Spiced Turmeric Latte

Hello everyone! I am sure you all heard of Matcha or Turmeric Lattes before. I’ve been making these, especially the Turmeric Latte more frequently this winter, mostly because I really enjoy them but also because of all the health benefits they provide. Preventing getting sick is a big part and I think I was pretty lucky so far! Except an earache and the occasional sniffles I was fine. My kids and husband have been having colds for the last few weeks and it finely got me as well!

Turmeric, Cinnamon and Ginger have antioxidant and anti-inflammatory properties. Anti-microbial, immunity-boosting, cancer preventing. These are just some of the benefits of these beautiful spices.

Pepper contains piperine and is believed to enhance the absorption of Turmeric. And because Turmeric is fat-soluble I added some coconut oil to the latte.

Unfortunately I wasn’t able to capture the beautiful yellow color!

 

Spiced Turmeric Latte

Serves 2

Ingredients:

• 2 cups coconut, almond, cashew or any other milk
• 1 tsp coconut oil
• 2 tbsp honey
• 1 1/2 tsp ground turmeric
• 1/2 tsp cinnamon
• pinch ground or finely grated fresh ginger
• pinch black pepper

-Add milk, coconut oil and honey to a small pot and bring to a quick boil.

-Reduce heat to low and while whisking add all the spices. Whisk until frothy.

-Serve immediately.

Tip: I used honey to soothe my sore throat, it is optional of course. If making it vegan use maple syrup or coconut sugar instead. Sweeten to your taste.

 

 

I hope you enjoy it as much as I do!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

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Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

 

Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

• 3 cups oats
• 1 cup spelt flour
• 1 tsp baking soda
• 1/2 cup sunflowerseeds
• 1/4 cup pumpkinseeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup walnuts, chopped
• 1/2 cup almonds, slivered
• 1/3 cup raisins
• 1/4 cup cranberries, dried
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/3 cup coconut oil, melted
• 1/2 cup + 1 tbsp maple syrup
• 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
• 3 tbsp finely ground flaxseeds/flaxmeal
• 6 1/2 tbsp warm water

-Line two baking sheets with parchment paper. Preheat oven to 350F/180C

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

Apple Crumble

Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

• 3 cups oat flour
• 3/4 cup spelt flour
• 3/4 cup coconut oil, melted
• 1/2 cup maple syrup
• dash of sea salt
• 1 tsp cinnamon

Apple Filling:

• 5 small apples, peeled and cut into small thin pieces
• 1/4  cup honey
• 1 tsp cinnamon
• 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

• 2 large plums cut into small pieces
• 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

 

Have a great weekend!

Enjoy!

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

 

 

 

 

 

 

Maple-Pecan-Coffeecake

 

This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

 

 

Maple-Pecan-Coffeecake

• 1/2 cup unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups whole wheat flour
• 1 egg
• 1 cup buttermilk or sour milk
• 1/4 cup melted unsalted butter
• 1/4 cup Maple Syrup

Topping

• 1/4 cup whole wheat flour
• 1/4 cup coconut sugar or brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 tsp cinnamon
• 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

 

Enjoy!

 

Follow me on Instagram!  @littleswisslittlecanadian

 

 

 

Refreshing Orange-Yogurt-Mousse

 

 

 

 

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–

 

 

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.

 

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.

 

 

 

 

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;)

 

 

 

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.

 

 

 

 

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.

 

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:)

 

 

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

 

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

 

 

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.

 

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:)

 

Love the smell of these spices!

 

 

Enjoy!