Coconut Cookies

Posted in cookies by a little Swiss, a little Canadian

We love everything Coconut and I have been having this idea for making coconut cookies for a while now. And finally I took the time to make some. It turned out really yummy, coco-nutty…they are gluten free and refined sugar free. A yummy, sweet treat that’s easy and quick to make!!

Coconut Cookies

Yields: 20 big cookies

Ingredients:

1 cup butter, soft
4 eggs
2 tsp vanilla extract
1 cup maple syrup
3 1/2 cup shredded unsweetened coconut
1 1/2 cup oat flour
1 pinch salt

-line two baking sheets with parchment paper. Preheat oven to 350F/180C

-whisk the butter with the eggs until creamy, add the maple syrup and vanilla, whisk until well combined. Stir in the coconut, oat flour and salt.

-Drop by spoonfuls onto baking sheets. Bake in preheated oven for about 30 minutes or until bottoms are golden brown.

(I use quick oats and grind them into flour using my coffee bean grinder.)

Happy July!

Enjoy!

Ursula

Follow me on Instagram: littleswisslittlecanadian

2Sep2018

Peach Cake

Posted in cake by a little Swiss, a little Canadian

Happy Sunday and happy Labour Day Weekend!

I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.

View from the “Schynige Platte”.

“Brienzer Rothorn”

“Lauernsee”

When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.

My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)

Peach Cake

125 g butter, soft
125 g coconut sugar
3 eggs
200 g white spelt flour
1 tsp baking powder
pinch of salt
1 organic lemon, zest only
3-4 (small) peaches, sliced

-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.

-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.

-Fill into prepared baking pan. Top with the peach slices.

-Bake in preheated oven for 45 min. or until tester comes out clean.

Enjoy!

Ursula

You can follow me on Instagram: littleswisslittlecanadian

15Jul2018

Raspberry Coconut Tarts

Posted in Pies and mini Tarts by a little Swiss, a little Canadian

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

Huron Lake, Ontario, Canada

And we are picking raspberries in our garden!

I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

Raspberry Coconut Tarts

Tart shells:

1/2 cup butter, melted
1/4 cup honey
1 egg yolk
1 cup white spelt flour
1 cup shredded, unsweetened coconut
1 tsp vanilla
pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

Enjoy!

Ursula

Follow me on Instagram: littleswisslittlecanadian

2Jul2018

Maple Shortbread Cookies

Posted in cookies by a little Swiss, a little Canadian

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

5Aug2017

Raspberry-Streusel-Muffins

Posted in cake by a little Swiss, a little Canadian

Hello, happy weekend everyone!

I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.

Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.

Raspberry-Streusel-Muffins

Yields: 14

Ingredients:

2 eggs
100 g butter, soft
175 g coconut sugar or regular sugar
2 tsp vanilla sugar or vanilla extract
1 pinch salt
250 g unbleached all-purpose flour
2 tsp baking powder
150 ml buttermilk or non-dairy milk
200 g raspberries, fresh or frozen

-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.

-Preheat oven to 350F/180C.

-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).

-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.

Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Huron Lake

Niagara Falls:

Enjoy!

Ursula

You can find me on Instagram: @littleswisslittlecanadian

14Jul2017

Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Posted in cake by a little Swiss, a little Canadian

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)