Raw Mini Christmas Stollen

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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!

 

 

Ingredients

Batter
  • 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
Filling
  • 2 cups finely shredded coconut
  • 1/4 cup raw almond butter
  • 1/2 cup coconut butter, warmed to liquid
  • 2 Tbsp raw coconut nectar, maple syrup or raw local honey
  • a pinch sea salt
  • 1 tsp pure almond extract
  • 1 tsp pure vanilla extract
  • 1 Tbsp filtered water

Instructions

  1. Combine buckwheat flour, coconut flour, flax, sea salt in a bowl and whisk together until and set aside.
  2. To a food processor, add the orange juice and zest, dates, vanilla, apple, coconut nectar to the processor and process until pretty smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).

Notes

*I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the dough), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here: http://fragrantvanillacake.blogspot.com/p/helpful-things-for-recipes-on-this-blog.html For a glaze, go here: http://fragrantvanillacake.blogspot.com/2014/12/raw-glazed-sugar-cookies.html
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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