Walnut Pie Bars

We’ve had a few very warm days here, it was too hot inside to turn the stove on! I was happy it cooled down a bit so I was able to bake these Walnut Pie Bars! These bars were so yummy, similar to pecan pie but maybe even a bit better! Sweetened with coconut sugar and maple syrup to make it a tiny bit healthier. If you like pecan pie you will definitely love these Walnut Pie Bars!!!

Walnut Pie Bars

For the bottom layer:

  • 1 3/4 cups spelt flour
  • 1/2 cup honey
  • 3/4 cup cold butter

For the walnut layer:

  • 2/3 cup coconut sugar
  • 1/2 cup spelt flour
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 maple syrup
  • 2 cups roughly chopped walnuts

-Line a 9×13 baking pan with parchment paper. Preheat oven to 350 F.

-Mix the flour with the honey and the butter until it resembles fine crumbs. You can also use a food processor if you prefer.

-Press the crumb mixture evenly into the prepared baking pan. Bake in preheated oven for about 20 minutes or until the edges are starting to brown. Remove from oven and pour on walnut topping while still hot.

For the walnut topping:

-Mix together the flour and sugar well. Whisk in the Maple syrup, eggs, vanilla extract and salt. Let stand while bottom layer prebakes, stirring it occasionally.

-Mix in the walnuts and pour over the still hot prebaked bottom layer. Return the pan to the oven and bake for about 45 minutes, until filling is set.

-Let cool to room temperature, then place in the refrigerator for several hours before cutting into bars or squares.

Enjoy!

Ursula

xox

No bake Peanut Butter & Oatmeal Cookies

It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!

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No bake Peanut Butter & Oatmeal Cookies 

Ingredients: 

  • 1/2 cup butter
  • 1 cup maple syrup
  • 1/4 cup milk
  • 1 cup peanut butter
  • 3 3/4 cup oatmeal
  • 1 tsp vanilla extract

-Line two baking sheets with parchment paper.

– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.

-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.

– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.

– Place sheets for several hours into refrigerator.

-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.

Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!

 

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 

 

 

 

 

 

 

 

 

Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula