Put the coconut cream and the lemon juice in a bowl and mix until creamy. Set aside.
In a middle sized bowl add the paleo flour and the tapioca, whisk. Make a little well in the middle and add the warmed up milk, the sugar, the yeast and the vanilla, mix the wet ingredients a little until combined and put the bowl in a warm place for 30 minutes. The yeast should bubble a little bit after the time. The warm place could be the oven with light switched on.
Take the bowl out of the oven, preheat the oven to 200°C/400°F
Mix the flour with the wet ingredients and add one after the other the rest of the ingredients. The coconut cream is the last ingredient.
Put some parchment paper on a cookie tray and form ping pong ball sized batches on the tray. Bake for 15 minutes. After 10 minutes have a look, they should be golden and nearly dry when you put a toothpick in the middle of one of the Stollen bites.
Take them out of the oven, and meanwhile they cool a little, melt some more ghee. With a brush put some ghee on the top of the bites and then dust some icing sugar on the top. You can do this two or three times to have a thicker sugar coating.
Let them cool out completely on a cooling rack and then store them in an airtight container.
I omitted the candied fruit and the raisins as I don't like them. But of course it is your choice to put them instead of the almonds
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