Gluten free, vegan and fat free are usually not attributes that come to mind when hearing “Stollen” – I show you that the impossible is possible!

Today I got a real treat for you! Most of you would be familiar or would have at least heard of “Stollen”, a very dense traditional German spiced loaf typically eaten in the weeks leading up to Christmas.

Behold all this spicy, Christmas-y, fruity deliciousness!

It is basically our version of Christmas pudding and it is certainly never a light dish! Traditional Stollen is made with lots of butter (in the store-bought version often replaced with cheap margarine) as well as nuts and marzipan, none of them recommended if you are watching your waistline or are struggling with autoimmune issues (me).

Now, there is no shortage of recipes for gluten-free Stollen out there and there is even store-bought gluten free Stollen these days. Making it vegan is already a bit more of a challenge as Stollen relies heavily on milk, butter, and eggs. However, you do find recipes for vegan Stollen on the net. Problem is, even the vegan versions use lots of oil or margarine. I am presenting you here a completely fat-free version of this delicious treat that also happens to be vegan and gluten free!

It is so fluffy, juicy and delicious, you won’t miss a thing. It is comforting and perfect with a cup of hot latte or tea on a chilly afternoon. So now matter if you are vegan, want to lose weight or suffer from allergies, fear not – the perfect Stollen is awaiting you!

One loaf

454g gluten free flour (I use a self-made mix of buckwheat flour and a store-bought gf flour mix)
14g dried yeast
130ml almond milk, luke-warm
120g raw sugar
1 cup apple sauce
3tsp mixed spices (cinnamon is mandatory, everything else is up to you – I recommend ginger, cardamom, cloves, nutmeg)
almond extract
250g mixed dried fruit (sultanas etc.) and orange peel

Soak dried fruit in some hot water (or orange/apple juice) to soften.
Dissolve yeast in the milk, add a tsp of sugar and stir until completely dissolved.
Add the flour, spices and remaining sugar to a large bowl, add the yeast-milk mixture and apple sauce, mix well, cover with a dishcloth and let the dough rise in a warm spot for 15 minutes.
Add the almond extract and drained soaked fruit and knead well. Let rest for another 2-3 hours.
Preheat oven to 180°C. Fill the dough in a loaf tin and bake for 45 minutes.
For a more authentic Stollen, you can sprinkle with icing sugar after baking but it is not necessary.

Enjoy! Nat xoxo