Buckwheat stollen

buckwheat stol.jpg

 

You need this:

for the stol:

  • 650 grams of buckwheat flour
  • 2 fresh eggs
  • 15 grams (tartar) baking powder
  • 3 tablespoons of Greensweet Extra Sweet
  • a coffee cup of sunflower seeds
  • 1 tablespoon of psyllium or two tablespoons of linseed
  • 2 stems of fresh lemongrass, finely chopped
  • hot water

For the topping:

For the garnish:

 

This is how you make it:

Preheat the oven to 180 degrees. Line a square brownie shape with baking paper. Mix all the ingredients for the solid in a bowl and add water until the mass has become very smooth. Make sure it is really good, so that the stollen does not dry up too dry. Pour the mass into the form and divide.

Stir all the ingredients for the topping in a bowl and add enough water to make the mass well-creamy. Deposit on the mass in the form and divide. Bake the stew in the middle of the oven until about 45-50 minutes, continue to check well. Allow to cool.

Make a glaze of the cocoa, Greensweet extra sweet and water and spread generously.

 

Source / photo: Monique van der Vloed

 

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