Maple Oatmeal Cookies

These cookies have a delicious maple flavor and most likely you have all the ingredients already in your fridge and pantry.

Maple Oatmeal Cookies

• 1 cup butter, melted
• 1 cup maple syrup
• 1 large egg
• 1 cup spelt flour
• 2 1/2 cups oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp cinnamon

-Line 2 baking sheets with parchment paper, preheat oven to 350F.

-Whisk together the butter, maple syrup and egg, add vanilla extract, cinnamon and salt. Stir in flour, oats, baking powder and baking soda, until well mixed.

-Drop by tablespoon on prepared baking sheets, flatten slightly.

-Bake in preheated oven for 10 minutes or until golden brown. Do not overbake.

Yields: 14 large cookies.

I hope you all stay safe and healthy!

xo

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

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Maple Shortbread Cookies

Happy Monday! After yesterdays Canada Day we have an other day off and it is also finally vacation for our kids. Last week has been busy with preparations for my daughters Prom, which was on Friday. She looked beautiful with a long navy blue dress, all dolled up with makeup and hair done. All the kids or I should say the young ladies and gents looked amazing! Hard to believe that she already finished high school, emotional moments for sure.

It has been, and still is, a few very hot days here in Ontario, which makes you wish for a pool, spend time at the beach or simply stay indoors.

These Maple Shortbread Cookies were our treat for Canada Day! But they are yummy all year round!

 

Maple Shortbread Cookies

Ingredients:

• 1 cup butter, soft, room temperature
• 1 cup maple syrup
• 1.5 tsp pure vanilla extract
• pinch of sea salt
• 3 cups spelt flour

-Combine the butter, maple syrup, salt and vanilla extract. Add the flour and mix until well combined. Refrigerate for 30 minutes.

-On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheets lined with parchment paper.

-Refrigerate for 5 minutes.

Bake in 300 F preheated oven for 20-30 minutes or until golden brown, do not overbake. Let cool before icing.

-Decorate as desired. I left some plain, some with a maple icing (icing sugar and maple syrup mixed together) and a few a I spread some maple syrup on top and some maple sugar.

-Feel free to use whole wheat or all-purpose flour instead of the spelt flour.

 

 

I wish everyone a happy July!

Enjoy!

Ursula

 

 

 

 

 

 

 

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.

 

 

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.

 

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.

 

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;)

 

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.

 

Wishing everyone a wonderful Weekend!

Happy February!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

Apple Crumble

Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

• 3 cups oat flour
• 3/4 cup spelt flour
• 3/4 cup coconut oil, melted
• 1/2 cup maple syrup
• dash of sea salt
• 1 tsp cinnamon

Apple Filling:

• 5 small apples, peeled and cut into small thin pieces
• 1/4  cup honey
• 1 tsp cinnamon
• 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

• 2 large plums cut into small pieces
• 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

 

Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

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!

 

 

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.

 

Recipe by: a little Swiss, a little Canadian

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian