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:)

 

 

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Apple Crumble

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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.–

 

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Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

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Zucchini Brownies

It’s that time of the year again when kids and parents are getting ready for a new school year. Two month of summer break sound awfully long at the beginning but then it goes by so quick. My daughter is going to start her last year in high school, grade 12, and my son will be in grade 10. We’ll also use this long Labor Day weekend to make some healthy treats to go, like cereal bars and cookies…

Fall is definitely in the air, it’s been much cooler, especially during the night. We still have plenty of veggies to harvest in our garden, but I believe this was one of our last zucchini we’ve used for these fudgy, chocolicious, yummy brownies. These happen to be egg-free, dairy-free and refined sugar free (Feel free to use regular sugar). The chocolate frosting is optional but totally worth it!

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Zucchini Brownies

  • 2 cups all-purpose unbleached flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini
  • 3-5 tsp water

-Preheat oven to 350F/180C. Line a 9×13-inch baking pan with parchment paper.

-In a medium bowl mix together flour, cocoa, baking soda and salt. In a separate bowl, whisk together the oil, sugar and vanilla. Add the dry ingredients and mix well, then fold in the zucchini. You may have to add some water at that point. The batter should be very thick for fudgy brownies.

-Spread into prepared pan and bake for 25-30 minutes. Top the warm brownies with the chocolate frosting if desired.

Chocolate Frosting

  • 3/4 cup maple syrup, or more if you like it sweeter
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup coconut oil
  • pinch of Himalayan salt

-In a small saucepan, over low heat, mix together the oil and maple syrup, add cocoa powder and salt and whisk until smooth.

 

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I hope you’ll give it a try!

Enjoy!

Ursula

 

Follow me on Instagram: @ littleswisslittlecanadian

 

 

 

 

 

 

Forest Berries Meringue Pie/Waldbeeren Meringue Kuchen

Happy weekend everyone!!

While growing up in Switzerland, we used to spend a lot of time in the forest. With family or with school. They have nicely looked after hiking trails. There is just something calming and peaceful about it. We would also often look for and find a lot of blueberries and strawberries! Now these are sweet memories:)

I’ve had a lot of raspberries and we are still picking some strawberries in our garden. We used to have blackberries but after getting hurt (scratched) a lot, we had enough and we dug the plant out…but I tell you that is a stubborn plant, it keeps on growing back…My brother in Switzerland has a thorn-less blackberry plant!!! That is the most amazing thing. Haven’t seen this here so far.

For this berry pie I used a mix of what I like to call forest berries (Waldbeeren): blueberries, strawberries, blackberries and raspberries. Deliciously melt in your mouth meringue filling! Totally worth trying out! Feel free to use your favorite pie crust recipe.

 

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Forest Berries Meringue Pie

Pie crust:

  • 200 g unbleached all-purpose flour
  • 1/2 tsp salt
  • 100 g butter, cold, cut into very small pieces
  • 2-3 tbsp honey
  • 1/2 lemon, zest
  • 1 egg

-Mix together flour and salt, add butter and with a pastry blender or your hands mix until crumbly.

-Add lemon zest, honey and egg. Knead only until it holds together. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.

-Preheat oven to 375F/190C

-Grease a 9-inch pie form. Roll out dough to fit form. Prick dough with a fork. For blind baking I cover bottom with parchment paper, then as a weight I pour some legumes like dry chickpeas over paper. Bake for about 10 minutes then remove paper with legumes and lower oven temperature to 350F/180C and finish bake until golden brown.

Meringue:

  • 3 egg whites
  • 1 pinch of salt
  • 150 g sugar (I used honey)
  • 500 g berries of your choice (I used blackberries, blueberries, raspberries, strawberries)

-Beat egg whites with salt until peaks form, add half of the sugar, beat until shiny then add rest of sugar until stiff.

-Mix half of the meringue with the berries. Fill into baked pie crust. Then top with remaining meringue.

-Bake in 375F/190C oven for a few minutes until golden brown.

 

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Hiking in the Swiss Alps 2016

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Enjoy!

Wishing you all a happy weekend!

Ursula

 

 

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

Peach Tart

Simple, rustic, delicious fruit tarts, in this case I used peaches. Niagara peaches are in season now and they are so yummy. Of course I had to make some kind of dessert!

This is how you make pies in Switzerland. It is the Swiss version of North American pies I guess;) I just like to call it a tart, rather. This is a very traditional “meal” in Switzerland, documents writing about tarts dating back to as early as 1556!

