That is a layered of marinated tofu, bread soaked in vegan chicken stock, a cheesy sauce, bbq sauce, another layer of "stuffing" bread, and another layer of tofu on top, scored with pepper-corns pressed in.
And take home dessert was a nut cherry chocolate log with rice malt syrup, rice bran cereal instead of cookies and condensed milk. It had a layer of marzipan too. Dairy Free dark chocolate.
It was a decadent hot Christmas here in Australia, but I did put on a kilo. Worth it....almost. Next year i will make LESS logs, instead of 2 just to myself! I will have to quarter the recipe.
Improved Nut Log Recipe - 1 thicker log (Recipe yet to be tried)
Nut Log Recipe: - Makes 3 logs
Improved Nut Log Recipe - 1 thicker log (Recipe yet to be tried)
200g nuts (almonds, hazelnut, cashew, pecan, pistachio?)
200g rice bran cereal
130g rice malt syrup (could use less and make up liquid with frangellico)
2tb frangellico
1t rum essence
25g chopped dark dairy free choc
Marzipan ( 1/2c almond meal blended finely with rice malt syrup and possibly aquafaba until dough consistency)
+ extra dark chocolate to coat
Optional: "choc cherry flavour"
1-2 TB cocoa
glace cherries/dried fruit as desired like dried apricots
Process dry ingredients first to texture desired in a food processor. Add wet ingredients and mix with hands. Form into log. Add in chopped fruit as desired. I liked the choc cherry flavour best, but I had a plain, and an apricot log too.
Roll out marzipan and wrap log with it. It helps to use gladwrap here to guide the marizipan on.
coat in chocolate and scratch with fork for wood grain effect.
dust with icing and top with 3 glace cherries if desired and 3 mint chocolate leaves (paint underside of mint leaves with chocolate and peel leaf once cooled to make chocolate leaves.)
Nut Log Recipe: - Makes 3 logs
50g rice bran cereal
450g biscuits (marie, tea biscuits mix) - replace with nuts if desired
300g nuts=
{150g almonds
50g roast hazelnuts
10g walnuts
30g cashews
30g pecans
30g mixed nuts (walnut pecan cashew) } - traditionally it was pistachio and almond
260g rice malt syrup (over 3/4 a jar)
3tb frangellico
2t rum essence
55g chopped dark choc
+ Chocolate to coat
1 packet marzipan
Optional: "choc cherry flavour"
2 TB cocoa
glace cherries/dried fruit as desired like dried apricots
Process dry ingredients first to texture desired in a food processor. Add wet ingredients and mix with hands. Form into log. Add in chopped fruit as desired. I liked the choc cherry flavour best, but i had a plain, and an apricot log.
roll out marzipan and wrap log with it. It helps to use gladwrap here to guide the marizipan on.
coat in chocolate and scratch with fork for wood grain effect.
dust with icing and top with 3 glace cherries if desired and 3 mint chocolate leaves (paint underside of mint leaves with chocolate and peel leaf once cooled to make chocolate leaves.)
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