Ingredients
For the Stollen dough:
- 150 gr all purpose paleo flour
- 100 gr tapioca flour
- 25 gr active yeast
- 50 ml almond milk
- 75 gr coconut flower sugar
- 1 tsp vanilla paste
- 75 gr almonds (roughly ground)
- 50 gr dark chocolate chips
- 150 gr ghee (melted)
- 1 egg yolk
- 1 fresh ground lemon zest
- 125 gr coconut cream
- 1 fresh squeezed lemon or lime juice
For the coating:
- 50 gr ghee (melted)
- 50 gr icing sugar
Servings:
Instructions
- 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.
Recipe Notes
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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