Healthy Stollen (German Christmas Bread)
Prep time
Cook time
Total time
Serves: 15
For the Stollen dough:
  • 80g raisins
  • the juice of two oranges
  • 9g dry yeast
  • 6 tablespoons of almond milk
  • 4 tablespoons of coconut sugar
  • 200g of whole-wheat spelt flour (or a mix of brown rice and buckwheat flour)
  • 90g extra virgin coconut oil, liquid
  • 50g of finely chopped almonds
  • the zest of one organic lemon
  • the zest of one organic orange
  • ½ teaspoon of cinnamon
  • a pinch of cardamom
  • a pinch of sea salt
  • powdered xylit for decoration
For the marzipan-poppyseed filling:
  • 60g blanched almonds
  • 3 tablespoons of coconut sugar
  • 3 tablespoons of poppy seeds
  • 10g of water
  1. Soak the raisins in the fresh orange juice over night or for at least 30 minutes.
  2. Quickly heat the almond milk until lukewarm. Mix the yeast, almond milk and two tablespoons of coconut sugar in a small bowl and set aside to activate for 10 minutes. There should be some visible bubbles if the yeast is active.
  3. Combine spelt flour, activated yeast, two tablespoons of coconut sugar, the liquid coconut oil, lemon and orange zest, salt, cinnamon, cardamom in a bowl and knead with a hand mixer, your hands or simply combine everything in a food processor. Then gradually add the drained raisins and chopped almonds and work them into the dough. Place the dough in a large bowl, cover with a kitchen towel and let rise for 30 minutes in a warm place.
  4. In the meantime, prepare the marzipan-poppyseed-filling: Finely ground the almonds to a flour using a food processor or blender. Add the coconut sugar, poppy seeds and water and mix to a rough paste.
  5. Once the dough has doubled (if it hasn't 100% doubled, don't worry it's not mandatory as we will make mini stollen and not one large one), divide the dough into 15 - 20 equal pieces (roughly 1 tablespoon of dough per stollen), and roll each piece out into a rectangle. Place about 1 teaspoon of the marzipan-poppyseeds-filling in the center of each stollen. Fold the dough over the marzipan and press to seal. Place the stollen onto a baking tray aligned with baking paper. Cover with a kitchen towl and let sit for another 30 minutes.
  6. Pre-heat the oven to 180°C (350°F). Bake the mini stollen for about 15 - 20 minutes until golden brown.
  7. Roll the warm stollen in powdered xylit. They are ready to eat now, but they do taste better the following days.
Recipe by Heavenlynn Healthy at