I made the most of my weekend at home- seems like it has been ages (well, we have spent the last 2 weekends going away for races).
Saturday started with some gingerbread porridge (2 boxes for £3 in Waitrose, but they only had 1 box left!)- nice but I think it could do with more ginger! I think I am a spice addict.
Then it continued with an 8 mile run- I could not decide between a 6 and 8 mile run (I was aching a lot from body pump on Thursday-I had to miss last week due to parents evening, and normally I would go down weights if I miss weeks but I didn’t and was worried that I would not actually finish the squats track), so went on how I felt at mile 3 (when I have to choose the route home)- I was feeling great so I carried on. I even contemplated rounding it up to 10, but then thought Andy might worry about where I had got to. 1 hr 32 which I think is my quickest time for that route too. (We went out last night for a friends’ birthday and I had some chocolate orange raspberry torte for dessert- must be my rocket fuel).
This was meant to be my post run snack, but I actually forgot to drink the milk. The Larabar was amazing though- tasted very similar to the almond fudgy bars.
Then it was stollen time! Hooray! This recipe is vegan and is based on the one in Rachel Allen’s Bake (which also has the best Christmas cake recipe, gingerbread house and white chocolate peanut butter blondies need I go on- check it out). It made me 3 loaves- one normal and 2 smaller.
First up and the fruit needed soaking- 400g fruit (I used 50g mixed peel and 350g mixed fruit, but I have added cranberries, cherries etc before), 100g ground almonds, 50ml brandy, tsp vanilla and tsp almond extract.
Then heat 220ml almond milk and add 2 tsp dried yeast- leave to bubble for 10 mins. As the almond milk was sugar free I also added a tsp sugar here to help the yeast.
Meanwhile put 500g strong bread flour in a bowl with a load of spices- I did cinnamon, ginger, cardamon, cloves and nutmeg. See, spice addict.
Add the frothy milk and stir it- then knead in 150g pure spread and 100g caster sugar.
This gets sticky! You may need to add a little more flour to make it into a soft dough.
Then leave covered for 2 hours to double in size.
Then put it on a board and roll out, pour on the fruit mixture and knead it all in.
Then split it into however many loaves you want (I did 3). Roll each one out, put some marzipan in (which seems to be vegan? For some reason I thought it contained egg whites but the ones I have are just sugar and almonds) and sprinkle a few flaked almonds inside.
Then roll up into a loaf shape and attempt to seal the crack down the middle. Leave for an hour to rise. Then heat the oven to 200C.
Bake for 40-45 mins, and then dust with icing sugar. This is in the recipe but also handily covers the bits where the dough opens back out again.
I could not wait to try some (with some lovely vanilla rooibos tea). My one came out blurry, but look at this slice;
The marzipan in the middle is the best bit! 🙂
They keep for a while (if you can resist them) and also freeze well- so I have put one in the freezer and we are taking the big one to Andy’s parents tomorrow.
I hope you all had a lovely Saturday too- what did you do to relax today?
Also on a totally random note, I have seen that clif bar do seasonal flavours– how good do these sound? : spiced pumpkin pie, iced gingerbread and peppermint stick (US peeps- are they as nice as they sound?). Actually they sound like latte flavours too, but they are clif bars! Amazing. Maybe they need a stollen flavour to add to the collection….