Ingredients:

• 250g glutenfree flour
• 50g buckwheat flakes
• ½ tsp psyllium husk
• 1 sachet dry yeast
• 40g coconut flour sugar
• 1 pinch salt
• Cardamom
• Cinnamon
• 1 tbsp grated lemon zest (organic lemon)
• 1 egg
• 75g Butter or coconut oil
• 2 tbsp Quark (cream cheese)
• 150ml almond milk
• 40g almond flakes
• 15g orange peel
• 15g lemon peel
• 75g raisins
• 1 tbsp Rum
• Birch flower icing sugar

 

Directions:

• Mix the flour with the psyllium husk in a bowl and form a dip. Add 1 tbsp of coconut sugar and the yeast to it and carefully fill up with 50ml warm almond milk. Leave to rest for about 20-30 min.
• Add the lemon zest, the egg, the rest of the sugar and milk to the yeast mix and knead for at least 5 min in a kitchen machine. The dough should start to peel off the bowl.
• Add the orange and lemon peel with the raisins and rum as well as the spices and knead again.
• Place the dough on a clean surface covered in flour and form a long bread shape
• Leave the Stollen to rest for about 50min in a warm oven (max. 40°C).
• Heat up the oven to 200°C and bake the Stollen in the middle tray for about an hour.
• While the Stollen is still hot, brush it with liquid butter (or coconut oil) and cover with icing sugar.