No-Bake Cherry Tart

Happy Sunday!
During the hottest summer days, there is nothing better then a cold no-bake dessert!! We really love our sweets here!!! Still had a lot of cherries left; we recently bought a lot at the farmers market…made a no-bake crust using ingredients I already had in my pantry like oats, nuts and dates, whipped up my yummy coconut custard and decorated the tart with cherries. Pretty simple but so yummy!

No-Bake Cherry Tart

For the crust:

• 2 cups oats
• 10 Medjool dates
• 1/4 cup coconut oil
• 1 cup mixed nuts (cashew, walnuts, pecans)
• 2 tbsp honey
• 2tbsp nut butter of your choice
• pinch of sea salt

Coconut Custard:

• 500 ml canned coconut milk
• 4 tbsp corn starch
• 1/3 cup honey
• 1/2 tsp vanilla extract

• about 600 g cherries, pitted

-In a medium saucepan whisk together all ingredients except vanilla extract. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla extract and let cool a few minutes then fill into a bowl and let cool completely in the fridge.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides.

-In a food processor or blender, add the oats, nuts and dates (medjool dates are usually very soft, if using other dates, soak in a bit of water to soften), process until everything is into small pieces, add the oil, honey, nut butter and sea salt. Process until well combined. It will be a sticky dough.

-Press dough evenly into prepared tart form. Fill tart with the coconut custard and decorate with the cherries.

-Refrigerate several hours or overnight before removing from baking form.

-The crust is pretty soft, place the tart in the freezer for an hour or longer, to make it easier to cut and serve into individual pieces.

Enjoy!

Ursula

xo

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Vegan Coffee Tray Bake

Happy Father’s Day!!

This is a quick and super delicious coffee tray bake recipe, sweetened with coconut sugar and has just the right amount of coffee flavor, not overpowering at all.

Vegan Coffee Tray Bake

• 1 1/2 cup spelt flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup coconut sugar
• 1/3 cup olive oil
• 1/3 cup plus 2 tbsp warm espresso or strong coffee
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp white vinegar

-Preheat oven to 350 F. Line a 9 x 13″ baking form with parchment paper.

-In a medium bowl mix together the flour, baking soda, salt and cinnamon. In a separate bowl whisk together the coconut sugar, olive oil, vanilla extract, vinegar and espresso.

-Stir the wet ingredients into the dry ingredients, mix just until well combined.

-Fill into prepared baking form. Bake in preheated oven for 40 minutes or until tester inserted into centre of cake comes out clean. Remove from oven and let cool completely.

-You can top the cake with a coffee glaze if desired. I mixed together icing sugar, vanilla extract and coffee.

Enjoy!

Ursula

xo

Vegan Cinnamon Pecan Babka

There is something so comforting about the smell of baked nuts and cinnamon, fresh out of the oven!

We made this babka with ingredients we already had at home, it turned out so delicious! Perfect for a wintry afternoon treat, especially during lockdown.

Vegan Cinnamon Pecan Babka

Ingredients:

• 300 g white spelt flour
• 1 1/2 tsp instant dry yeast
• 60 ml olive oil or coconut oil
• 120 ml plant based milk, I used unsweetened cashew milk
• 1/2 tsp salt
• 3 tbsp honey

Filling:

• 150 g ground pecans
• 4 tbsp coconut sugar
• 3 tsp cinnamon
• 1 tsp vanilla extract
• 4 – 6 tbsp plant based milk, I used unsweetened cashew milk
• 3 tbsp apricot or apple jelly

-Line a 35 cm loaf pan with parchment paper.

-Combine spelt flour, salt and instant quick yeast. In a small saucepan or in the microwave, combine the milk, oil and honey, heat it up over low heat, do not let it come to a boil, it only has to be lukewarm.

-Add the milk, honey and oil mix to the dry ingredients, mix well and knead dough on a lightly floured surface until you have a smooth ball of dough.

-Lightly grease a large bowl with a bit of olive oil, place the dough in the bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size, for about an hour.

-In the meantime, mix all ingredients, except jelly, for the filling, adding enough milk to make a moist mixture.

-On a lightly floured surface, roll the dough out into a rectangle, spread the jelly on top, then spread the filling evenly on top.

-Tightly roll up the dough to form a long log, cut in half lengthwise, then lay them side by side. Weave the pieces back and forth over each other, like braiding but with only two strands.

-Tuck into the prepared baking form, cover and let rise for another hour.

-Bake in preheated 350F oven for 45 minutes or until deep golden brown.

-Optional: glaze the still hot babka with a simple icing, using icing sugar and lemon juice.

Happy Weekend!

Enjoy!

Ursula

xo

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

 

 

 

 

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!

Served in a glass or in a jar.

 

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.

-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.

 

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

 

 

 

 

 

 

 

 

 

 

Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

 

Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

• 3 cups oats
• 1 cup spelt flour
• 1 tsp baking soda
• 1/2 cup sunflowerseeds
• 1/4 cup pumpkinseeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup walnuts, chopped
• 1/2 cup almonds, slivered
• 1/3 cup raisins
• 1/4 cup cranberries, dried
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/3 cup coconut oil, melted
• 1/2 cup + 1 tbsp maple syrup
• 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
• 3 tbsp finely ground flaxseeds/flaxmeal
• 6 1/2 tbsp warm water

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

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

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!

 

 

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.

 

 

I hope you’ll give it a try!

Enjoy!

Ursula

 

Follow me on Instagram: @littleswisslittlecanadian