Peach Cake

Happy Sunday and happy Labour Day Weekend!

I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.

 

View from the “Schynige Platte”.IMG_4681

“Brienzer Rothorn”

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“Lauernsee”

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When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.

My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)

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Peach Cake 

  • 125 g butter, soft
  • 125 g coconut sugar
  • 3 eggs
  • 200 g white spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 organic lemon, zest only
  • 3-4 (small) peaches, sliced

-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.

-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.

-Fill into prepared baking pan. Top with the peach slices.

-Bake in preheated oven for 45 min. or until tester comes out clean.

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Enjoy!

Ursula

 

You can follow 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

 

 

 

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

 

 

 

 

 

 

A little throwback to our vacation in Switzerland and Italy, Summer 2016

As I was looking through my photos of last years vacation, I though it would be fun to show some of the things we ate while in Switzerland and Italy. Yes I do make pictures of our food, if it looks nice I’ll snap a pic;) And I am not the only one…

We went to Switzerland last summer to visit my family. It was a very special and important time for all of us. My father had to undergo a very dangerous heart operation in June, where they only gave him a 50/50 chance of survival. Feeling so blessed and still emotional that he survived, I can’t explain how it felt to see my dad end of July.

Usually we only eat out a few times, it is pretty expensive in Switzerland and we are able to cook and eat at “home”, that’s why I have only a few pictures to show.

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This was one of my kids plate. They (we) love Cordon-Bleu.

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My “Fitness” Plate , as they call it, this was salad with deep fried fish, okay the deep fried part is probably not so fitness related;), but I love how they make salads.

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Now this is a iconic meal you need to eat if you are ever going to Switzerland: “Rahmschnitzel”. So delicious!

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My kids and I love the “Kalbsbratwurst” (veal sausage), another traditional dish usually served with “Roesti” (Hashbrowns).

 

We also went on a little trip to Venice, Italy. We went by train, 6 hours. Venice is a very interesting and beautiful City.

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Bridge of Sighs

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Very cute side passages

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It was my kids first time in Italy so they really had their minds on trying an Italian pizza:) and gelato (ice cream), for what I was to late to take a picture from, lol.

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This was for one person-they had no sizes to choose from! Way to much, but delizioso!

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I had to have Gnocchi al pesto-this is one of my favorite dishes-so good!

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Cappucchino

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(Pizza)Bread Faces- so cool!

 

Back in Switzerland:

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Beatus Caves.

Following pictures are from the french speaking part of Switzerland. We stayed with my two brothers and families in a Chalet. That was lots of fun!

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I hope you enjoyed my little throwback!

Ursula