Lemon Bars

Posted in cake by a little Swiss, a little Canadian

These lemon bars are the perfect dessert on a hot summer day! I love the refreshing lemon flavor!

These bars are refined sugar free and I used spelt flour.

We like it so much that I’ve made these a few times already this summer, including one time using limes.

Lemon Bars

Shortbread crust:

2 cups spelt flour
Pinch of salt
3 tbsp honey
1 cup butter, melted
1 tbsp water

– Mix all the ingredients together and press into a 31-22 cm, (9×13 inch) baking pan. Pre-Bake crust in preheated, 350 F, oven for about 10 minutes, or until golden brown.

Lemon Filling:

6 eggs
3/4 cup creamed honey
3 tbsp spelt flour
Juice of 3 lemons
Zest of 1 lemon

– Whisk all the ingredients together. Pour lemon filling on the still warm prebaked crust. Bake for about 30 minutes or until the filling is set. Let cool completely, then refrigerate.

-Cut into squares, then dust with icing sugar if desired! Tastes wonderful when cold.

I hope you give it a try! This was actually first time I’ve ate and made lemon bars, and I’m loving it!

Ursula

18Jul2020

Blueberry-Crumble-Cake

Posted in cake by a little Swiss, a little Canadian

Happy Weekend!

I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!

It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.

This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!

Blueberry-Crumble-Cake

For the crumbles:

80 g ground almonds
3 tbsp coconut sugar
40 g butter, cold cut into small pieces

For the cake:

150 g butter, soft
1 1/2 tsp vanilla extract
150 g creamed honey
pinch salt
4 eggs
250 g spelt flour
1 tsp baking powder
350 g blueberries, fresh or frozen

-Prepare a 24 cm Springform, line the bottom with parchment paper.

-Preheat oven to 350 F.

-Mix all ingredients for the crumbles, works best using your hands, set aside.

-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.

-Fill into prepared baking form, add blueberries and top with the crumbles.

– Bake in preheated oven for about 50 minutes.

– Let cool a bit before removing from baking form.

Enjoy!

Ursula

8Jun2020

Strawberry Tarts

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

Summer is just around the corner, we already had a few hot days. I’m looking forward to all the seasonal fruit and veggies growing here in Ontario, especially all the delicious berries!

For my birthday, beginning of June, I’ve made the Strawberry-Coconut-Cake: Strawberry-Coconut-Cake

One if my favorite strawberry desserts are these yummy and pretty strawberry tarts. It’s a staple in every bakery in Switzerland, that’s usually what I would pick out!

First you need to prebake the tart shells. I used a mix of ground almonds and shredded coconut to give it a bit of a different taste, it was really good! The cooled tart shells can be filled with custard or just simply with sweetened whipped cream! Topped with Strawberries and glazed with warmed jelly.

Strawberry Tarts

For the tart shells:

125 g spelt flour
pinch of salt
3 tbsp maple syrup
50 g butter, cold, cut in little pieces
50 g ground almonds
40 g shredded unsweetened coconut
1 egg
1/2 tsp vanilla extract

-Mix flour and salt, add butter and mix like a pie dough until it resembles fine crumbs. Combine with the almonds and coconut. Add the maple syrup, vanilla extract and egg, stir first and then knead only until soft dough forms.

– Let rest in refrigerator for at least one hour.

-Between plastic wrap roll out dough thinly, cut out circles to fit into muffin form.

-Press dough into greased muffin form, prick bottom with a fork.

– Bake in preheated 350 F (convection oven), for 15 minutes or until golden brown. Let cool completely.

Filling and garnish:

– Fill tarts with a vanilla custard or just simply with whipped cream, I used 1 cup of cream, sweetened with 2-3 tbsp of honey and added 1 tsp of vanilla extract.

-Top with Strawberry halves. Optional step is to brush the berries with a jelly glaze. I used warmed up red currant jelly.

Enjoy!

Happy June and stay safe and healthy!

Ursula

5Jul2019

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!!