By Chef #618469 on December 11, 2012
"A few years ago I was working for a Dutch Bakery here in Michigan. When it was Christmas time, my primary my job was to make and decorate cookies. But I would snack on Stollen all day long. I had never had it before and I loved it. I made this recipe with half whole wheat to add some more fiber and substituted coconut milk because I am alergic to milk. It is still high in sugar. Yet with all the fruit and nuts it can be a good source of energy as you are busily preparing for the party, or the perfect snack to feed to your guests."
Serving Size: 1 (82 g)
Servings Per Recipe: 12