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.