Let’s talk Stollen – Protein Stollen. This recipe is one of the ten Christmas Protein Recipes I’m creating this Holiday Season (to compliment those in the Holiday Protein recipes ebook). I’ve already posted my recipe Protein Egg Nog and Protein Churros (which, OK, aren’t 100% a Christmas food but winter’s always a great excuse for churros) and Stollen was chosen to go next. If you’re wondering what Stollen is, let me tell you: Stollen is a German fruit cake that is commonly eaten in the Christmas season. It’s a bit like a ‘bread cake’ and contains booze-soaked dried fruit +/- marzipan +/- spices before being covered in icing sugar. As a cake, it’s pretty light – more like a bread than a cake proper – and it’s perfect over the holidays because it has those spicy undertones and well, it tastes of Christmas.
I made my Protein Stollen by using some protein powder, gluten-free flours, and unsoaked dried fruit. In retrospect I kind of wish I’d soaked my fruit in a bit of brandy so fix this omission if you make this please (if, of course, you’re into the idea; I wouldn’t want to impose alcohol on you if you’re vehemently against it). The final product is really delicious – just as bready as the original and the flavors are phenomenal! The macros too are pretty wild: per slice, you get 106kcals, 8g protein, 14g carbs (out of which 6g is fiber so net carbs = 8g), and 2g fat.
Ready to try it? Here’s the recipe:
1/2 cup vanilla whey protein powder
1/2 cup brown rice flour
2 tablespoons coconut flour
1/8 cup pea protein powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup liquid egg whites
1/2 cup raisins or sultanas
1/4 cup chopped apricots
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cardamon
1/8 cup ground almonds
1/2 tablespoon sweetener of choice
1. Whisk all of the above ingredients together until you get a sticky sort of dough.
2. Place this ‘blob’ on a nonstick pan (like the pic to the left here) and bake it at 160 C (320 F) for about 25 minutes or until, when poked with a knife, your knife comes out clean.
3. To top it, all I did was sprinkle some coconut MCT powder on top – AFTER it had cooled. That’s right, coconut MCT powder – not icing sugar. Looks just like icing sugar, doesn’t it? But it tastes so much better! It’s obviously not sweet but it’s unbelieeeevably tasty.
Macros per slice (out of 10):
14g carbs (out which 6g is fiber so net carbs = 8g)
2g is fat