Making healthy back to school snacks-Crackers. Garlic-Spinach and Garlic-Basil.

Posted in healthy treats by a little Swiss, a little Canadian

Happy Sunday everyone! We are having a wintery day again, with snow squalls and freezing temperatures.

Days like this are perfect to do some baking:) Christmas Break is coming to an end and it is time to prepare some healthy treats for my kids school lunches. These crackers are easy to make and are very tasty. We will have some with tonight’s chicken soup;) If you are wondering about my kids (teenagers) and spinach-they do not like it at all…ha. Somehow turned into a cracker they do not mind the green veggie. And for the garlic, they are used to me putting it into almost everything:)

You can use onions instead if you do not like garlic.

Spinach-Garlic Crackers

2 cups whole wheat flour
2 cups unbleached flour
2 tsp sea salt
1 tsp black pepper
4 tbsp garlic, grated
4 tbps mixed dried italian herbs
1 cup warm water
6 tbsp olive oil
1 cup frozen chopped spinach, thawed
1 egg white
Himalayan salt

-Combine flours, salt, pepper, garlic. Add spinach. Add olive oil and water, mix well and knead dough to form a ball. Add more water if to dry.

-Roll out dough thinly into a rectangle, directly on parchment paper. You might have to use a second sheet if you have to much dough. Transfer with parchment paper onto baking sheet. Brush top with egg white and sprinkle with some Himalayan salt. Cut into rectangles or squares.

-Bake in preheated 375F oven for 10-15minutes.

Garlic-Basil Crackers

2 cups whole wheat flour
2 cups unbleached flour
2 tsp sea salt
1 tsp black pepper
4 tbsp garlic, grated
4 tbsp basil, dried
6 tbsp olive oil
1 cup warm water
1 egg white
Himalayan salt
sesame seeds (poppy seeds, nuts, cheese…)

-Prepare and bake like Spinach-Garlic Crackers.

Enjoy!

26Nov2016

Coconut Custard mini tarts with mixed berries

Posted in Pies and mini Tarts by a little Swiss, a little Canadian

Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!

My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!

The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!

Tart shells

1 1/2cup whole wheat flour
1/4cup coconut oil, melted
4tbsp maple syrup
1tsp cinnamon
pinch sea salt
water if mixture is to dry

-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.

Coconut custard

1 1/2 tins coconut milk
1/2cup honey
4tbsp cornstarch
1 vanilla bean or 1 tsp vanilla extract

-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.

-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.

Enjoy!

22Nov2016

Pumpkin-Chocolate-Muffins

Posted in cake by a little Swiss, a little Canadian

Living in the Country is just so beautiful! I love seeing all the animals and be able to spend a lot of time in my garden. It is just so relaxing. Besides my beloved flowers I have a large herb garden, different berries, two apple trees and our vegetable garden. Growing your own fruit and vegetables is very rewarding and healthy and good exercise;)

Pumpkins are a good source of vitamins like beta-carotene and contain lots of minerals. I really like muffins and I just had to try this recipe out. Years ago I received this little recipe book from my niece who lives in Quebec. It contains recipes from class mates at her school. I am using coconut oil instead of vegetable oil, less sugar and part whole wheat flour. Delicious!

Pumpkin-Chocolate-Muffins