Servings: 6 serving
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Allow logs to cool before glazing.
Ingredients
- 4 cups spelt flour
- 2 cups ancient grain flour
- 1 cup rye flour
- 2 cups almond flour
- 1 1/3 cups coconut oil
- 1 cup ghee
- 1 1/3 cups maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon cardamom
- 2 cups chopped almonds
- 2 cups golden raisins
- 2 cups dried cranberries
- 3 cups maple powdered sugar to create, blend regular powdered sugar with a bit of maple sugar or maple syrup until you have a crumbly mixture
- 6-12 tablespoons milk or a plant-based milk alternative adjust as needed for glaze consistency
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the spelt flour, ancient grain flour, rye flour, and almond flour until well combined.
- In a small saucepan, gently melt the coconut oil and ghee over medium-low heat. Do not allow the oils to smoke or burn.
- Pour the wet mixture over the dry flour mixture. Stir with a wooden spoon until the flours are thoroughly moistened with the wet ingredients.
- Fold in the chopped almonds, golden raisins, and dried cranberries into the dough, ensuring the fruit and nuts are evenly distributed.
- Divide the dough into 12 equal portions. On a lightly floured surface, roll each portion into a log, approximately 6 inches long. Flatten each log slightly to mimic the traditional stollen shape.
- Place the logs on parchment-lined baking sheets, leaving ample space between each for spreading.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and a toothpick inserted into the center comes out clean.
- While the stollen bakes, prepare the maple powdered sugar glaze by mixing the maple powdered sugar with milk or a plant-based alternative, one tablespoon at a time, until a thick yet pourable consistency is achieved.
- Once the stollen is done baking, let them cool for about 10 minutes on a wire rack, then drizzle the maple powdered sugar glaze over the top of each log.
- Allow the glazed stollen to rest until the glaze sets completely before serving.
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06/10/2024 10:45 am GMT
