Lemon Bars

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

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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.

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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.

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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

 

 

 

 

 

 

 

Maple Oatmeal Cookies

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

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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.

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I hope you all stay safe and healthy!

xo

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Coconut Cake

There is just something about pairing chocolate with coconut-either you love it or not, we happen to really like it.

I have this recipe written down in my about grade 5 handwriting, my mom glued the paper into her old baking book which she handed down to me many years ago.

I made this cake for Valentine’s day and it was such a delicious treat!

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Chocolate Coconut Cake

  • 100 g dark chocolate
  • 140 g coconut sugar
  • 140 g butter
  • 4 eggs
  • 50 g shredded unsweetened coconut
  • 50 g ground almonds
  • 1 tbsp spelt flour
  • pinch of salt

-Preheat oven to 325 F.

– Melt the chocolate with the butter. Whisk the eggs with the sugar then add the chocolate and butter. Add the coconut, almonds, salt and flour, stir until well combined.

– Fill into prepared cake pan of your choice, lined with parchment paper or well buttered and floured.

– Bake in preheated oven for about 30 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

-Dust with cocoa powder and shredded coconut or with a chocolate icing.

-I simply melted some dark chocolate with some cream and a bit of honey.

–The original recipe calls for regular sugar and white flour–

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Thank you so much reading my post, I hope you’ll give this recipe a try!

Enjoy!

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 

 

 

 

 

 

 

 

 

 

 

 

Walnut Cranberry and Coffee Granola Bars (Vegan)

These cereal bars are one of the most delicious snacks I’ve ever made, I have to keep them out of sight to not eat all of it ;))

It is high school exam week and has already been pushed one day forward because of the weather. We are under a snow fall warning and it is very cold. Great excuse to make a hot beverage, hide under a cozy blanket and watch the snow falling from inside your warm home.

I’ve used a coffee substitute I have from Switzerland but any Instant coffee, maybe decaffeinated (for older kids) would work well in this recipe or can be left out completely.

Walnut Cranberry and Coffee Granola Bars

(Vegan)

Ingredients:

  • 2 tbsp ground flax seeds
  • 2 tbsp chia seeds
  • 8 tbsp warm water
  • 1 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/3 cup instant coffee granules
  • pinch of sea salt
  • 1 tbsp vanilla extract
  • 1 cup finely ground walnuts
  • 3 cups oats

-Grease a 9×13 inch (around 22×32 cm) baking dish. Or line with parchment paper. Preheat oven to 350F/180C.

-In a small bowl stir together the water, flax and chia seeds, let sit for 15 minutes.

-In a large bowl mix together the coconut oil, maple syrup, instant coffee, vanilla and salt. Stir in the flax and chia mix. Add walnuts and oats, stir until well combined.

-Grease a 9×13 (around 22×32 cm) baking dish. Or line with parchment paper.

-Spread granola mix evenly into prepared form. Bake for 30 minutes or until golden brown.

-Let cool before cutting into bars or bites.

-Can be stored in a airtight container for 1 week.

 

Enjoy!

Stay cozy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

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!

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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.

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I wish everyone a happy July!

Enjoy!

Ursula

 

 

 

 

 

 

 

Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

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These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

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Raspberry Oat Crumble Bars

  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 sticks butter, melted
  • 1 cup raw almonds, finely chopped
  • 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

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This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.

 

Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

Blueberry Coconut and Granola Jars

This is a simple but so yummy treat! Using my coconut milk custard recipe, crunchy granola and blueberries! That’s it! A lovely dessert or a fancy breakfast!

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Served in a glass or in a jar.

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Blueberry Coconut and Granola Jars

Coconut custard:

You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

Tip: Instead of the canned coconut milk I used 500 ml coconut milk from a tetra pak that only contains coconut milk.

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-Using your favorite homemade or store bought granola, fill into jar or glass, top with some coconut custard and finish with blueberries, as much of each layer as desired.

-Tip: use fresh or frozen blueberries.

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My thoughts and prayers are with all the victims and everyone involved in the Toronto tragedy last Monday.

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

Maple Walnut Oat Muffins

Happy Friday everyone!

I am finally able to do some baking again! We’ve had an ice storm last weekend that left us with power outages, especially Sunday almost all day and on Monday the power went on and off all afternoon and then it just continued for the last few days. So annoying!

Now I am looking forward to some warmer and sunnier days!

We’ve been munching on these scrumptious muffins this week! My kids put one in their lunch bags for school every day! They are lovely just plain or you can eat them warm or cold with some maple butter.

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IMG_4344Try to get your hands on some real Maple Butter from your local maple producer! Which does not contain any butter!! 🙂

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Maple Walnut Oat Muffins

Yields: 14 large muffins

Ingredients:

  • 3 cups spelt flour
  • 2 cups oats
  • 1 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 4 eggs
  • 2/3 cup butter, melted
  • 2 cups milk, room temp., I used cashew milk
  • 1 1/2 tsp sea salt
  • 2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cup finely chopped walnuts

-Grease or line your muffin cups. Preheat oven to 385F (convection setting).

-In a large mixing bowl, combine the flour, oats, sugar, salt and baking powder.

-Whisk together the eggs, add the butter, milk and maple syrup.

-Add the milk mixture and walnuts to the dry ingredients and stir just until combined, do not overmix.

-Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes or until tester inserted into middle comes out clean.

Optional, Maple Butter: 1/2 cup butter softened and 1/3 maple syrup, room temp. Beat together until smooth.

-Serve muffins warm with Maple Butter

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Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Lemon Blueberry Cookies

Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)

Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…

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Sweetened with honey and I used white spelt flour.

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Lemon Blueberry Cookies 

Yields: 34 large cookies

Ingredients:

  • 2 cups unsalted butter, soft
  • 4 eggs
  • 2 organic lemons, zest and juice
  • 2 x 3/4 cups honey
  • 1 1/2 tsp vanilla extract
  • 6 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of sea salt
  • 2 cups blueberries, frozen or fresh

-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.

-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.

-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.

-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.

-Bake for 10-15 minutes or until slightly golden brown.

Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.

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Happy March Break!

Enjoy!

Ursula