Let the aroma of sweet orange, vanilla and almond waft through the air as your raw mini Christmas stollen “bakes” to perfection in the dehydrator. If you’re not familiar with a stollen, it is a buttery, dense, sugary and goodie-filled bread traditionally made in Germany during the holiday season. This version leaves the refined sugars and flours in the cupboard, highlighting instead the wonders of sprouted flours, ground flax, raw nut butters, and healthy sweeteners such as maple, raw local honey, and coconut nectar. Yummalicious and even Grandma-approved. Enjoy!
- 1 1/4 cups raw sprouted buckwheat flour or sprouted oat flour
- 3/4 cup ground flax seed
- 2 cups raw coconut flour (do NOT use store-bought!)*
- 1/4 tsp sea salt
- 1 Tbsp orange zest
- 1/4 cup orange juice
- 2 tsp pure vanilla extract
- 1 1/2 cups diced sweet apples
- 3/4 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
- 1/3 cup raw coconut nectar (or maple syrup or your choice liquid sweetener)
- 3/4 cup dried cranberries or cherries
- 3/4 cup golden raisins
- 1/2 cup chopped pistachios
- 1/2 cup chopped walnuts
- Combine buckwheat flour, coconut flour, flax, sea salt in a bowl and whisk together until and set aside.
- To a food processor, add the orange juice and zest, dates, vanilla, apple, coconut nectar to the processor and process until pretty smooth.
- Add the dry ingredients back and process until smooth and well incorporated. Mix in the dried cranberries, golden raisins, pistachios, and walnuts by hand in a bowl.
- Put down a sheet of parchment paper, then place the dough on it. Oil your hands and a rolling pin with coconut oil, and roll out into a rectangle about 8 x 12 inches. Cover with plastic wrap while you make the filling.
- For the filling, in a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter). Set aside in a bowl.
- To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth. Add the reserved coconut and process until smooth like dough.
- Shape into a log as long as the other dough, and place in the center of it the long way. Using the parchment to assist you, roll the dough around the marzipan filling, and seal the edges, tucking the ends in and making sure the seam is on the bottom.
- Place in the dehydrator and dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers).