Lemon Bars

These lemon bars are the perfect dessert on a hot summer day! I love the refreshing lemon flavor!

These bars are refined sugar free and I used spelt flour.

We like it so much that I’ve made these a few times already this summer, including one time using limes.

Lemon Bars

Shortbread crust:

• 2 cups spelt flour
• Pinch of salt
• 3 tbsp honey
• 1 cup butter, melted
• 1 tbsp water

– Mix all the ingredients together and press into a 31-22 cm, (9×13 inch) baking pan. Pre-Bake crust in preheated, 350 F, oven for about 10 minutes, or until golden brown.

Lemon Filling:

• 6 eggs
• 3/4 cup creamed honey
• 3 tbsp spelt flour
• Juice of 3 lemons
• Zest of 1 lemon

– Whisk all the ingredients together. Pour lemon filling on the still warm prebaked crust. Bake for about 30 minutes or until the filling is set. Let cool completely, then refrigerate.

-Cut into squares, then dust with icing sugar if desired! Tastes wonderful when cold.

I hope you give it a try! This was actually first time I’ve ate and made lemon bars, and I’m loving it!

 

Ursula

 

 

 

 

 

 

 

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Lemon & Lime Bundt Cake

Happy New Year!

Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!

Lemon & Lime Bundt Cake

• 125 g butter, soft
• 125 g creamed honey
• 2 large eggs
• 200 g white spelt flour
• 1 tsp baking powder
• pinch of salt
• 2 limes, zest and juice
• 1 large lemon, zest and juice

-Butter and flour a 1 liter bundt form. Preheat oven to 350 F.

-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.

-Add the lemon and lime zest and juice. Stir in the flour and baking powder until well combined.

-Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool a bit before removing from bundt form.

-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.

Enjoy!

Ursula 

 

 

 

 

 

 

 

Lemon Blueberry Cookies

Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)

Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…

Sweetened with honey and I used white spelt flour.

 

Lemon Blueberry Cookies 

Yields: 34 large cookies

Ingredients:

• 2 cups unsalted butter, soft
• 4 eggs
• 2 organic lemons, zest and juice
• 2 x 3/4 cups honey
• 1 1/2 tsp vanilla extract
• 6 cups white spelt flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of sea salt
• 2 cups blueberries, frozen or fresh

-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.

-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.

-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.

-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.

-Bake for 10-15 minutes or until slightly golden brown.

Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.

 

 

Happy March Break!

Enjoy!

Ursula

 

 

 

Lemon Easter “Egg” Cookies

Happy weekend everyone!

After an other taste of spring weather craziness, we are hopefully done with snow until next winter! I am really looking forward to warmer temperatures and some more spring flowers blooming in our garden, for now only crocuses are blooming.

I found these fun “egg” cookies on the chefkoch.de website and just had to give it a try!!

These are so cute:) I really like the lemon curd filling that I found on texanerin.com, it is so refreshing! You could also fill these with apricot jelly.

My kids are maybe a little to old now for Easter egg hunt and such, but we are never to old for some little treats;)

 

Makes about 5 big and 10 small cookies, depending on the size of your cookie cutters.

 

Lemon Easter Egg Cookies 

• 150 g butter, soft
• 1 tsp organic lemon zest
• 1 tsp vanilla sugar
• 75 g icing sugar
• 1 tbsp milk
• 150 g unbleached all-purpose flour
• 75 g cornstarch

-Whisk together butter, sugar, vanilla sugar and lemon zest. Add flour, cornstarch, milk. Refrigerate for 30 minutes.

 

Lemon Curd (Paleo) 

• 3 eggs
• 1/4 cup honey
• zest of 2 lemons
• 1/4 cup refined coconut oil or unsalted butter
• 1/3 cup+1 tbsp freshly squeezed lemon juice

-Mix together eggs, honey and lemon zest in a medium saucepan. Heat over medium-low heat stirring constantly until it thickens, about 5-10 minutes.

-Strain and let cool completely. Store in airtight container (I used a mason jar) in the fridge for up to 1 week.

 

-Line a baking sheet with parchment paper.

-Roll out the dough 2-3 mm thick, they will rise a bit. Cut out a even amount of egg shape cookies. I had one left over which I baked just like that and then was gobbled up by my daughter for “testing” of course:) Half of the cookies need a small hole, you can do that by taking a small circle cookie cutter or the round part of a piping tip.

-Bake in a 200C/390F preheated oven for about 11 minutes or light brown. Let cool completely.

-Spread lemon curd on half of the cookies. Dust the cookies with the hole with icing sugar or a cookie icing (lemon juice and icing sugar mixed together). Place two cookies together. Store in fridge.

 

–I used 1/4 cup honey for the dough instead the icing sugar–

 

 

Enjoy!

 

Thank you so much for 200 followers!!! It was amazing to get to know so many amazing bloggers and looking forward to many more:)

 

You can find me on Instagram #littleswisslittlecanadian

 

Ursula

 

 

 

 

 

 

 

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!

 

 

Oat Bran Carrot and Lemon Bars

These bars were the snacks that I packed so far for my kids lunches this week. Or I was hoping it would be enough until Friday but then my hubby discovered them, and so they are all gone…I am glad they all liked it that much, it just means I have to whip up something else now. I like to make healthier snacks for my kids to bring to school, like Granola Bars or Muffins, because homemade you can really control what goes in it.I guess I just have to make a larger batch, my hubby is not the only one that likes a little healthy snack;)

• 1cup        almondmilk
• 1tbsp       vinegar
• 1tsp         baking soda
• 1 3/4cup whole wheat flour
• 3/4cup    oat bran
• 1/2tsp     sea salt
• 1/2cup    coconut oil (melted)
• 3/4cup    pure cane sugar
• 2              eggs
• 1cup       chopped walnuts
• 1cup       raisins
• 1/2cup   shredded carrot
•                 grated rind of 1 organic lemon

-Combine milk, vinegar and baking soda;set aside.

-Combine flour, oat bran and salt;set aside.

-In a large bowl cream coconut oil and sugar. Add eggs, one at a time, beating well.

-Add dry ingredients, a little at a time and alternating with the milk. Stir in walnuts, raisins, carrots and lemon rind.

-Fill in a greased square cake pan and bake in a preheated 185F oven 25 minutes or until tester comes out clean.

Can also be baked in muffin cups.

 

Enjoy!