Glutenvrije paasstol met suikervrij spijs

Recipes Easter Baking Sugar-free

This Easter bread is easy to make and, unlike most gluten-free bakes, not overly crumbly. That promises a delicious Easter brunch!

Recipe

Gluten-free Easter stollen with sugar-free almond filling

This Easter bread is easy to make and, unlike most gluten-free bakes, not overly crumbly. That promises a delicious Easter brunch!

Course	Breakfast
Kitchen	Dutch
Servings	1 loaf

Preparation time

Preparation time	40 min
Stiffen up min.	40 min
Total	1 hour 55 min

Equipment

Large bowl
Small saucepan
Mixer
Food processor
Loaf tin or baking pan
Parchment paper
Tea towel
Oven

Ingredients

450 g gluten-free self-raising flour
14 g dry yeast
225 ml oat or almond milk
100 g coconut oil
40 g coconut blossom sugar
1 egg
zest of 1 lemon
250 g raisins
200 g almonds (or almond flour)
175 g Medjool dates
juice of 1/2–1 lemon

Gluten-free Easter stollen with sugar-free almond filling

Soak the raisins for about half an hour.
Preheat the oven to 190°C.
Mix the bread mix with the yeast, coconut blossom sugar and lemon zest in a large bowl. In a small saucepan, melt the coconut oil together with the oat milk. Add this melted mixture to the dry ingredients, along with an egg. Mix well with a mixer (or with a fork).
Drain the raisins and add them to the dough. If the dough becomes too sticky, optionally add a little (approx. 1 tablespoon) gluten-free flour, for example rice flour, and knead well.
Now make the almond filling. Put the almond meal, the pitted dates and the lemon juice in a food processor and blend until fine. Knead this into a 'dough' as well.
Line a loaf tin or baking pan with parchment paper and press half of the bread dough into it. This layer should fill about 2/5 of the pan.
If possible, roll the almond filling into an elongated shape and press it into the bottom dough layer. Now cover the filling with the other half of the dough.
Cover the pan with a tea towel and let it rise for about 30–40 minutes.
Bake the stollen in the oven for about 30 to 40 minutes. Enjoy!

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This gluten-free Easter stollen is a delightful festive treat for Easter breakfast or lunch. Thanks to the sugar-free almond filling made from dates and almonds, it's a mindful choice that still tastes great.

Store the stollen in an airtight container or wrap it in cling film. That way it will stay fresh for a few days. You can also freeze the stollen and reheat it later for a freshly baked feel.