Greetings and Happy Summer! I am so happy to be guest posting at Honeyville today and very excited to be sharing another delicious recipe from Gourmet Girl Cooks. I create recipes that are low carb, grain and gluten free and without added sugar.
Today’s recipe is one that you are going to love. It’s an easy recipe to make and it also contains one of my favorite kind of summertime berries…blueberries, as well as my absolute favorite gluten-free flours to bake with; Honeyville’s blanched almond flour! I was inspired to make these Blueberry Breakfast Rolls after being contacted by one of my followers. She told me she wanted to make a healthier (grain, gluten and sugar free) version of one of her old favorite treats, “Bojangles’ Bo-Berry Biscuits” which are rich blueberry biscuits topped with a vanilla glaze. I gave her some suggestions of what I might do to recreate a grain free version but decided that I’d experiment with them to see what I could come up with.
After researching them a bit, I modified one of my buttermilk biscuit recipes and then proceeded to make a few different test batches until I was satisfied. I tested them with frozen wild blueberries (thawed, drained then re-frozen briefly before adding to prevent them from bleeding into the dough) as well as with dried blueberries. Honeyville carries dehydrated blueberries that would be perfect to use in these, too. I wanted them to be moist and decadent. I created a simple vanilla glaze to top them with (you could add lemon zest or lemon juice to the glaze to make a lemon glaze if you desired). They turned out amazing and have been added to my list of personal all-time favorites (thanks, Connie!) These biscuit-like rolls are so easy to make; you simply stir, scoop, gently pat the dough and bake; no rolling or cutting required.
I hope you enjoy my gluten-free, no sugar added recipe for Blueberry Breakfast Rolls. If you’d like to find more grain free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.
Blueberry Breakfast Rolls
Makes 12
Ingredients:
3 cups Honeyville Blanched Almond Flour
1/2 cup confectioners style Swerve Sweetener (or other powdered sweetener)
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
3 Tbsp chilled Butter, diced
3 oz very cold brick style Cream Cheese, diced
2 large Eggs
1/4 to 1/2 cup cold Buttermilk (*see note below for directions on how much to use)
1/2 cup of thawed “Frozen Wild Blueberries”, drained and patted dry (or dried blueberries)
Directions:
Preheat oven to 350 degrees F. Grease a muffin top pan or line a large baking sheet with parchment paper.
In a medium mixing bowl, add almond flour, sweetener, baking powder, soda and salt; whisk to mix well. Add diced chilled butter and cream cheese. Using a pastry/dough blender, cut butter and cream cheese into dry ingredients until moistened and crumbly.
Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark (total mixture of eggs and buttermilk should equal 3/4 cup). Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix just until it pulls together into a soft sticky dough. Fold in the blueberries. The dough will be light and fluffy.
Scoop dough onto prepared pan or baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 12 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuits). Bake for approximately 20-22 minutes or until light golden brown. Allow to cool for about 5 minutes, then transfer to wire rack to complete cooling. Prepare optional vanilla glaze and spread on top of warm biscuits, if desired. Makes 12.
*Notes: Because eggs vary in size and volume, add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (amount of buttermilk used will be between 1/4 cup to 1/2 cup, depending on the actual volume of eggs). The total liquid mixture should equal 3/4 cup. A tip to keep frozen blueberries from bleeding into the batter is to thaw them first, drain off juice; gently blot and pat dry with paper towels. Spread out on a parchment lined plate or baking sheet and freeze to keep from turning batter blue when folding them in.
Vanilla Glaze:
1 1/2 Tbsp softened Cream Cheese (very soft and almost melted)
7 to 8 Tbsp Heavy Cream
1 tsp Vanilla extract
1/4 cup confectioners style Swerve Sweetener (or other powdered sweetener)
Few drops liquid stevia, to taste
To Make Glaze: Combine cream cheese, confectioners style sweetener, and vanilla. Add cream a few tablespoons at a time, mixing vigorously after each addition until smooth and desired consistency. To adjust sweetness without altering glaze consistency, add a drop or two liquid stevia, to taste. When chilled, this glaze behaves like a rich and fluffy frosting. When warmed or spread on a warm biscuit, it melts and behaves as a glaze. Refrigerate any leftover glaze.
*Note: If desired, add 1/2 to 1 teaspoon finely grated lemon zest to glaze.
