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!

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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).

 

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I wish you all a happy week!

Ursula

Follow me on Instagram: littleswisslittlecanadian

 

 

 

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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!  IMG_20180409_115534_275

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.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple Rose Tart

Happy Family Day!

So nice to have an extra day off! Family day is a statutory holiday in Ontario and other provinces in Canada. It has been a sunny weekend, unfortunately it is raining and foggy today. Perfect for relaxing at home, I’ve had an earache for most of last week, but I think it is starting to get better now.

I finely took the time to make an apple rose cake, it is so pretty and it was really delicious with the walnut and maple crust. It would also be delicious with hazelnut or almonds.

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Apple Rose Tart

Walnut Crust:

  • 1 1/2 cups ground walnuts
  • 1 1/2 cups spelt flour
  • 1/2 cup + 3 tbsp butter, soft
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • pinch of salt

Filling:

  • 1 egg
  • 2 tbsp honey
  • 2 tbsp milk
  • 1 tsp vanilla sugar

Apple roses:

  • 4 medium red and/or yellow apples, thinly sliced

 

-Line a 9-inch tart/pie form with parchment paper, grease the sides.

-Whisk together the butter, egg and maple syrup, add vanilla and a pinch of salt. Fold in the nuts and spelt flour until well combined. Refrigerate for at least 1/2 hour.

-Place the thinly sliced apples in a medium saucepan, cover with water and lemon juice and let simmer for a few minutes until pliable.

-Roll dough out directly on tart form, if you have a removable bottom. Cover sides evenly by hand.

-For the filling: whisk together all ingredients and pour into tart form.

-For the roses: on a large plate or cutting board take a few, five for example, apple slices and lay them slightly overlapping in a straight line, then from the opposite side start rolling up tightly. Place into tart form. The more apple slices you take, the bigger the roses get. Have fun making different sizes, as you like.

-Preheat oven to 350F/180C. Bake for about 30 minutes.

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Enjoy! Have a great week!

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

 

 

 

 

 

 

Plum Rose Tarts with an Almond Shortbread Crust

Happy weekend everyone!

Fall has finally arrived! It’s been crazy hot lately, which made it kind of harder to think of fall baking:) I’ve found some beautiful local plums and like every year turned them into some kind of dessert(s). Our annual favorite happens to be a Zwetschgen-Streusel Cake (Plum-Crumble-Cake). I took the recipe from my Peach-Crumble-Cake/ Pfirsich-Streuselkuchen just used plums instead of peaches, so delicious!

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Instead of using apples to make roses I thought I give it a try with plums. It was a little tricky because the plums were very soft, you definitely need some patience;), in the end I was happy, it worked out beautifully!

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Baked in a yummy almond shortbread crust

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Plum Tarts with an Almond Shortbread Crust

Yields: 4 small tarts

Almond Shortbread Crust

  • 1/2 cup butter, melted
  • 1 cup all-purpose unbleached flour
  • 1/2 cup almonds, finely ground
  • 1 tsp almond extract
  • 1/4 cup honey
  • pinch of salt
  • 1 lg egg yolk

-In a small bowl, with a whisk, mix together butter, honey almond extract and egg yolk. Add flour, almonds and salt. Mix until well combined. Wrap dough with plastic wrap and refrigerate for at least 1/2 hour.

-Start with cutting about 5 plums into very thin slices, once you assemble the roses you see if you might need more.

-Preheat oven to 375F. Grease 4 small tart forms.

-Take dough out of refrigerator and let it sit for a few minutes, otherwise it is very hard to roll out. Then roll out and cut to fit into each form, prick crust with a fork and place again in refrigerator for a few minutes.

-Assemble roses by starting on the outside working toward the center.

-I used a simple milk, egg, honey and cinnamon filling from my Peach Tart , I only used a little bit in each tart.

-Bake in preheated 375F oven for 10 minutes then reduce heat to 350F, for another 10-15 minutes, bake until golden brown and liquid is set. Cover with tin foil if crust is golden brown but liquid is not set. Let cool before taking out of forms.

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In memory of my late father-in-law who passed away one year ago.

 

Ursula

 

 

 

 

 

 

 

 

Semi-frozen Strawberry Tarts

I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…

We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!

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Semi-frozen Strawberry Tarts

 

-Makes 10 tarts

 

Coconut-Custard:

-get recipe here: Coconut Custard mini tarts with mixed berries

-Prepare ahead of time. It needs a few hours to cool and set in the fridge.

 

No bake nut base:

  • 3/4 cup pistachios
  • 1 cup blanched almonds
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.

 

Decoration:

  • Strawberries

 

-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL

 

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How do you beat the heat?

 

 

Enjoy!

Ursula

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

Bee Sting Cake/Bienenstich

Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)

I thought you might like to see some photos I took:

 

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Lake Thun

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Eiger, Moench, Jungfraujoch

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Beatenbucht, Lake Thun

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Schloss/Castle Schoenau

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Spitzbub Cookie

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Nussgipfel

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Bienenstich/Bee Sting Cake

Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.

 

Bienenstich

Yeast Dough

  • 250 g all-purpose unbleached flour
  • 1/2 tsp salt
  • 2 tbsp sugar or honey
  • 50 g soft butter
  • 1 tbsp quick instant yeast
  • 200 ml milk, warm
  • 1 egg

For the topping:

  • 50 g butter
  • 2-3 tbsp honey
  • 1 tbsp milk
  • 100 g almond shavings

Vanilla Pastry Cream:

  • 3 tbsp corn starch
  • 400 ml milk
  • 3 tbsp sugar or honey
  • 2 eggs
  • 1 vanilla pod

For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.

For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.

For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.

-Preheat oven to 350F/180C. You can use a round cake pan or a square pan.  Line with parchment paper.

-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.

-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.

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Enjoy!

Ursula

 

 

Follow me on Instagram: #littleswisslittlecanadian