I have noticed that Japanese Instagram feeds are full of pictures of stollen at Christmas, it seams to be very popular. Because of the popularity in japan every year I make my own vegan version .
Here are a few past stollen from previous years.
This was using matcha in the flour and in the marzipan
This year using my recipe I made mini stollen bites
This is just the basic recipe which you can use to make one large stollen or mini stollen if you so wish.
First make your marzipan
I used one cup of almond flour mixed with two teaspoons of almond essence and three tablespoons of maple syrup. Cream this into a dough and set aside wrapped in plastic wrap in the fridge until needed.
(I always find I have some left over which is lovely to stuff into dates)
For the stollen
In one bowl mix
3 cups of oat flour
3/4 cup of almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
cinnamon,nutmeg,allspice,ginger and clove ( 1/2 a teaspoon to 1 teaspoon of each )
Mixed fruit and peel I used raisins, cranberries,chopped candied yuzu ( you could also add orange and lemon zest and flaked almonds)
In another bowl mix
1/2 cup coconut sugar
1/2 cup apple purée
1 teaspoon vanilla essence
1 teaspoon brown rice vinegar
3 tablespoons maple syrup
1/2 cup almond milk
1 tablespoon melted coconut butter
Mix wet into dry to form a dough.
At this point if you want to make one large stollen shape the dough in to a log and then flatten it. Roll your marzipan into a long sausage shape and put this in the middle of your flattened log then fold over the sides to encase the marzipan inside and reshape.
Or to make individual balls make balls then flatten them into a cookie shape, add balls of marzipan to each one then fold over the sides again to encase the marzipan and then roll back into a ball.
Now bake in a moderate oven for around 20mins
When they are done leave to cool and then dust with icing sugar.