Paleo Blueberry Roll
Indulge in the wholesome, guilt-free delight of this Paleo Blueberry Roll, a perfect blend of natural sweetness and vibrant flavors. This grain-free masterpiece is made with almond flour, coconut flour, and tapioca starch, creating a soft and moist texture that pairs beautifully with bursts of fresh blueberries and a hint of zesty lemon. Sweetened naturally with honey and free of refined sugars, this roll is both paleo and dairy-free, making it a nutritious treat for a variety of diets. The gentle rolling technique gives it an elegant swirl, making it as visually stunning as it is delicious. Ideal as a dessert, snack, or even a brunch centerpiece, this recipe comes together in under an hour and is sure to impress with its light, fruity flavors and irresistible aroma. Whether you're following a paleo lifestyle or simply craving something wholesome and sweet, this Blueberry Roll is a must-try!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup tapioca starch
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 eggs
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 0.5 cup almond milk
- 1.5 cups fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large mixing bowl, sift together the almond flour, coconut flour, tapioca starch, baking soda, and salt.
In another bowl, whisk together the eggs, honey, vanilla extract, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Gently fold in the fresh blueberries and lemon zest into the mixture.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for about 10 minutes.
Using the parchment paper overhang, carefully lift the cake out of the pan and place it onto a clean work surface.
While still warm, gently roll the cake from one short end to the other, using the parchment paper to assist. Be careful not to press too hard to avoid squishing the cake.
Let the rolled cake cool completely, seam side down, before serving.
Slice the Paleo Blueberry Roll and serve as a delightful dessert or snack.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 144.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 780 mg | 60% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
