Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

 

 

Plum Tart / Zwetschgenwaehe

Crust:

• 150 g white spelt flour
• 1/2 tsp salt
• 75 g butter, cold, cut into small pieces
• 3 – 4 tbsp cold water

Filling:

• 2 tbsp ground hazelnut or almonds
• 8 – 9 plums / Zwetschgen, cut into 1/4
• 100 ml cream
• 1 egg
• 3 tbsp maple syrup
• 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

 

 

Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Raspberry Coconut Tarts

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

Huron Lake, Ontario, Canada

And we are picking raspberries in our garden!

I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

 

Raspberry Coconut Tarts

Tart shells:

• 1/2 cup butter, melted
• 1/4 cup honey
• 1 egg yolk
• 1 cup white spelt flour
• 1 cup shredded, unsweetened coconut
• 1 tsp vanilla
• pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

 

Enjoy!

Ursula

 

Follow 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.

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

 

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

 

Enjoy! And happy, almost, weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Spiced Turmeric Latte

Hello everyone! I am sure you all heard of Matcha or Turmeric Lattes before. I’ve been making these, especially the Turmeric Latte more frequently this winter, mostly because I really enjoy them but also because of all the health benefits they provide. Preventing getting sick is a big part and I think I was pretty lucky so far! Except an earache and the occasional sniffles I was fine. My kids and husband have been having colds for the last few weeks and it finely got me as well!

Turmeric, Cinnamon and Ginger have antioxidant and anti-inflammatory properties. Anti-microbial, immunity-boosting, cancer preventing. These are just some of the benefits of these beautiful spices.

Pepper contains piperine and is believed to enhance the absorption of Turmeric. And because Turmeric is fat-soluble I added some coconut oil to the latte.

Unfortunately I wasn’t able to capture the beautiful yellow color!

 

Spiced Turmeric Latte

Serves 2

Ingredients:

• 2 cups coconut, almond, cashew or any other milk
• 1 tsp coconut oil
• 2 tbsp honey
• 1 1/2 tsp ground turmeric
• 1/2 tsp cinnamon
• pinch ground or finely grated fresh ginger
• pinch black pepper

-Add milk, coconut oil and honey to a small pot and bring to a quick boil.

-Reduce heat to low and while whisking add all the spices. Whisk until frothy.

-Serve immediately.

Tip: I used honey to soothe my sore throat, it is optional of course. If making it vegan use maple syrup or coconut sugar instead. Sweeten to your taste.

 

 

I hope you enjoy it as much as I do!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Apple Rose Tart

Happy Family Day!

So nice to have an extra day off! Family day is a statutory holiday in Ontario and other provinces in Canada. It has been a sunny weekend, unfortunately it is raining and foggy today. Perfect for relaxing at home, I’ve had an earache for most of last week, but I think it is starting to get better now.

I finely took the time to make an apple rose cake, it is so pretty and it was really delicious with the walnut and maple crust. It would also be delicious with hazelnut or almonds.

 

 

Apple Rose Tart

Walnut Crust:

• 1 1/2 cups ground walnuts
• 1 1/2 cups spelt flour
• 1/2 cup + 3 tbsp butter, soft
• 1/3 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• pinch of salt

Filling:

• 1 egg
• 2 tbsp honey
• 2 tbsp milk
• 1 tsp vanilla sugar

Apple roses:

• 4 medium red and/or yellow apples, thinly sliced

 

-Line a 9-inch tart/pie form with parchment paper, grease the sides.

-Whisk together the butter, egg and maple syrup, add vanilla and a pinch of salt. Fold in the nuts and spelt flour until well combined. Refrigerate for at least 1/2 hour.

-Place the thinly sliced apples in a medium saucepan, cover with water and lemon juice and let simmer for a few minutes until pliable.

-Roll dough out directly on tart form, if you have a removable bottom. Cover sides evenly by hand.

-For the filling: whisk together all ingredients and pour into tart form.

-For the roses: on a large plate or cutting board take a few, five for example, apple slices and lay them slightly overlapping in a straight line, then from the opposite side start rolling up tightly. Place into tart form. The more apple slices you take, the bigger the roses get. Have fun making different sizes, as you like.

-Preheat oven to 350F/180C. Bake for about 30 minutes.

 

Enjoy! Have a great week!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Sweet Almond Buns

Hi there, happy Wednesday!

I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)

Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.

 

Sweet Almond Buns

Sweet yeast dough and almond filling:

Please refer to the following link for recipe and instructions.

Almond Croissants

• Using: 300 g white Spelt flour, instead of all-purpose flour
• 1/3 cup coconut oil, melted, instead of butter

(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)

-Once you rolled them into croissants, form them into little knots/buns.

These are dairy-free and refined sugar-free.

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

 

 

Linzertorte aux amandes

Ingredients:

• 150 g butter, soft
• 150 g sugar, or honey
• pinch of salt
• 1 egg
• pinch of cloves
• 1/4 tsp cinnamon
• 150 g blanched ground almonds
• 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

• 75 g butter, soft
• 75 g sugar or honey
• 1 lemon, zest and juice
• 150 g blanched ground almonds
• 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian