so yummy after all if you think of it.

Since my family I have been a little sensitive to milk products I switched to nut milks. There are some good products out there, but you really have to read the ingredients. I have been making my own nut milks before as well, but I found a good brand and I find it is cheaper and easier like that.

For my coffee I like something a little creamier so I have been looking for the perfect coconut milk. That was pretty annoying…I was looking for canned versions but most brands contain stuff that I just do not want in my milk. After searching in different stores I found one brand that contain only two ingredients: 60% coconut extract and water and they also have a Tetra Pak with 85% coconut extract and water. I really like that:)

The Latte/Creamer is infused with spices and molasses to taste and smell like Gingerbread. If you’re using it as a creamer the recipe is perfect with just the coconut milk, but if you would like to use it as a Latte, usually a Latte contains coffee, but here it serves as a fancy word for a milk drink;) I would suggest mixing it with almond milk, to lighten it up a bit.

 

Gingerbread Latte/Creamer

  • 2cups            coconut milk (full fat)
  • 4tbsp            molasses
  • 1                     cinnamon stick
  • 5                    cloves
  • 3                    star anise
  • piece            ginger, peeled

 

-In a medium saucepan combine milk and molasses, bring to a boil, mix well. Reduce heat, add spices and simmer for 10 minutes. Remove from heat and let steep for at least 30 minutes. Remove spices.

-Store in fridge for 1 week.

-Use cold or warm as a coffee creamer or warm it up and mix with some almond milk or milk of your choice for a latte. Also great for kids:)

 

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Love the smell of these spices!

 

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Enjoy!

 

 

Coconut Custard mini tarts with mixed berries

Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!

My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!

The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!

 

Tart shells

  • 1 1/2cup      whole wheat flour
  • 1/4cup         coconut oil, melted
  • 4tbsp           maple syrup
  • 1tsp              cinnamon
  • pinch           sea salt
  •                       water if mixture is to dry

-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.

 

Coconut custard

  • 1 1/2 tins    coconut milk
  • 1/2cup        honey
  • 4tbsp          cornstarch
  • 1                   vanilla bean or 1 tsp vanilla extract

-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.

-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.

 

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Enjoy!

 

 

Creamy Almond-Coconut-Banana Drink with mixed Berries

Sometimes we just feel like eating or drinking something sweet. My Family definitely has a sweet tooth, I am guilty of that as well. That is why I often make some healthier versions of sweet treats to enjoy. And then I think it is okay to enjoy a piece of cake or something, once in a while. You can call it a Smoothie or a Drink. It is great for breakfast or like we did, for dessert! Dairy free with Almondmilk and Coconutmilk. Flax oil is a great source of Omega-3, 6 and 9 fatty acids. Sunflowerseedbutter is rich in Iron, which I need to include in my diet as much as possible. Cinnamon and Turmeric are both anti-inflammatory and have many other healing properties.

  • 500ml   Almondmilk
  • 200ml   Coconutmilk
  • 2tbsp     Sunflowerseedbutter
  • 1tbsp     Flax oil
  • 1             Banana
  • 2tbsp     Maple Syrup
  • 1/2tsp    Cinnamon
  • 1/2tsp    Turmeric

-In a Blender mix everything until smooth.

  • 1cup      mixed frozen Berries (Blueberries, Raspberries, Strawberries, Blackberries)
  • 2tbsp    Maple Syrup
  • 2tbsp    Water

-In a small Saucepan bring Berries, Water and Maple Syrup to a Boil. Remove from heat and squash them with a fork. Let it cool.

-Divide Berries in 4 Glasses and fill up with Almond/Coconut mix.

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Enjoy!