Sugar free Yule log

27 November 2017

Christmas is coming and it’s time to bring out our cookbooks and test new recipes. Yule logs are huge are very popular in France but they’ve never really been part of our rituals. Ariana comes from Iran and at my place the dessert is often left aside because there are many diabetics in the family.

So, when Youmiam, a french culinary social network, offered us to participate in a Yule log contest we thought it was a great challenge. It is the brand Badoit associated with Youmiam who were juries for this challenge called “JoyFood” and now that it is over we can tell you that our sugar free Yule log was one of the 4 winners of the contest! “Ariana and Lucie doing the Joy dance in the kitchen”


Lets get over with the egotrip now, and talk about the recipe. My co-blogger Ariana made this so she will explain it to you:

To tell you the truth, I had never done a Yule log. So I was pretty scared to get started, because for Yule logs the visual aspect is as important as the taste and I wasn’t sure if I’ll be able to make something pretty. So I just started by focusing on the ingredients. I wanted to make something rather light that you could crave for even after a heavy Christmas meal, and to complicate things a bit more I decided to go sugar free. You will also notice that it is a recipe without flour and without gluten. I’m not gluten intolerant myself, but I often spend Christmas with a family member who is, and I wanted to find a suitable recipe for my next family Christmas meal.

This sugar free Yule log is really simple to make, but it does require a few tools to complete. The most important is a log mold and an insert mold.

Ingredients:

For the bottom layer

  • 3 handfuls of different types of nuts of your choice (cashews, walnuts, hazelnuts, almonds …)
  • 7 dates (preferably mazafati dates who are more fresh)
  • 2 Tbsp Coconut oil

For the first layer

  • 220 g Cashew nuts
  • 120 g Almond milk
  • 2 Tbsp Maple syrup (or agave syrup, grape molasses, honey, etc.)
  • 1 Tsp Cinnamon
  • 2 Eggs

For the apple insert

  • 2 Apples
  • 2 Tbsp Maple syrup (or agave syrup, grape molasses, honey, etc.)
  • A pinch of salt
  • 4 g Agar Agar

For the second layer

  • 220 g Cashew nuts
  • 120 g Almond milk
  • 2 Tbsp Maple syrup (or agave syrup, grape molasses, honey, etc.)
  • 1 Tsp Cinnamon
  • 3 Tbsp Coconut oil
  • 6 g Agar Agar

 

 

The day before the preparation of your log, soak the cashews in water.

soaking cashews

Preparation of the bottom layer: 5min of preparation + 30min of rest

 

 

Mix together the nuts, the pitted dates and the coconut oil.

 

 

When the mixture starts to look like a ball of dough, stop mixing and spread it out with a rolling pin.

 

Place your log mold on the dough and cut a rectangle into the dough, based on the shape of the mold.

 

 

Place the rectangle in the freezer for at least 30 minutes.

Preparation of the first layer: 10min of preparation + 30min of cooking + 30min of rest

 

 

Preheat the oven at 180 °C.

 

 

 

 

Melt the coconut oil.

 

Mix together the cashews (drained), syrup (or molasses), milk, cinnamon and eggs.

 

 

 

 

Add the coconut oil and mix.

 

 

Pour the mixture into the log mold. The mold must be only half filled.

 

 

 

In the oven for 30 minutes. Once finished, let it cool.

 

Preparation of the apple insert: 10min of preparation + 10min of cooking + 15min of rest

 

 

Peel the apples.

 

 

 

 

Cut the apples in small bits.

 

 

Cook the apples in a saucepan with the syrup and salt for 10 minutes and stir constantly.

 

 

 

Mix the agar agar with 2 Cs of water.

 

 

Add the agar-agar to the apples and mix vigorously.

 

 

 

Pour this preparation into the insert mold.

 

 

Place the insert mold in the freezer for 15 minutes.

 

 

Preparation of the second layer: 8min of preparation

 

 

Melt the coconut oil.

 

 

Mix together cashews, honey, milk and cinnamon.

 

 

 

Add the coconut oil and mix.

Assembly: 10min of preparation + 60min of rest

 

Unmold the insert to the apple and place it on the first layer.

 

Pour the preparation for the second layer on the apple insert and the first layer.

 

Place the mold in the refrigerator for 1 hour.

 

Take out the log mold and the bottom layer from the fridge. Lay the bottom layer (which should be hard now) on the mold. Place a dish on top of all and turn everything upside down. Unmold gently.

 

Sprinkle the sugar free Yule log with cinnamon powder.

You can find other recipes on our youmiam account.

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