Maple Oatmeal Cookies

These cookies have a delicious maple flavor and most likely you have all the ingredients already in your fridge and pantry.

Maple Oatmeal Cookies

• 1 cup butter, melted
• 1 cup maple syrup
• 1 large egg
• 1 cup spelt flour
• 2 1/2 cups oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp cinnamon

-Line 2 baking sheets with parchment paper, preheat oven to 350F.

-Whisk together the butter, maple syrup and egg, add vanilla extract, cinnamon and salt. Stir in flour, oats, baking powder and baking soda, until well mixed.

-Drop by tablespoon on prepared baking sheets, flatten slightly.

-Bake in preheated oven for 10 minutes or until golden brown. Do not overbake.

Yields: 14 large cookies.

I hope you all stay safe and healthy!

xo

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

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Walnut Cranberry and Coffee Granola Bars (Vegan)

These cereal bars are one of the most delicious snacks I’ve ever made, I have to keep them out of sight to not eat all of it ;))

It is high school exam week and has already been pushed one day forward because of the weather. We are under a snow fall warning and it is very cold. Great excuse to make a hot beverage, hide under a cozy blanket and watch the snow falling from inside your warm home.

I’ve used a coffee substitute I have from Switzerland but any Instant coffee, maybe decaffeinated (for older kids) would work well in this recipe or can be left out completely.

Walnut Cranberry and Coffee Granola Bars

(Vegan)

Ingredients:

• 2 tbsp ground flax seeds
• 2 tbsp chia seeds
• 8 tbsp warm water
• 1 cup maple syrup
• 1/2 cup coconut oil, melted
• 1/3 cup instant coffee granules
• pinch of sea salt
• 1 tbsp vanilla extract
• 1 cup finely ground walnuts
• 3 cups oats

-Grease a 9×13 inch (around 22×32 cm) baking dish. Or line with parchment paper. Preheat oven to 350F/180C.

-In a small bowl stir together the water, flax and chia seeds, let sit for 15 minutes.

-In a large bowl mix together the coconut oil, maple syrup, instant coffee, vanilla and salt. Stir in the flax and chia mix. Add walnuts and oats, stir until well combined.

-Grease a 9×13 (around 22×32 cm) baking dish. Or line with parchment paper.

-Spread granola mix evenly into prepared form. Bake for 30 minutes or until golden brown.

-Let cool before cutting into bars or bites.

-Can be stored in a airtight container for 1 week.

 

Enjoy!

Stay cozy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

Cacao Cashew Bliss Balls

Here is another favorite snack or treat we love to have around. Delicious and nutritious, make a double batch and store in the freezer!

 

Cacao Cashew Bliss Balls

• 1 cup raw cashews
• 2 cups soft dates
• 2 1/2 tbsp almond butter
• 2 tbsp coconut oil
• 4 tbsp raw cacao powder
• 1 tsp vanilla extract

-Place the cashew in a food processor and pulse until finely crushed.

-Add the dates and coconut oil, pulse until fully mixed. Add the almond butter, cacao powder and vanilla extract, pulse until combined. Should be sticking well together.

-Using a tablespoon at the time, roll into balls.

-Place in the freezer to set for about an hour. Store in a airtight container in the fridge or freezer.

Tip: You can use any nuts and nut/seed butter you prefer. Double the recipe and make half without adding cacao powder (as seen on my pictures above).

 

 

 

I wish you all a happy week!

Ursula

Follow me on Instagram: littleswisslittlecanadian

 

 

 

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.

Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

 

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

 

Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Crunchy Granola Bars

I love to use the weekend to prepare some healthy snacks for the upcoming week. These crunchy granola bars are nutritious, healthy and most of all delicious. Great for kids lunch boxes! 

You can always use other seeds and nuts and instead of tahini you could use seed butter (like sunflower seeds) or any nut butter.

 

Crunchy Granola Bars

• 1 cup oats
• 1/4 cup ground almonds
• 1/4 cup shredded unsweetened coconut
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 1 tbsp chia seeds
• 1 tbsp hemp seeds
• 1/4 cup tahini
• 1/4 cup maple syrup
• 1/2 tbsp cinnamon
• 1/2 tsp cardamom
• 1 tsp vanilla extract
• pinch of Himalayan sea salt

-line a 9×9-inch square baking dish with parchment paper. Preheat oven to 325F.

-mix all dry ingredients together. Add tahini and maple syrup and mix until well combined.

-fill into prepared baking dish, press down evenly. Bake for about 20 minutes or until golden brown.

-let cool completely. Cut into bars.

 

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.

 

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