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Raspberry Cardamom Rolls

  • Servings9

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Inspired by a classic Swedish treat, these rolls are the perfect breakfast pastry when you’re looking to impress. While classic breakfast rolls can take the better part of a day to assemble and bake, these rolls come together quickly and easily in about an hour, leaving you with more time to pursue other holiday endeavours.

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Savoury swap

Prefer your breakfast savoury instead of sweet? Swap out the filling in these rolls for a mix of grated cheese, a sprinkle of paprika, and some thinly sliced green onions.

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Raspberry Cardamom Rolls

  • Servings9

Ingredients

  • 1 1/2 cups (350 mL) finely ground almond flour
  • 1/3 cup (80 mL) coconut flour
  • 3 Tbsp (45 mL) coconut sugar, divided
  • 1 1/2 tsp (7 mL) baking powder
  • 1 1/4 tsp (6 mL) xanthan gum
  • 1/2 tsp (2 mL) fine sea salt
  • 5 Tbsp (75 mL) unsalted butter or vegan butter, at room temperature, divided
  • 1/4 cup (60 mL) unsweetened almond milk or unsweetened oat milk
  • 2 tsp (10 mL) vanilla extract, divided
  • 2 large organic eggs
  • 1 tsp (5 mL) ground cardamom
  • 1/2 cup (125 mL) frozen raspberries, roughly chopped
  • 4 oz (113 g) cream cheese or vegan cream cheese, softened at room temperature
  • 1 Tbsp (15 mL) maple syrup
  • 2 Tbsp (30 mL) chopped pistachio nuts

Nutrition

Per serving:

  • calories270
  • protein7 g
  • total fat22 g
    • sat. fat8 g
  • total carbohydrates15 g
    • sugars9 g
    • fibre3 g
  • sodium218 mg

Directions

01

Preheat oven to 375 F (190 C). Line 8 in (20 cm) square baking pan with parchment paper and set aside.

02

In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp (15 mL) coconut sugar, baking powder, xanthan gum, and salt until well combined.

03

In small saucepan, melt 3 Tbsp (45 mL) butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp (5 mL) vanilla extract, and eggs. Make a well in centre of dry ingredients and add butter mixture, whisking well until a shaggy and tacky dough forms. Bring dough together with your hands and place on piece of parchment paper measuring at least 12 x 15 in (30 x 38 cm). Let dough rest for 10 minutes.

04

While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp (30 ml) coconut sugar. Set aside.

05

Place an additional piece of parchment paper overtop dough before rolling out into 9 x 12 in (23 x 30 cm) rectangle. Taking care to leave 1/2 in (1.25 cm) border around edges of dough, dot and spread remaining 2 Tbsp (30 ml) butter over dough and sprinkle with reserved cardamom mixture in even layer. Sprinkle frozen raspberries over cardamom mixture. With the help of the bottom piece of parchment paper, roll up smaller side of dough to create a log. Divide dough into 9 equal pieces and place cut side down in prepared baking pan. Bake in preheated oven until golden brown, about 25 minutes. Let cool in pan for about 10 minutes.

06

While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp (5 mL) vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.

07

When ready to serve, drizzle glaze over cooled raspberry cardamom rolls and sprinkle with chopped pistachios, if desired. Rolls are best eaten the same day they are made.

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