Easy pie crust filled with either fruit, veggies, cheese or meat. I slightly changed the usual crust, adding some ground almonds. We also add some ground nuts onto the crust before adding the fruit to absorb some juice while baking. And maybe the filling is different as well, a egg-milk-sugar filling.

 

 

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Delicious Niagara Peaches

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Peach Tart

Pie dough:

  • 100 g unbleached all-purpose flour
  • 100 g almonds, ground
  • 1/2 tsp salt
  • 85 g butter, cold, cut into small pieces
  • 2 tbsp honey
  • 4-5 tbsp cold water

-In a small bowl mix together flour, almond, salt and honey, add the butter and mix with your hands until resembles fine crumbs. Add the cold water and knead quickly until dough holds together. Wrap into plastic wrap and let rest in refrigerator for 30 minutes.

Filling:

  • 5-6 peaches thinly cut into slices
  • 100 ml milk
  • 1 egg
  • 3 tbsp honey
  • optional: cinnamon, vanilla sugar or extract
  • 2 tbsp ground almonds or hazelnuts

-Whisk together milk, egg and honey.

-Preheat oven to 350F/180C. Grease a 8 or 9-inch pie form.

-Roll out dough and put into prepared form. Sprinkle the nuts onto the dough then add/layer the peach slices. Pour milk-egg-honey filling over the fruit.

-Bake for about 45 minutes or crust is golden brown and liquid is set. Enjoy warm with some vanilla ice cream or let cool completely.

 

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Enjoy!

Have a great weekend!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

Raspberry-Streusel-Muffins

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.

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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

 

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Huron Lake

 

Niagara Falls:

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

Canada Day Baked Maple Custard Doughnuts

Happy 150th Birthday Canada, July 1st 2017!!

I was thinking of what kind of desserts are very typical to Canada. Each province and territory has its own specialty. From Nanaimo Bars, Saskatoon Berry Pie, Butter Tarts, Apple Pie, Tarte au Sucre, Wild Blueberry Pie, Beaver Tail (like Elephant ears), and many more. Anything with Maple Syrup comes into my mind of course!! A very popular Canadian Coffee Chain has these Maple Boston Doughnuts and these the are my favorites. I have not had a doughnut in years…really. But I’ve made baked jelly donuts or as we call them in Switzerland, “Berliner”. Of course a doughnut should be fried, but these taste really soft and yummy, are easy to make and are a little on the lighter side that way;)

My son was helping me forming the doughnuts. He is slowly getting better, but he is starting to get a bit bored, so this was something for him to do. You can form the donuts as big as you like, from doughnut hole shape to regular doughnut size. The dough, custard and glaze are sweetened/made with maple syrup to really get into the maple goodness, or Canadian spirit:)

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Baked Maple Custard Doughnuts

 

Coconut Custard

Find the recipe here: Coconut Custard mini tarts with mixed berries

-You can use any non-dairy or regular milk for this recipe

-Sweetened with 1/3 cup of maple syrup

-Do not forget to make the custard ahead. It needs time to cool and set.

Dough

  • 200 g unbleached all-purpose flour
  • 1/4 tsp salt
  • 3 tbsp maple syrup
  • 1 tbsp dry instant yeast
  • 50 g butter
  • 125 ml milk

-40 g butter melted

-Mix together flour, salt and yeast, add maple syrup.

-In a small saucepan mix together milk and butter and over low heat let the butter melt. Add to dry ingredients and mix well, then start kneading dough until forms a soft ball. Place back in bowl and cover with plastic wrap, let rise until doubled in size, about an hour.

-Line a baking sheet with parchment paper.

-Form dough into desired doughnut shapes,  place onto sheet, cover and let rise again for about 30-45 min.

-Brush doughnuts with melted butter. Bake in preheated 350/180C oven for about 30 minutes or until golden brown.

Maple glaze

  • 1/2 cup maple syrup
  • 2 tbsp butter

-In a small saucepan mix maple syrup and butter together, bring to a boil, reduce heat to low and let cook until thickens while stirring constantly.

-Dip or brush warm donuts with the maple glaze (as much as you like)

 

-I filled the warm doughnuts first, then glazed. Works well with a small round pastry tip.

-These taste best when freshly made!

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Enjoy!

Happy Canada Day!

Ursula

 

 

 

Follow 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!

 

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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.

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Recipe by: a little Swiss, a little Canadian

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian