Stollen Bites

Stollen Bites
Stollen Bites
Print Recipe
Servings Prep Time
30 20 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
30 20 minutes
Cook Time Passive Time
15 minutes 30 minutes
Stollen Bites
Stollen Bites
Print Recipe
Servings Prep Time
30 20 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
30 20 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
For the coating:
Servings:
Instructions
  1. Put the coconut cream and the lemon juice in a bowl and mix then until creamy. Set aside.
  2. In a middle seized 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 switches on.
  3. Take the bowl out of the oven, preheat the oven to 200°C/400°F
  4. 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.
  5. Put some parchment paper on a cookie tray and form ping pong ball seized 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.
  6. 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.
  7. 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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