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…

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Sweetened with honey and I used white spelt flour.

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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.

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Happy March Break!

Enjoy!

Ursula

 

 

 

Haselnusstorte / Hazelnut Cake

Hello everyone! It was my husbands birthday yesterday and this Hazelnut cake was his birthday cake wish. The recipe is adapted from my 1982 Betty Bossi book, my usual go to for European style cakes. It has a rich hazelnut flavor, a little bit of rum, no butter and only a tiny bit of flour. The only heavy part of the cake is the whipped cream, I really like it, but have to admit I do not tolerate cream that well, I ended up having a stomach ache. That is why I mostly eat dairy free, I don’t seem to have a problem with butter and eat only once in a while some cheese…I used to eat a lot of cheese before!

My husband loved it! It is really delicious!

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I’ve been busy looking after my son, he has been sick with a high fever since Sunday. Poor guy, he was only able to eat a tiny slice of the cake.

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Prepare the cake at least 1 day ahead before cutting and adding the filling. I made the cake refined sugar free, feel free to use regular sugar. The recipe is only for 2 layers. I ended up baking another half of the recipe, you could also just double the recipe. I drizzled the bottom 2 layers with a little bit more rum before spreading the whipped cream.

 

Haselnusstorte/Hazelnut Cake

Ingredients:

  • 220 g coconut sugar
  • 6 egg yolks
  • 1 tbsp rum
  • 6 egg whites
  • 1 pinch of salt
  • 1/4 tsp baking powder
  • 2 tbsp honey
  • 300 g ground hazelnuts
  • 1 tbsp all-purpose unbleached flour

-Line a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 180C.

-Whisk together egg yolks and sugar, add rum.

-Whip egg whites with the salt and baking powder until stiff peaks form. Add the honey and continue to whip for a little longer.

-Mix hazelnuts and flour, add to the egg yolk mix, alternating with egg whites, a little at the time, and gently fold under with a spatula. Pour into prepared form.

-Bake in preheated 180C for 20 minutes then reduce heat to 150C and bake for about 40 minutes, or toothpick inserted into middle comes out clean. Let cool completely. Let rest for 1-3 days before cutting and filling.

Filling:  

  • 200 ml 35% cream
  • 3 tbsp ground hazelnuts
  • 3 tbsp honey

-Whip cream until stiff peaks form, add the hazelnuts and honey, mix well. Fill and decorate cake as desired.

-Store in refrigerator.

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Wishing you all a lovely week!

Enjoy!

Ursula

 

Follow 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

 

 

 

 

 

 

Almond Cake

It’s been a bit of a crazy week, so glad it’s the weekend! High School mid-term exams are done, my kids had their last test on Wednesday and were able to enjoy two extra days off. My daughter and I also started looking for prom dresses. Can’t believe she will be done with High School this summer.

February greeted us with winter weather…the return of cold temperatures and snow.

 

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I’ve made this yummy Almond Cake a few days ago. Adapted from a Betty Bossi Almond Cake recipe. I sweetened it with coconut sugar and used Spelt flour. I am really happy with the outcome, it was so delicious and gone in a short time;)

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Almond Cake

Ingredients:

  • 175 g butter, soft
  • 200 g coconut sugar
  • 8 egg whites
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 120 g spelt flour
  • 175 g ground almonds

-Prepare a 24 cm Springform. Cover the base with parchment paper, grease and flour the sides.

-Preheat oven to 180C/375F.

-In a mixing bowl whisk together the butter and sugar. In a separate bowl whisk egg whites, salt and baking powder until stiff peaks form.

-Add the egg whites, flour and almonds, a little at the time, to the butter mixture and gently fold under until all ingredients are combined.

-Fill into prepared Springform pan and bake for 40 minutes, or until tester inserted comes out clean.

Tip: You could use hazelnuts instead of the almonds.

-As always feel free to use regular sugar and white flour. The coconut sugar gave it a light caramel flavor.

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Wishing everyone a wonderful Weekend!

Happy February!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

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Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

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Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

  • Using: 300 g white Spelt flour, instead of all-purpose flour
  • 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

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These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Almond Chocolate Cookies

Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display.  We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!

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Almond Chocolate Cookies

Ingredients:

  • 3 eggs
  • 250 g coconut sugar
  • 200 g semisweet chocolate chips
  • 300 g ground almonds
  • 2-3 tbsp corn starch

-Line 2 baking sheets with parchment paper.

-In a medium bowl whisk together eggs and coconut sugar.

-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.

-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.

-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.

-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.

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Hope you give it a try! Let me know if you do:)

Enjoy!

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

Almond Coconut Birthday Cake

Happy weekend everyone!! This was a very special week for us; we celebrated our daughters 18th Birthday! I have to admit this comes with some mixed feelings and maybe a few secret tears:) Yes my babies are growing up, making me think back to when they were little, time goes by so fast indeed, but now I have a grown up daughter, and I am very proud of the young lady she’s become!

We share a love for all things coconut, usually my kids let me know what kind of cake they would like to have on their birthday, but this year they were both asking for a surprise:) I’ve made her a almond coconut cake with raw Raffaello truffles, you could of course use the real Raffaello truffles. I’ve made the cake refined-sugar free; almond coconut sponge filled with coconut whipped cream, so simple but so delicious!

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If you love coconut you’ll love this cake!!

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Almond Coconut (Raffaello) Cake

Almond Coconut Sponge

  • 6 large eggs, room temperature
  • pinch of salt
  • 1 cup honey or sugar
  • 1/2 cup almonds, ground
  • 1/2 cup unsweetened shredded coconut
  • 1 cup all-purpose unbleached flour
  • 1 tsp almond extract
  • 500 ml whipping cream, 35%, chilled
  • 1 tsp vanilla sugar
  • 1/4 cup honey or icing sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup canned coconut milk
  • 8 or more Ferrero Raffaello truffles, optional
  • lightly toasted shredded coconut, optional

-Grease and line a bottom and sides of a 9-inch (23 cm) pan with parchment paper. Preheat oven to 340F/170C.

-Separate egg whites from yolks. Add a pinch of salt to the whites and start mixing until foamy. Gradually add honey or sugar and continue whipping until stiff peaks form.

-Mix egg yolks with almond extract and fold into the whipped whites.

-Mix together ground almonds, coconut and flour then gradually and carefully incorporate into the whites.

-Pour batter into prepared pan. Bake for 40-45 minutes, until golden brown. Let cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

For the whipped cream frosting:

-In a large bowl mix the whipping cream and the vanilla sugar. Whip until lightly/almost stiff then gradually add the honey or icing sugar, as sweet as you like it, continue whipping until stiff peaks form. Fold in the shredded coconut.

Assemble the cake:

-Divide the sponge cake into 3 layers. Place one layer on a serving plate. Spread 1/3 cup coconut milk over the cake. Spread evenly with a bit less then a third of the whipped cream. Top with second cake layer and repeat. Add the third layer of cake. Cover the top and sides of the cake with whipped cream, leaving it like that or get creative with piping rosettes and so on. Decorate with Raffaello truffles and toasted coconut. Refrigerate until ready to serve.

 

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Tip: You could get fancy and drizzle some coconut liquor (Malibu) over the sponge layers:)

 

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Happy 18th Birthday!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Spiced Sweet Potato Muffins

I’ve posted a picture of these muffins on Instagram back in October. The original recipe uses pumpkins, which I did use for the first batch and we just loved these muffins. The sweet potato came into use because I had no pumpkin on hand so I thought I just give it a try and it was surprisingly very yummy. I added some oat crumble and some maple caramel drizzle like I made for the Caramel Apple Sticky Buns, used only coconut sugar and maple syrup, otherwise followed Linda’s Spiced Pumpkin Loaf recipe from her blog sweetenufblog . Sweet potato as well as pumpkins are very healthy and I just love them. So feel free to use either, both are delicious!! Just made another batch this week to pack for my kids for school:)

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Here are some other yummy pumpkin recipes:

Pumpkin-Oat-Squares

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Pumpkin-Chocolate-Muffins

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Pumpkin Spice Babka

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Spiced Sweet Potato Muffins

Yields 12

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar, I used coconut sugar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 1/3 cups sweet potato puree or pumpkin puree
  • 1/2 cup chopped walnuts
  • Glaze: Combine 1/3 cup icing sugar with 2 tbsp maple syrup
  • Oat crumble: 1/2 cup oats, 1/2 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp coconut sugar
  • Optional: toffee bits, butterscotch chips, pecans

-In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside

-In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.

-Remove the bowl from the mixer and using a wooden spoon stir in half on the flour mixture until combined. Add in the pumkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.

-In a small bowl mix together the oats, cinnamon, maple syrup and coconut sugar.

-Fill into prepared muffin tins, smooth out the top with an offset spatula or knife, then sprinkle some of the oat mix on top.

-Bake in 325F preheated oven for about 30-40 minutes until top springs back lightly when touched. Or a tester inserted into centre comes out clean.

-Let cool completely then drizzle with the maple glaze.

-Tip: Double the oat crumble recipe if you like to have a thick crumble top.

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Thanks again for the recipe Linda!

I hope you’ll give it a try!

Enjoy!

Ursula

 

 

 

 

 

 

Caramel Apple Sticky Buns

I got the inspiration for these sticky buns from the October 2017 edition of the Canadian Living magazine. I’ve been waiting impatiently to try them. A pretty sticky bun situation, with an apple and pecan filling and sticky caramel made with apple juice and sugar.

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As always I’ve made these completely refined sugar free, but I will write down the original ingredients as well. These are best enjoyed freshly baked and still warm.

