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Apple Twist Loaf with Monk Fruit

Apple Twist Loaf with Monk Fruit

A twist on a tea loaf, this recipe uses Monk Fruit extract as the sweetener. Monk fruit is a low-GI alternative to sugar and can satisfy your sweet cravings. 


Loaf items

  • 2 cups whole wheat or gluten-free flour 
  • 1 cup strong bread flour
  • ¾ cup lukewarm coconut milk
  • ½ cup solid coconut oil sliced into cubes (put the oil in the fridge to solidify it)
  • 1 packet dry yeast (11g)
  • ¼ cup Monk Fruit Powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • chopped pecans

Apple pie filling

  • 4 sliced and peeled apples
  • ⅓ cup of water
  • ½ tsp ground cinnamon
  • 1 Tbsp Monk Fruit Powder
  • 1 Tbsp cornstarch mixed with water to make a paste
  • pinch of salt


  1. Place the diced apples in a saucepan and bring to a simmer, add the water when the liquid cooks dry 
  2. Cook the apple until soft. Remove from heat and add in the corn starch paste in the cinnamon, monk fruit powder and the pinch of salt.
  3. Mash the apple into puree or place in blender until smooth (you can leave it slightly chunky if you prefer it that way.
  4. Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk and knead again
  5. Leave the dough in the bowl or stand mixer, cover with a tea towel, and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does
  6. Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the cooled apple pie filling onto the dough 2 cm away from the edge. Starting from the long side of the dough, roll it into a roll.
  7. Use a sharp knife to cut the roll in half lengthways creating two long 'strips' of pastry. Carefully twirl the two halves together.
  8. Lift the twirled dough into a lined or dusted loaf tin (I used a 10x20cm tin). Place a tea towel over the loaf and set aside to rise. It won't double in size but should rise a little, sprinkle over the chopped pecans.
  9. Preheat the oven to 170°C. Bake the loaf for 30-40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. If the outside is browning too quickly, turn down the oven to 160°C and cover the loaf with an oven-safe bowl or plate. Remove the oven and enjoy.