Yesterday I wore my underwear inside out. It wasn’t on purpose (I do own more than 1 pair!). It was a super busy morning with kinder duty, a 2 year old who didn’t want to get out of the shower (he stayed in there, screaming, for 15 minutes after I turned the water off) and an overly excited 4 year old. Getting dressed was last minute, rushed and nearly didn’t happen. To my credit, initially they were on backwards and I rectified that. I then looked down as I was pulling my pants up and saw that the little girly bow was on the inside, not on the normal outside. I had a decision to make. A real life, conundrum. Do I start all over again, run late and have socially acceptable underwear (which no one will ever know) OR do I pull up my pants, take the extra minute to brush my hair and wear my underwear camping style? I picked hidden shame, styled (ok brushed) hair and arriving only a little bit late.
I’m sure (or at least I hope) that I am not alone in my shortcuts to daily routines. I’ll admit to hat days instead of hair brushing, pants instead of shaving and deodorant instead of showering. Sometimes time is not your friend! What’s your morning short cut? Any hidden shames that you need to admit to?
This Apple and Walnut Log takes forever to make; like over 4 hours forever. It’s an involved recipe that requires correctly worn underwear. In my pre food intolerances days I used to regularly devour a Bakers Delights Apple and Walnut log. It was soft and full of sweet apple and crunchy nuts and it was not for sharing.
This Apple and Walnut Log is my nostalgic walk down bakery lane. Actually it’s more like a lengthy hike with a few rest stops but it did take me back 15 years…unfortunately the stretch marks and crows feet did not go back. Make this Apple and Walnut Log on a leisurely Sunday and treat yourself to afternoon tea. Don’t try and start to make it after work on a week night because you won’t get to bed til tomorrow!
Apple and Walnut Log
A long winded recipe that's worth the effort!
- 1/3 Cup Milk (of Choice)
- 1/2 Cup Sultanas
- 1/2 Cup Walnuts
- ½ Cup + 1 Tablespoon Coconut Flour
- 1 Cup Almond Meal
- ¾ Cup Arrowroot
- ¼ teaspoon Yeast
- 2/3 Cup Cold Milk (of Choice)
- 2 Tablespoons Maple Syrup
- 1 Egg
- ½ Teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 2 Tablespoons Apple Sauce (see recipe below)
- 1 teaspoon Yeast
- ½ teaspoon Vanilla Extract
- 1/2 Cup Apple Sauce (see recipe below)
- 1/2 teaspoon Cinnamon
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
- 1/2 teaspoon Cinnamon
- 1 Tablespoon Gelatine
- Extra Walnuts for decoration
- 4 Apples (medium size), peeled and cut into small pieces
- 3/4 cup Water
- Place the sultanas in a bowl and cover with water and let them soak. Soak the walnuts in the milk. Drain both well before using (see below) after 1 hour.
- Sift the Coconut flour, arrowroot and almond meal together in a mixing bowl and gently whisk until well combined. Divide the flour mixture in half.
- Mix ½ the Flour mix (as above), 1/4 teaspoon yeast and milk together until it forms a ball. Do this using a kneading hook on a Kitchen stand mixer or by spoon/hand in a bowl. The dough will be soft and sticky, but have come together to form a ball shape.
- Leave in the bowl, covered and at room temperature (or in a warm place if a cold day) for 2 hours.
- After 2 hours place the raised dough mix, the remaining flour mix, maple syrup, egg, salt, apple sauce, yeast, vanilla extract and cinnamon in a bowl and mix until combined. This can be done using a dough hook on a Kitchen Stand Mixer or by spoon/hand. Add in the drained sultanas and walnuts.
- Knead for a few minutes by hand on a well greased surface. The dough will be quite sticky but try not to add any additional flour. It will be sticky and not easy to knead like ‘normal bread’. If you feel the need to add flour use only a small amount of arrowroot.
- Form the dough into a mound shape and place on a lined and greased baking tray. Let the loaf rest on the table for 45 minutes.
- Place the dough on a piece of greased baking paper and roll/stretch into a rectangle (25cm x 15cm). It may pay to cover the dough with another piece of baking paper and roll the dough between.
- Spread the apple over the entire surface and sprinkle the walnuts evenly over.
- Lightly mark the dough into thirds using a knife (this forms guiding lines). Take the outer edge over to the 2/3rd edge then fold the free edge over the join to the folded edge.
- Use your hands to help shape the dough into a log shape.
- Lift the log (on the paper baking) onto a baking tray and allow to rise in a warm spot for 30 minutes.
- Turn oven on to 175C/350F and place a large, empty baking tray in the bottom of the oven.
- Before placing the dough in the preheated oven lightly score the top of the log.
- Fill the empty baking tray with boiling water, and place the loaf in the oven and cook for 35 to 40 minutes (this is called ‘cooking with steam’).
- After 35 to 40 minutes the log will be a nice golden brown colour but not cooked all the way through yet.
- Cover the log with foil and continue cooking for another 15 to 20 minutes (total bake time is 55 minutes). If the bottom pan has become empty refill it with boiling water.
- Just before the Apple and Walnut Log is cooked, place all the ingredients for the glaze in a saucepan and bring to a boil.
- As soon as the Apple and Walnut Log is removed from the oven, brush/pour the boiling glaze evenly over the loaf and sprinkle with chopped walnuts.
- The Apple and Walnut Loaf can be eaten warm or cold and is delightful for afternoon tea when served with Jam and Cream.
- Place the apples and the water in a small/medium sized saucepan.
- Cover the saucepan with a lid and bring to the boil over a medium/high heat
- Reduce the heat to medium and simmer for 8 minutes, or until the apple is soft.
- Mash or puree apple (retain the water in the sauce).
- Store in the fridge for up to 3 days or freeze.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/