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Caramel Apple Sticky Buns

Yields: 12 buns

Dough:

  • 3 cups all-purpose flour, I used white whole wheat flour
  • 1/4 cup sugar, I used honey
  • 11/2 tsp quick-rising (instant) dry yeast
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2/3 cup milk
  • 1 egg, lightly beaten

Glaze and Filling:

  • 4 apples
  • 1 cup brown sugar, I used coconut sugar
  • 1/4 cup butter, cubed
  • 2 cups chopped pecans
  • 1 cup apple butter*
  • 1 tbsp cinnamon
  • 2 tsp ground ginger

To make the dough:

-In a large bowl mix together flour, sugar, yeast and salt. In a small saucepan, melt butter over medium heat, add milk and heat until warm, (not hot). Pour milk mixture into flour mixture, add egg. Stir until combined. Turn onto floured work surface and knead dough until soft and elastic. Place in greased bowl, turning to grease all over then cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Glaze and Filling: Line a 13- x 9-inch baking dish with parchment paper.

-Meanwhile (optional peel) grate apples to measure 4 cups; strain through a fine-mesh sieve into a small bowl, pressing on solids with back of spoon to extract juice. Reserve grated apple.

-In a small saucepan, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans, In a bowl stir together apple butter, reserved 3 tbsp glaze, cinnamon and ginger.

Assembly:

-Preheat oven to 350F/180C.

-On a slightly floured surface roll out dough to a 16-x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and pecans over top. Starting at the long edge opposite border, tightly roll up dough, pinching seams to seal.

-With a serrated knife, cut into 12 buns; arrange, cut side up, in prepared pan. Cover with a damp tea towel; let rise until doubled in size, about 1 hour.

-Bake until golden brown and buns sound hollow when gently tapped, 30-35 minutes. Let cool in pan for 5 minutes before serving.

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*I’ve made these without the apple butter, because I did not have any at the time.

-Also I found the sticky buns were not really sticky after baking, maybe it depends how much juice you’ll get from the apples. I’ve made an additional simple maple glaze: In a small saucepan, bring 1 cup of maple syrup and 1 tsp cinnamon to a boil, then reduce to low heat, stirring until slightly thickens; add the butter, stir until melted, remove from heat and pour over baked buns.

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Enjoy!

Wishing you all a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

Apfel Puddingteilchen/Apple Pudding Danish

Pastry filled with vanilla pudding or custard then topped optional with fruit of choice I stayed with autumnal fruits like our local apples, really simple but oh so yummy treat that you could find in any German bakery. Again I had some trouble figuring out how to call this in English, did not have much luck so I am just calling it a danish.

There are so many delicious apple dessert that I would like to make, but it would just be to much to eat;) I am glad to be able to get back into baking and also eating normal again, after being sick for the last two weeks. Strong stomach pain kept my in bed or on the washroom for most of the time. I am feeling much better now, trying to get back into normal eating without getting stomach pain can be challenging. Also hope to get back to posting a recipe per week again.

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Recipe is adapted from Chefkoch.de

Apple Pudding Danish

Pastry Dough:

  • 300 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 80 g honey or sugar
  • 1 pinch salt
  • 1 pkg vanilla sugar or 1 tbsp vanilla extract
  • 150 g quark or greek yogurt
  • 6 tbsp milk
  • 6 tbsp oil, canola or coconut oil

Filling:

  • 1 pkg vanilla pudding powder, Dr. Oetker
  • 500 ml milk
  • 40 g honey or sugar, or more

Apple Topping:

  • 2 1/2 medium apples, peeled and sliced
  • 1/4 cup maple syrup or more
  • 1 tbsp lemon juice
  • 1 tbsp cinnamon

For Eggwash:

  • 1 egg yolk
  • 1 tbsp milk

-Line a baking sheet with parchment paper.

-Prepare vanilla pudding according to package a few hours ahead, it needs to cool down and set.

-Mix apples with the maple syrup, lemon juice and cinnamon and let simmer on medium/low heat for about 10 minutes.

-In a medium bowl mix together quark, milk, oil, honey, vanilla extract and salt. Sift flour and baking powder into the wet ingredients and mix it well until holds together, it will be a soft dough.

-On a floured surface roll out the dough into a rectangle, then cut into 10-12 pieces. Transfer pieces onto baking sheet and fold edges in slightly. You can keep a rectangle shape or make it more round or traditionally into a pretzel shape.

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-Add 2-3 tbsp of vanilla pudding into the center of the pastry then top with the apples.

-Brush pastry with the egg wash, sprinkle with some slivered almonds if you like

-Bake in a preheated 350F/180C oven for 20-25 minutes or golden brown.

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I hope you give this recipe a try, it is so good, perfect for your afternoon tea or coffee!

Have a wonderful weekend!

Ursula