• 2 cups buckwheat
  • 2 cups corn flour
  • 2 tablespoons chia seeds (or linseed)
  • 1 cup raisins
  • 1 cup almond pieces
  • 2 tablespoons mirin (or rum)
  • 6 tablespoons apple vinegar
  • 6 tablespoons oil
  • 5 tabl spoons rice syrup
  • 1 cup water
  • 2 tablespoons baking powder (phosphate-free)
  • a pinch of salt
  • flour and oil for stollen pan


  1. Rinse buckwheat and soak in water for few hours or overnight.
  2. Soak raisins in mirin (or rum) and water, leave to soak for few hours.
  3. Soak chia seeds in water for 10 min.
  4. Preheat owen to 170°C or 340 °F.
  5. Grease pan with oil and flour it. Put  1/4 cup of almond pieces in pan.
  6. Pour off water from buckwheat, rinse with cold water. Mix in a food processor or puree with blender until liquid.
  7. Add all other ingredients to the buckwheat dough and mix thoroughly.
  8. Pour mixture into pan and put in preheated owen immediately.
  9. Bake for approx 1 hour. Check if done with wooden skewer. To test if it is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
  10. Leave to cool, carefully remove from pan and serve.


  • Chia seeds may be replaced with linseed shortly boiled in water.
  • Almonds may be replaced with nuts or sunflower seeds.
  • Raisins may be combined with other dried fruit.

Practical advice

  • Stollen is going to raise slightly during baking, usually more toward the centre – it may need cutting off if it does not stand straight. At least you can have a bite and test it before it is served to others.
  • Do not expect a light fluffy stollen, it is a quite rich and heavy dessert. One slice at one time should be sufficient.


  • The stollen is suitable for kids aged 1 year and over.