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

 

 

 

 

 

 

 

 

 

 

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Maple Walnut Oat Muffins

Happy Friday everyone!

I am finally able to do some baking again! We’ve had an ice storm last weekend that left us with power outages, especially Sunday almost all day and on Monday the power went on and off all afternoon and then it just continued for the last few days. So annoying!

Now I am looking forward to some warmer and sunnier days!

We’ve been munching on these scrumptious muffins this week! My kids put one in their lunch bags for school every day! They are lovely just plain or you can eat them warm or cold with some maple butter.

Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

 

Maple Walnut Oat Muffins

Yields: 14 large muffins

Ingredients:

• 3 cups spelt flour
• 2 cups oats
• 1 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 4 eggs
• 2/3 cup butter, melted
• 2 cups milk, room temp., I used cashew milk
• 1 1/2 tsp sea salt
• 2 tbsp baking powder
• 1 tsp vanilla extract
• 1 1/2 cup finely chopped walnuts

-Grease or line your muffin cups. Preheat oven to 385F (convection setting).

-In a large mixing bowl, combine the flour, oats, sugar, salt and baking powder.

-Whisk together the eggs, add the butter, milk and maple syrup.

-Add the milk mixture and walnuts to the dry ingredients and stir just until combined, do not overmix.

-Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes or until tester inserted into middle comes out clean.

Optional, Maple Butter: 1/2 cup butter softened and 1/3 maple syrup, room temp. Beat together until smooth.

-Serve muffins warm with Maple Butter

 

Enjoy! And happy, almost, weekend!

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