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.
- 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
- Place the diced apples in a saucepan and bring to a simmer, add the water when the liquid cooks dry
- 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.
- Mash the apple into puree or place in blender until smooth (you can leave it slightly chunky if you prefer it that way.
- 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
- 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
- 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.
- Use a sharp knife to cut the roll in half lengthways creating two long 'strips' of pastry. Carefully twirl the two halves together.
- 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.
- 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.