My best stollen ever: totally gluten, lactose, yeast and processed sugar free, with a thick, sticky marzipan stuffing.
Lees in het Nederlands
[dropcap]S[/dropcap]tollen is a traditional German bread-like cake that is usually eaten during Christmas or Easter. The bread is filled with candied fruit and stuffed with marzipan. In the Netherlands this bread is called ‘Paasbrood’, ‘kerststol’ or ‘vruchtenstol’.
Eating stollen at Easter or Christmas brunch with my family is on of the things I enjoy most about these days. The best way to eat stollen is spooning the marzipan out of a slice of bread and spreading it on top of the bread. definitely addictive!
My own gluten, sugar and lactose free stollen
Although my family has always been quite keen on eating healthy, they have become more and more aware of the role of food for their health during the last years. Part of this has to do with one of my family members’ Colitis diagnosis.
The traditional version stollen contains gluten, processed sugar and lactose. That makes this version a typical no-no for both my family and myself. Easter is no fun without a good stollen though, so I decided to make my own gluten free, sugar free and lactose free stollen. The best part of this bread: the sticky, sweet, marzipan stuffing!
I used Amy’s base recipe for bread and adapted it to make it yeast free, lower carb and low sodium. I used bean flour (get it here) in this recipe as a gluten free flour option, as I read many very positive reviews about using bean flour for gluten free bread baking.
Yep, I totally agree with these reviews; bean flour is a keeper for me as well, as the bread came out soft, tasty and it didn’t crumble. Feel free to use another gluten free kind of flour, but I don’t recommend using coconut flour, as your bread will come out more crumbly and it will more easily fall apart.
How I made the marzipan stuffing? It’s actually quite similar to the recipe for the base layer of this raw strawberry coconut cake: I basically just mixed Medjool dates with almond meal in a food processor (I have this processor). It tasted sooo good!
Ready to make your own stollen? Here’s the recipe!
- 3 cups grams bean flour
- 1/2 cup mixed dried fruits (to choice)
- 1 cup chopped mixed nuts (of choice, unsulted and unroasted)
- 2 1/4 teaspoon xanthan gum
- 1 tablespoon palm sugar
- 1 tablespoon ground cinnamon
- 1.5 teaspoon baking soda
- 1.5 teaspoon tartaric acid
- 0.5 teaspoon nutmeg
- 1 1/4 cup warm water
- 2 extra large eggs, at room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon apple cider vinegar
- 3/4 cup pitted Medjool dates, soaked in warm water for an hour and drained
- 1/4 teaspoon almond extract
- 3/4 cup almonds or almond meal
- Preheat the oven to 350°F
- Line a 9″ x 5″ loaf pan with parchment paper.
- Combine the bean flour, chopped nuts (leave some behind for the topping), dried fruits, cream of tartar, xanthan gum, palm sugar and baking soda. Set aside.
- Combine the water, eggs, oil and vinegar in a food processor and mix.
- Place the kneeding hook, add the dry ingredients to the mixture and kneed well for about 3 minutes.
- Scoop half of the batter into the prepared loaf pan and form an unsteep gully throughout the while length of the pan.
- Set aside.
- Combine the ingredients in a food processor and mix until smooth.
- Add water if the consistency is too dry, add almond meal if the consistency is too soft.
- Remove the mixture from the food processor and form into a thick roll with the length of the pan.
- place the roll in the gully.
- Top with the other half of the dough.
- Top the bread with chopped nuts.
- Place in a warm place for an hour to rise.
- Carve the bread on top and bake for 45 – 55 minutes.
- Let the bread cool down completely before you take the bread out of the pan.
- Freeze the bread or eat it within 3 days.
Did you make this recipe? Tag me @greatbodyskin on Instagram or Twitter to share the result!