Ingredients
- 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
Directions
- Rinse buckwheat and soak in water for few hours or overnight.
- Soak raisins in mirin (or rum) and water, leave to soak for few hours.
- Soak chia seeds in water for 10 min.
- Preheat owen to 170°C or 340 °F.
- Grease pan with oil and flour it. Put 1/4 cup of almond pieces in pan.
- Pour off water from buckwheat, rinse with cold water. Mix in a food processor or puree with blender until liquid.
- Add all other ingredients to the buckwheat dough and mix thoroughly.
- Pour mixture into pan and put in preheated owen immediately.
- 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
- Leave to cool, carefully remove from pan and serve.
Modification
- 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.
Children
- The stollen is suitable for kids aged 1 year and over.
