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Sugar-free Christmas Stollen
Why it's Low GI
A sourdough take on German stollen, packed with dried fruit and dusted in coconut instead of icing sugar. Fermentation and wholegrain flour lower the GI; stevia replaces the sugar.
Method
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- The evening before: mix the starter with the flour, add the milk to a thick batter, cover and leave somewhere warm overnight. Soak the dried fruit in the fridge overnight.
- In the morning, check the dough has doubled and looks airy. Preheat the oven to 180°C.
- Chop the soaked fruit if you like, then fold the drained fruit, blueberries and butter gently into the dough.
- Transfer to a tin (not quite full) and bake about 40 minutes, until a skewer comes out clean.
- Cool completely before turning out.
- Mix the coconut shreds with the stevia (blend finer if you prefer) and dust over the stollen.
Nutrition
Per serving (est.): ~300 kcal · Carbs 52 g · Fat 8 g · Protein 8 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.