Maple Dark Chocolate Marble Cake

I hope you all had a great first week of spring! The warmer weather had us go outside a bit more than during the colder month and we finally have the first spring flowers blooming!

I really like recipes that are easy and quick to whip up with ingredients you most likely have on hand already. This marble bundt cake is pretty and absolutely delicious, sweetened with maple syrup and using dark chocolate. A slice of this Marble Cake definitely works for every season!

Maple Dark Chocolate Marble Cake

Ingredients:

  • 250 g butter, soft
  • 200 ml maple syrup, at room temperature
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 5 eggs, at room temperature
  • 300 g white spelt flour
  • 2 tsp baking powder
  • 150 g dark chocolate, melted with 2 tbsp of milk

-Butter and flour a 2 liter bundt form. Preheat oven to 350 F.

-Whisk together the butter and maple syrup. Add the eggs one at a time. Add the vanilla extract and salt.

-Combine the flour and baking powder, sift into the wet ingredients, stir until well combined. Pour half of the batter into the bundt form.

-Add the melted chocolate into the remaining batter and mix until combined. Pour into bundt form and with a knife or spoon swirl it all around to create that marble effect.

-Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean. Let cool completely before removing from baking form.

Enjoy!

Ursula

Cinnamon Loaf Cake

Easy Cinnamon Loaf Cake is the perfect treat to go with your afternoon cup of coffee or tea! It’s a moist, soft and wonderful tasting loaf cake!

Cinnamon Loaf Cake

Ingredients:

  • 1/2 butter, soft
  • 2 eggs, at room temperature
  • 3/4 cup creamed honey
  • pinch of salt
  • 2 tsp vanilla extract
  • 1 cup unsweetened cashew or coconut milk, at room temperature
  • 2 cups white spelt flour
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • 1/3 cup coconut sugar

-Preheat oven to 350 F. Line a 30 cm loaf pan with parchment paper.

-Whisk together the butter, eggs, honey, salt and vanilla. Whisk in the milk. Combine the flour and baking powder, stir into the wet ingredients until well combined.

-Combine the coconut sugar and cinnamon.

-Pour half of the batter into the loaf pan, sprinkle the coconut sugar-cinnamon mix on top. Add the remaining batter. With a knife, cut through the batter to swirl a few times.

-Bake in preheated oven for 45 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Maple Nut Tart

We love using maple syrup as sweetener in baked goods. The combination of mixed nuts and maple syrup is especially delicious! If you like pecan pie, you will love this Maple Nut Tart!

Maple Nut Tart

Flaky Pastry

  • 2 cups white spelt flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup olive oil
  • 1/2 cup ice-cold water

Maple Nut Filling

  • 3 eggs
  • 1 cup maple syrup
  • 3/4 cup coconut sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup mixed coarsely chopped nuts

For the Pastry:

– In a medium bowl, combine flour, honey, salt and baking powder. Add the butter and mix with your hands until crumbly. Add water, a little at a time, mix only until well combined. Press dough into a flat disk, wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

For the Maple Nut Filling:

– In a bowl whisk together the eggs, maple syrup, coconut sugar, melted butter and vanilla until well blended. Add the mixed nuts.

– Line the bottom of a 11-inch tart pan with parchment paper, butter the sides. On a lightly floured surface, roll dough out to fit into your tart pan.

– Pour the maple nut filling into pastry.

– Bake in preheated 375 F oven for about 40 minutes or until golden brown and filling is set.

– Let cool before removing from tart pan.

Enjoy!

Ursula

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