Raspberry Cardamom Rolls
  • 1 1/2cups finely ground almond flour
  • 1/3cup coconut flour
  • 3Tbsp coconut sugardivided
  • 1 1/2tsp baking powder
  • 1 1/4tsp xanthan gum
  • 1/2tsp fine sea salt
  • 5Tbsp unsalted butter or vegan butterat room temperature, divided
  • 1/4cup unsweetened almond milk or unsweetened oat milk
  • 2tsp vanilla extractdivided
  • 2 large organic eggs
  • 1tsp ground cardamom
  • 1/2cup frozen raspberriesroughly chopped
  • 4oz cream cheese or vegan cream cheesesoftened at room temperature
  • 1Tbsp maple syrup
  • 2Tbsp chopped pistachio nuts
  1. Preheat oven to 375 F. Line 8-inch square baking pan with parchment paper and set aside.
  2. In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp coconut sugar, baking powder, xanthan gum, and salt until well combined.
  3. In small saucepan, melt 3 Tbsp butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp vanilla extract, and eggs. Make a well in center 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 inches. Let dough rest for 10 minutes.
  4. While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp coconut sugar. Set aside.
  5. Place an additional piece of parchment paper over top dough before rolling out into 9 x 12-inch rectangle. Taking care to leave 1/2-inch border around edges of dough, dot and spread remaining 2 Tbsp 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.
  6. While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.
Recipe Notes

Per serving: 270 calories; 7 g protein; 22 g total fat (8 g sat. fat); 15 g total carbohydrates (9 g sugars, 3 g fiber); 218 mg sodium