Healthy Almond & Oatmeal Breakfast Muffins

These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.

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Healthy Almond & Oatmeal Breakfast Muffins 

Yields: 12 mini muffins

Ingredients: 

  • 4 eggs
  • 1 cup creamed honey
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • pinch of sea salt
  • 1 cup ground almonds
  • 2 1/2 cups oats
  • 1tsp baking powder
  • 1/4 cup flaxmeal
  • 1/4 cup raisins, chocolate chips, cranberries…

– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)

– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.

-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.

– Fill into prepared muffin cups.

– Bake in preheated oven for about 30 minutes.

 

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I wish you all a happy weekend and stay healthy!

Ursula 

 

 

 

 

 

 

 

 

Walnut Cranberry and Coffee Granola Bars (Vegan)

These cereal bars are one of the most delicious snacks I’ve ever made, I have to keep them out of sight to not eat all of it ;))

It is high school exam week and has already been pushed one day forward because of the weather. We are under a snow fall warning and it is very cold. Great excuse to make a hot beverage, hide under a cozy blanket and watch the snow falling from inside your warm home.

I’ve used a coffee substitute I have from Switzerland but any Instant coffee, maybe decaffeinated (for older kids) would work well in this recipe or can be left out completely.

Walnut Cranberry and Coffee Granola Bars

(Vegan)

Ingredients:

  • 2 tbsp ground flax seeds
  • 2 tbsp chia seeds
  • 8 tbsp warm water
  • 1 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/3 cup instant coffee granules
  • pinch of sea salt
  • 1 tbsp vanilla extract
  • 1 cup finely ground walnuts
  • 3 cups oats

-Grease a 9×13 inch (around 22×32 cm) baking dish. Or line with parchment paper. Preheat oven to 350F/180C.

-In a small bowl stir together the water, flax and chia seeds, let sit for 15 minutes.

-In a large bowl mix together the coconut oil, maple syrup, instant coffee, vanilla and salt. Stir in the flax and chia mix. Add walnuts and oats, stir until well combined.

-Grease a 9×13 (around 22×32 cm) baking dish. Or line with parchment paper.

-Spread granola mix evenly into prepared form. Bake for 30 minutes or until golden brown.

-Let cool before cutting into bars or bites.

-Can be stored in a airtight container for 1 week.

 

Enjoy!

Stay cozy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.

 

Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

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.

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IMG_4344Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

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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

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Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Spinach and Cheese Dip Bites

A very happy New Year! I hope you all had a wonderful Christmas time and hope your having a great start into the new year 2018! I’ve been a bit absent lately mainly because I had my mom and stepfather visiting over the holidays. The short time we usually get to spend together is always very precious and I probably only get to see them again in summer. We had a wonderful Christmas, they also had some taste of what a real Canadian winter is all about;) lol. On the day they arrived in Toronto they ended up having to spend the night there, because all connecting flights to London, Ontario, were cancelled because of snow squalls. We got so much snow that day, at least 40 cm!

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For New Years Eve I’ve made these yummy spinach cheese bites, with homemade puff pastry. I usually don’t eat so much cheese, just once in a while, because I love it:) Homemade puff pastry is delicious but takes some time to make, so feel free to use store bought. These bites are great as an appetizer or served with a tossed salad as a meal. Maybe next time I’ll make a pie size version:)

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Spinach and Cheese Dip Bites

Yields: 24

Filling:

  • 2 cups chopped frozen spinach, thawed
  • 1 tsp garlic finely chopped
  • 2 tbsp grated parmesan cheese
  • 1/2 cup garlic cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 can Pillsbury crescent dough or other puff pastry

-Combine spinach, garlic and Parmesan cheese. Blend in cream cheese and 1/4 cup mozzarella cheese. Season with salt and pepper.

-On a lightly floured surface roll out puff pastry into a rectangle. Cut into 24 squares. Place each square into a lightly greased muffin tin. Gently push down.

-Place one rounded teaspoon of your spinach mixture into each square. Top with the remaining mozzarella cheese.

-Bake in a preheated 375F oven for about 15 minutes or golden brown. Let rest a few minutes before removing.

 

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Here is my quick Puff pastry recipe, from Betty Bossi

  • 250 g unbleached all-purpose flour
  • 1 tsp salt
  • 175 g butter, cold, cut into approx. 4 cm squares
  • 150 ml cold water

-Mix together flour and salt, add the butter and water until everything holds together. Butter pieces have to stay big.

Step 1: On a lightly floured surface, roll out dough into a rectangle, 1 cm thick. Fold in both sides towards the middle, then fold one side onto the other. Refrigerate for 15 minutes.

-Roll out dough again into a rectangle and repeat step 1. Refrigerate and repeat 4x all together. After the 4th time refrigerate for 30 minutes.

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Tip: Puff pastry needs to stay cold. Don’t knead left over pieces together, lay on top of each other, then roll out. Can be frozen for up to 1 month.

-This is really a much quicker way to make puff pastry and I find it turns out very tasty.

 

I wish you all a very happy and healthy New Year!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian