There’s no time merrier than Christmas. The delights of the lights, warming mulled wine and the sing-a-long classics combine to create a whirlwind romance with all things festive. With drinks, parties and excessive baking it’s easy to get wrapped up in the world of all things sweet, and forget about the health and wellbeing you’ve strived for all year… Panic not! We’ve flipped a classic on its head to create something we’re sure ‘yule’ only thank us for!
We swapped the sugar for sticky honey, the plain flour for something a little more ‘wholesome’, and the sickly sweet icing for some whipped yoghurt to bring you the ‘TTH Kissmas Yule Log’, created with a little more love than your shelf bought classic.
How did we do it you ask? With a little help from Nutiva that’s how. We subbed out the butter for Nutiva’s Organic Cold Pressed Virgin Coconut Oil to create a creamy texture and nutty taste. Coconut oil helps to create the icing texture one craves with a cake, since it solidifies when placed at room temperature. Don’t get us wrong, Christmas time calls for occasional indulgence but any way we can make it just a little healthier sure does help along the way. Nutiva Coconut Oil is a great replacement for butter, helping to get in those healthy fats and also acting as a highly satiating food keeping you fuller for longer, and away from mince pie number 3!
Over to the ‘Kissmas Yule Log’…
4 Large Eggs
80g Wholemeal Flour
20g Cacao Powder
3 tbsp Honey
½ tsp Coconut oil (for greasing the tin)
2 tsp Coconut Sugar (for lining the baking parchment)
Filling & Icing:
500g Thick Greek Yoghurt
1 tsp Xantham Gum
1 tsp Vanilla Essence
1 tbsp Chia Seeds
1 tbsp Coconut Oil
1 tbsp Honey
100g Dark Chocolate
1 tbsp Coconut Flour (for dusting – optional)
Pre heat oven to 180°c
Separate the egg whites from the yolks, and place the whites in a large mixing bowl. Set the yolks to one side in a small bowl.
Using an electric whisk, beat the eggs for around 5mins until stiff peaks form. Then whisk in the yolks one at a time until you have a light and fluffy creamy mixture.
Sieve the wholemeal flour and cacao powder into the egg mix, and using a metal or silicone spoon gently fold the mixture. Be careful not to knock out the air when doing this.
Add the honey one tablespoon at a time and keep folding the mixture until evenly combined.
Line a rectangular baking tray with baking parchment, and grease this with a little coconut oil to stop the cake from sticking.
Pour the batter into the tray and smooth it right into the corners. Try not to move it around too much otherwise it will knock out the air.
Place in the oven and bake for 8-12min. Once it becomes springy to touch and it has started to shrink away from the edges it is done!
Place another sheet of baking parchment on the work surface and scatter with coconut sugar. Turn out your sponge onto this baking parchment, then with the short end closest to you roll up the warm sponge with the parchment and place to one side to cool.
Meanwhile in a large bowl mix together the yoghurt, xantham gum, vanilla essence, chia seeds, melted coconut oil and honey. Once all combined split the mixture in 2 and place half into the fridge.
Using a bain-marie melt the dark chocolate and whisk this in to the remaining half of the vanilla yoghurt mix, before setting this chocolate yoghurt mix to one side.
Once the sponge is completely cool very carefully unravel it. Spread the vanilla mix all over the sponge and then gently but tightly roll it back up.
Next use a silicone spatula or a knife to spread the chocolate yoghurt mix all over the outside of the log, before using a fork to score the icing into a bark like texture.
Use a sieve to dust the log in coconut flour ‘snow’ and serve.