Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

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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

 

 

 

Oat Seed and Nut Country Style Bread

I’ve been baking bread for a long time now. It kind of started to be a regular thing after I came to Canada (19 years ago) because I just couldn’t find a typical European style bread, you know the kind with an actual crust;) It is more common to get a soft white bread here, which is just not what I prefer on a regular basis.

Anyways, this is the style of bread I make once a week, changing the ingredients up a bit, this week I added oats, sunflower seeds, flax seeds, and walnuts which turned into a rustic country style bread. My family liked it! Next plan for me is to try my hands on making sourdough bread. I’ve been thinking of this for quiet some time, it just seems a little intimidating to prepare and look after the sour dough starter. Wish me luck!!

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I love the smell of fresh baked bread!

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Oat Seed and Nut Country Style Bread

Ingredients:

  • 200 g white spelt flour
  • 150 g whole wheat flour
  • 100 g unbleached all-purpose flour
  • 1/4 cup oats
  • 1/2 cup sunflowerseeds
  • 2 tbsp flax seeds
  • 1/4 cup chopped walnuts
  • 1 1/2 tsp sea salt
  • 1 tbsp quick yeast
  • 1/4 cup canola oil
  • 1 tbsp honey, optional
  • 250 ml room temp. water

-Add all dry ingredients to a large bowl or use your standard mixer. Add oil and honey and start with 3/4 of the water, mix together, add more water if it is to dry. Once it comes together nicely, take it out onto your counter and start kneading the dough until it is a soft and shiny dough, or let your standard mixer do the work. Put the dough back into the bowl and cover with a damp towel or plastic wrap and let rise until doubled in size, about an hour or longer.

-Line a 9-inch bundt form with parchment paper.

-Take the dough out of the bowl and knead it again a few times. Lay the dough into your prepared baking dish and sprinkle with some extra oats and seeds if desired. Let rise until stove temperatures is set.

-Bake in preheated 375 F (I use convection setting) oven for about 40 minutes or golden brown and crusty and sound hollow if you tap the sides or take it out of form and tap bottom.

-Let cool completely.

Tip: the oil gives it a nice texture and helps preventing drying out to fast. I guess you could leave it out. If you do not like the all-purpose flour, just use more spelt flour instead.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

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.

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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.

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Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian