There's not long to go before Christmas day but if you still have time for a yummy and easy bake that you can serve on Christmas day, then here's a great recipe to try. These Stollen bars taste amazing, full of Christmas spices, nuts and fruit. They are easy to alter too. You can opt to use different nuts, different flavour extracts and different fruits. I plan to make an apple stollen next!
A big thank you to Hannah from Domestic Gothess (Click here for the link to the original recipe: Vegan Stollen Bars - Domestic Gothess) I now have another recipe to add to my Christmas repertoire that I'll use again and again I'm sure.
300 g marzipan (my block was only 250 g but it was still plenty)
175 g caster sugar
125 g thick vegan yogurt
90 g vegan block butter (melted)
2 tsp orange extract
½ tsp almond extract
1 tsp glycerine (optional, I didn't use)
1 tsp mixed spice
½ tsp ground cardamom
¼ tsp salt
75 g ground almonds
1 tsp baking powder
60 g dried cranberries
60 g sultanas or raisins
100 g pistachios roughly chopped (I used a mix of walnuts, almonds, hazelnuts and cashews)
250 g white bread flour
30 g vegan butter (melted)
Icing sugar for dusting
Preheat the oven to 180°C and grease and line an 8 inch square cake tin.
Chop the marzipan into 1-2 cm cubes. Spread them in a single layer onto a tray and put the tray in the freezer.
Whisk the caster sugar, melted vegan block butter, non-dairy yogurt, orange extract, almond extract, glycerine, mixed spice, ground cardamom and salt in a large bowl until completely combined.
Whisk in the ground almonds and baking powder.
Stir through the dried cranberries, sultanas and the chopped nuts.
Add the flour and stir in until completely combined.
Fold through the frozen marzipan.
Put the dough into the tin and spread it out evenly. Make sure it is pressed into all four corners.
Bake for 40 minutes, until it is golden brown and a skewer comes out clean.
Leave the stollen to cool in the tin for 20 minutes then brush it with all of the melted butter.
Keep the stollen in the tin until completely cool then wrap in tin foil and store at room temperature until you're ready to serve it.
To decorate it, brush it again with melted butter, dust it with icing sugar and slice.
I hope you enjoy making this recipe. I cut mine into bitesize bars and took them with me to spread festive cheer everywhere I went this week. They were very well received and I've already been asked when I'll be making some more!
Thanks for reading, Merry Christmas and Happy New Year to you all.