FOOD & DRINK
SEASON’S Keep your tins and cupboards full of festive treats with these family-friendly bakes
PREPARATION & COOKING TIME 25 minutes MAKES 22-24
Vegan stollen bites YOU WILL NEED ✔ 150ml plant-based milk ✔ 1 tbsp lemon juice ✔ 280g self-raising flour or gluten-free self-raising flour ✔ 1 tsp baking powder ✔ pinch of salt ✔ 90g vegan butter, cold and cubed ✔ 1 tsp vanilla essence ✔ 1 tsp almond essence ✔ 3 tbsp apple sauce or mashed banana ✔ 50g caster sugar ✔ 90g ground almonds ✔ 140g vegan marzipan, chilled and grated ✔ 100g mixed dried fruits with peel ✔ icing sugar, for dusting
DIRECTIONS ■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line 2 or 3 large baking trays with baking paper. ■ Add the plant-based milk and lemon juice
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to a large mixing bowl and stir. Leave for 5 minutes to form a buttermilk. ■ Add the flour, baking powder and a pinch of salt to a blender and pulse briefly. Add the butter to the blender and pulse the mix to form a fine, crumbly consistency. ■ To the buttermilk mix, whisk in the vanilla and almond essences, apple sauce (or mashed banana) and sugar. ■ Add the dry mix to the wet mix. Add in the ground almonds, marzipan and the mixed dried fruits. Stir well until no flour specks remain – the mixture will still be quite wet. ■ Using an ice-cream scoop or large dessert spoon, scoop out 22-24 bites and place them on the baking trays. Space them out a bit as they will spread slightly.
■ Lightly flour your hands and shape the bites into neater circles and smooth gently over the tops. ■ Bake for 10-12 minutes or until the bites are turning golden brown. For an even finish, bake 1 tray of stollen bites at a time and turn the tray around after 5 minutes. ■ Allow to cool on the trays for 5-10 minutes until firmer, then transfer then to a wire rack to cool fully. Dust with icing sugar and enjoy. ■ You can store the leftover stollen bites at room temperature in a sealed container for 3-5 days. Recipe and image courtesy of Amy Lanza, creator of Nourishing Amy, nourishingamy.com
