Cinnamon Swirl Loaf with Toasted Almonds

Don't you love recipes that are really easy but make something that looks really impressively complicated? I do! This Cinnamon Swirl Loaf is deliciously sweet and spiced, and is the perfect thing to bake on a cold Autumn day like today.

Don't be fooled by how complicated it looks, this loaf is so simple to make! And you can impress your friends and family with a deliciously fancy loaf!

Cinnamon Swirl Loaf with Toasted Almonds

Makes 1 loaf

2 1/2C plain flour

1 7g sachet instant yeast

1C hot tap water

1Tbsp sugar

1/2tsp salt

5tsp dairy free butter spread

1/2C soft brown sugar

2Tbsp cinnamon

4Tbsp powdered sugar

1 1/2tsp water

4Tbsp toasted slivered almonds

In a small jug combine the sugar, yeast and water and mix with a fork. Set aside for a minute to go frothy.

Dump the flour and salt into a large bowl or the bowl of an electric stand mixer and make a well in the center. Pour in the yeast mixture and mix thoroughly until the dough is smooth and all the flour is incorporated into the mixture. Knead until the dough is soft and elastic, about 5mins in a mixer or 10mins by hand. Form into a smooth ball and place in the bowl. Cover with a plastic bag and leave in a warm place to double in size, this should take about an hour.

Once the dough has doubled in size tip it out onto a floured surface and knead for a minute or so. Roll it out into a large rectangle, as big as you can and spread the butter spread on with a spoon, making sure you cover all of the dough well. Sprinkle over the sugar and cinnamon as evenly as you can and carefully roll into a large sausage shape. Try to roll it as tightly as you can.

Cut the dough sausage in half length ways and squidge the top ends together to secure. Turn the dough pieces so that the cinnamon sugar mixture is facing upwards. Braid the loaf by twisting one piece over the other, over and over until you reach the other ends. Make sure that as you are twisting the dough you keep the cinnamon sugar side up. Secure the ends together and then make into a circle shape, securing the ends together again. Place on a baking tray cover with a plastic bag. Leave to rise again for 20mins.

Bake in an oven preheated to 350/180 for 20mins, until nicely golden and risen. Remove from the oven and transfer to a wire rack to cool completely.

Make the icing by mixing together the powdered sugar and water and once the loaf is cooled drizzle with the icing and sprinkle with the toasted almonds.

Serve warm with a cup of tea.

Store in an airtight container for 3 days.

Pumpkin Pie Dip

I adore pumpkin pie, I remember the first time I tried one that my mum made and how delicious it was! As much as I like to bake a pie, it does take quite a bit of time and effort so I tend to only bake them for special occasions - I will definitely be baking a Pumpkin Pie for Thanksgiving this year! But when I'm craving Pumpkin Pie but don't want to slave away in the kitchen for hours I make this dip.

I kid you not it tastes EXACTLY like Pumpkin Pie filling! But it takes about two minutes to throw together. I like to serve this with apple and pear slices, and some speculoos or gingernut biscuits to dip. You could even make some little leaf shaped cookies out of pastry and then it would really be like the pie!

Pumpkin Pie Dip

Makes 2 cups

1/2C dairy free cream cheese

1C pureed pumpkin

1/2C liquid sweetener (sweet freedom/agave/maple)

1/2C powdered sugar

2tsp cinnamon

1tsp nutmeg

1/8tsp allspice

1/8tsp cloves

Combine all the ingredients in a food processor and blend until smooth and thick. Either serve immediately or place in an airtight container in the fridge until serving.

Keeps well for 3 days in the fridge.

Pumpkin Spice Syrup

This week's posts are all Autumn themed - aren't you excited that it's finally October!? And what better way to start the week off with a Pumpkin Spice Syrup recipe.

I'm obsessed with everything Pumpkin Spiced, so naturally I was really excited when a couple of years ago Starbucks brought the Pumpkin Spice Latte to the UK! However my excitement quickly disappeared when I discovered that not only does the Starbucks PSL not contain any real pumpkin, it is also laden with dairy. I spent lots of money buying Pumpkin Spice Syrup, but wasn't overly impressed as you couldn't taste the pumpkin flavor and it was too pricey.

Thankfully, I came up with this recipe and it's so delicious! (And cost effective!) I made it to give as favors for my October Crafternoon  and thought I would share the recipe here so you all can make your own Pumpkin Spice Latté's at home!

Pumpkin Spice Syrup

Makes 6 cups

2 1/2C water

2C white sugar

2C brown sugar

5tsp cinnamon

1/2tsp nutmeg

1/2tsp cloves

1/2tsp allspice

1 vanilla pod (optional)

1/2C pumpkin puree

Put the sugars and water in a large pan over a medium heat and whisk while the sugar melts. Once all the sugar has completely dissolved add the spices and pumpkin puree and whisk again to incorporate. Add the vanilla pod and simmer on a low heat for a further 10mins, whisking occasionally, until the syrup has thickened slightly. Pour into jars or a large bottle and leave the vanilla pod in the container to give an even better flavor. Leave to cool and then store in the fridge for up to 5 weeks.

Add a tablespoon to coffee for an autumnal treat!

October Crafternoon//Animal Jar DIY

For a while now I've been wanting to start a monthly Crafternoon (craft afternoon) with good food and good company, and now that we are all settled in our new house we finally have the space to do it! I know I mainly blog about food, but I thought it would be fun to post every month about the Crafternoon so you all can enjoy it too!

This month's Crafternoon was an amazing success! There were five of us in total and we had a great time chatting, eating and making these cute animal jars together. The theme was Autumn (Fall for those of you in the US) and therefore the food, table settings and gifts were all very autumnal.

I used some gorgeous pumpkins I got at my local farm shop as a centerpiece for the table, and got mini ones to use as place names for everyone, they also became a favor as people got to take them home. The other favors were little jars of Pumpkin Spice Latte Syrup (I will be posting the recipe tomorrow) and little Yankee Candle Candy Corn scented tea lights (thank goodness Yankee Candles are vegan!)

We drank hot spiced apple cider and ate smoky BBQ chili with rolls I made in the shape of pumpkins! (I will be posting the recipe later in the week) and later we had Pumpkin Spiced Coffees with Soyatoo Squirty Cream and cinnamon on top.

Everyone brought desserts to share - I will remember to take a photo next time! My contribution was my Pumpkin Spice Latté Bundt and Pumpkin Pie Dip (the recipe will be posted later this week!)

Animal Jar

Makes 1

1 jar

A small piece of paper

1 small plastic toy animal

Emulsion paint (I bought tester pots)

Superglue

1 small paintbrush

Cut a piece of paper to fit over the top of your jar. Remove the lid, place the paper on the top of the jar and put the lid back on. (This is only to protect the jar from paint)

Blob a little bit of superglue onto the feet of the toy animal and place it in the center of the jar lid. Press down lightly and then leave to set for a couple of minutes.

Paint the lid and animal as evenly as you can, making sure to get every crevice! Leave to dry (or hairdry if you are impatient like we were!) and then repeat for another two coats of paint, or until the color is bold and the coat is smooth.

Leave to dry overnight before you try to unscrew the lid.

There you have it! You can use these to store anything from food to craft supplies!

Needless to say we had a great time and can't wait for next month!