Black Cherry Cinnamon Buns

Happy weekend everyone!

Have I ever mentioned that I love cinnamon buns?! Well, there is just something about it, I can’t help it. In Switzerland we make cinnamon buns with a hazelnut filling, which is amazingly good;) Checking online you can find cinnamon buns with all kinds of fillings and crazy toppings! It is certainly a treat to be indulged once in a while only-wright?

My husband and I have some trouble digesting wheat products. I personally had to cut back on eating bread (sniff) and pasta. We seem to have less problems mixing white or whole wheat flour with a greater amount of spelt flour, especially for breads and quiches.

Summer is such a great time for many reasons but also for all the berries that are growing. We have strawberries, raspberries, red currants, black currants, gooseberries, cherries, plums and apples in our garden. For now everything is growing great, except the black currants, plums and cherries, (well, there is one cherry growing! LOL) because of frost.

These cherry cinnamon buns were so good. It definitely makes it easier and quicker using frozen pitted cherries. Soft dough and sweet fruity cherry filling-yum!

 

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You can find the sweet yeast dough recipe here: Almond Croissants I just changed the flour ingredients to 100g spelt flour and 200g unbleached all-purpose flour.

 

Black Cherry Cinnamon Buns

Yields: about 8

Sweet yeast dough:

Almond Croissants

 

Black Cherry Filling:

  • 300 g frozen black cherries
  • 2 tbsp honey
  • 1 tbsp cornstarch

-In a small saucepan mix all ingredients together and cook over medium heat, stirring constantly until thickened.

-Remove from heat. Let cool completely.

 

-Preheat oven to 350F/180C. Grease a baking dish or line a baking sheet with parchment paper.

-On a floured surface roll out dough into a rectangle. Spread cherry filling evenly, leaving a 2 cm space from the outside. Roll up gently, this might get a bit messy, and cut into even rolls. Carefully place onto prepared dish or sheet. Cover and let rise again.

-Bake for about 30 minutes or golden brown.

-I glazed the still warm buns with a mix of honey and milk. You could use icing sugar mixed with milk. Use a traditional cinnamon bun icing if desired.

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Recipe by: a little Swiss, a little Canadian

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

Strawberry Shortcake Cups

This has been a bit of a crazy week. My teenage son injured himself on his hip during a track and field race at school. Brought to the emergency by ambulance was his first and hopefully last time…Lucky he does not need surgery for his torn tendon and small broken piece of bone. Takes about 6-8 weeks to heal. But I have to say, he is taking it very bravely and is making the best out of it! So proud:)

For Fathersday my daughter made some strawberry cream cheese cookies, (so good!), and I made these Strawberry Shortcake Cups. These are so simple to make and taste amazing!

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Ontario Strawberries

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I’ve made the cake dairy free and refined sugar free and used the thick part of the coconut milk instead of whipped cream. That was not planned but I ran out of real cream and I usually have coconut milk at home, so…it was really good:)

 

Strawberry Shortcake Cups

Yields: about 8

Cake:

  • 2/3 cup coconut sugar (or regular sugar)
  • 1/4 cup coconut oil (or butter), melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup cashew milk (or dairy)

 

-about 200 ml (for 4 cups) coconut cream or whipped cream

-Strawberries

 

-Preheat oven to 350F/180C.

-Cream together sugar, egg and coconut oil. Mix in vanilla and salt. Mix together flour and baking powder and add, alternating with the milk, to the egg mixture. Do not overmix.

-Fill in greased baking dish. Bake for about 30 minutes or until tester inserted in middle comes out clean. Let cool completely.

-To assemble: Layer cups with cake pieces, strawberry slices and whipped cream, to your liking.

–There will be cake left. I’ve made only 4 cups, but I think I would have been able to make another 4 cups.–

 

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Enjoy!

Ursula

 

 

 

You can find me on Instagram @littleswisslittlecanadian

 

 

 

 

 

Maple Coconut Tarts

Happy weekend everyone!! My kids had a week off from school for Spring (March) Break. Unfortunately the weather did not turn out to be so great…in other words, winter returned! For most of the week it was snowing and cold.

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Anyway I found another way of using Maple Syrup in a recipe…I promise I will stop soon, but it is still the season right!;) These Coconut Tarts were soooooo good! I will definitely make these again soon.

Use with your favorite pastry. Makes enough filling for 7 tarts. I will add the pastry I used.

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Maple Coconut Tarts

  • 1/2 cup coconut sugar
  • pinch sea salt
  • 2 tbsp butter, melted
  • 1/2 cup maple syrup
  • 1 egg, beaten
  • 1 cup coconut, shredded, unsweetened

 

-Preheat oven to 400F/200C. Grease 7 muffin tins and line with your favorite pastry.

-In a small bowl, mix all ingredients together well. Fill in prepared tart shells only 3/4 full. Bake at 400F/200C for 15 minutes.

 

 

Following recipe is adapted from my 1985 Betty Bossi book “Dessert Traeume”.

Pastry

  • 125 g unbleached all-purpose flour
  • 1 pinch sea salt
  • 3 tbsp honey or sugar
  • 50 g butter, cold, cut in small pieces
  • 50 g coconut, shredded, unsweetened
  • 1 egg

-Mix flour, salt and honey or sugar. Add butter pieces and using your hands rub everything together until it resembles fine crumbs. Mix in coconuts then add the egg and mix everything well. Refrigerate for at least 1 hour.

-On a floured surface roll out dough and cut out circles to fit 7 muffin moulds.

 

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Coconut Dream!!

 

Enjoy!

 

You can find me on Instagram: #littleswisslittlecanadian

 

 

 

 

 

 

 

 

No-Bake Fruit Pie with Coconut Milk Custard

Happy Weekend everyone!

This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.

 

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Prepare Custard in advance.

 

No-Bake-Fruit Pie

Crust:

  • 1cup Medjool dates
  • (if you use other dates, soak them in water first to soften a bit)
  • 3cups mixed raw nuts

-Grease a 9-inch pie dish.

-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.

 

Coconut Custard:

-Prepare Custard ahead.

 

-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.

-Refrigerate for a few hours or overnight, it will be easier to serve.

 

 

 

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Enjoy!

 

Follow me on Instagram:)  littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marinated Oranges with Meringue topping

After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)

Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.

Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)

 

 

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Marinated Oranges with Meringue topping

  • 3 Oranges; blood oranges, Grapefruit…
  • 2 Mandarins
  • 100ml Orangejuice
  • 2tbsp Cointreau, Rum, Schnapps…
  • 4 eggwhites
  • 1pinch of salt
  • 3tbsp honey, or sugar
  • 1tsp orange zest

 

-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.

-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.

-Dust with some icing sugar and serve warm.

 

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Enjoy!