Christmas recipe – Christmas bread with almond paste. An easy and healthy variation of the less healthy Christmas stollen. Perfect for a more healthy Christmas breakfast.
When I still lived with my parents, I used to look forward to the Christmas breakfast. We had a Christmas stollen with butter, sugar loaf and croissants. Super delicious, but afterwards I had a dip and felt exploded. Not very weird if you start the day with that many fat and sugar. I just wasn’t aware of it at that time. But almond paste is such a guilty pleasure of mine and I know whom I got that from.
I know a story from a long time ago that my mum came downstairs on a Christmas morning and there was a tunnel in the Christmas stollen. After a nightshift my father had eaten all the almond paste out of it. Nowadays I am much more aware of healthy food and that many sugars don’t fit in that lifestyle. Last year was our first Christmas breakfast together in our own house. I made a variation of the Christmas stollen and wanted to make it again this year. If only to be able to share it with you. So if you are looking for a more healthy alternative for the Christmas stollen, don’t look any further and try this Christmas bread.
Baking time:Â Â Â Â Â Â 30 minutes
Amount:Â Â Â Â Â Â Â Â Â Â Â 1 bread
- Moist. clean towel
- Baking Paper
- Baking Tray
Lactose free
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No refined sugars added
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100% organic ingredients
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Ingredients
50 grams coconut oil
125 grams raisins 1/2 egg 5 grams yeast 2 table spoons of water 20 grams agave syrup 100 grams spelt flour 100 milliliters plant based milk 125 grams almond flour 100 milliliters honey  |
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Put the coconut oil in a small pan and put on low heat fire. Melt slowly and make sure it does not boil. Next put the raisins in a bowl with water and let them well. |
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​Whisk an egg in a mug or small bowl. It is easy to use a fork to do so. Make sure the egg is mixed properly. You will need approximately half of the whisked egg. You can set aside the other half to cover the bread with later if you prefer. |
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Put half of the whisked egg in a mixing bowl, add the melted coconut oil, agave syrup, spelt flour, yeast, 2 table spoons of water and the plant based milk. Mix the ingredients properly and when it becomes a dough, you can knead it into a dough ball with your hands. The dough is really sticky, but that is normal. Make a ball of the dough (if you manage) and otherwise a whole. |
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​Grab a clean towel, make it moist. Lay over the bowl and set in a warm spot. Let the dough rise for an hour. After 45 minutes you can preheat the oven on 180 degrees Celsius (392 Fahrenheit). When the dough has risen, you can add the raisins to it. I don’t really like raisins so I used half of them. Knead the raisins through the dough. |
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When you have kneaded the dough, you can lay it out on a piece of baking paper on a baking tray. Because the dough is really sticky you can’t use a rolling pin. Divide the dough with your hands. You can give it the shape of the bread you like. You knead it in the right shape. Next make the almond paste. |
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Mix the almond flour with the honey in a bowl. The easiest way to do is by using a fork. Continue until a crumbly, sticky mixture arises. Divide the paste over the dough. Make sure it is divided, but leave the edges a bit open. |
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Fold the bottom of the dough and afterwards also the top and sides. Make sure the bread is closed on all sides and is a real bread. Optionally you can cover the bread with the rest of the egg. Bake the bread for 30 minutes in a preheated oven. Pay attention that the baking time may differ per oven. |
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