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

 

 

 

 

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Maple Shortbread Cookies

Happy Monday! After yesterdays Canada Day we have an other day off and it is also finally vacation for our kids. Last week has been busy with preparations for my daughters Prom, which was on Friday. She looked beautiful with a long navy blue dress, all dolled up with makeup and hair done. All the kids or I should say the young ladies and gents looked amazing! Hard to believe that she already finished high school, emotional moments for sure.

It has been, and still is, a few very hot days here in Ontario, which makes you wish for a pool, spend time at the beach or simply stay indoors.

These Maple Shortbread Cookies were our treat for Canada Day! But they are yummy all year round!

 

Maple Shortbread Cookies

Ingredients:

• 1 cup butter, soft, room temperature
• 1 cup maple syrup
• 1.5 tsp pure vanilla extract
• pinch of sea salt
• 3 cups spelt flour

-Combine the butter, maple syrup, salt and vanilla extract. Add the flour and mix until well combined. Refrigerate for 30 minutes.

-On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheets lined with parchment paper.

-Refrigerate for 5 minutes.

Bake in 300 F preheated oven for 20-30 minutes or until golden brown, do not overbake. Let cool before icing.

-Decorate as desired. I left some plain, some with a maple icing (icing sugar and maple syrup mixed together) and a few a I spread some maple syrup on top and some maple sugar.

-Feel free to use whole wheat or all-purpose flour instead of the spelt flour.

 

 

I wish everyone a happy July!

Enjoy!

Ursula

 

 

 

 

 

 

 

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

 

 

 

Blueberry Coconut and Granola Jars

This is a simple but so yummy treat! Using my coconut milk custard recipe, crunchy granola and blueberries! That’s it! A lovely dessert or a fancy breakfast!

Served in a glass or in a jar.

 

Blueberry Coconut and Granola Jars

Coconut custard:

You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

Tip: Instead of the canned coconut milk I used 500 ml coconut milk from a tetra pak that only contains coconut milk.

-Using your favorite homemade or store bought granola, fill into jar or glass, top with some coconut custard and finish with blueberries, as much of each layer as desired.

-Tip: use fresh or frozen blueberries.

 

My thoughts and prayers are with all the victims and everyone involved in the Toronto tragedy last Monday.

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