Gluten-Free Streusel Blueberry Desserts

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These blueberry truffles very finest got a gargantuan makeover for the brand new One year.

gluten-free-blueberry-truffles-17My Aunt Heather has a gluten intolerance and since she was celebrating Christmas with us this One year, I felt I must unruffled salvage an effort on her behalf. I baked a vacation ham, made a crustless model of this quiche, supremed some Florida oranges for a pleasant citrus salad and whipped up these palatable — and gluten-free — blueberry truffles.

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I’ve had the most success with gluten free baking when I affirm a aggregate of arrow root and coconut flour. Together they yield a moist, ravishing crumb that’s extra than very finest a ample substitute — it’s surely palatable! Indubitably, coconut flour soaks up liquid sooner than a ShamWow, so that you simply’d like an inordinate quantity of eggs and liquid. On this case — six eggs and in assign of identical outdated sugar, I extinct honey.

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For the crumb, in assign of my unparalleled flour/brown sugar/butter combo I extinct ground hazelnuts and arrowroot with the butter and a runt little bit of white sugar. It doesn’t occupy the identical towering streusel appearance that my most up-to-date coffeecake did, however it with out a doubt does present a pleasant inequity to the muffin. And did I point out these had been blueberry truffles? As in an avalanche of blueberries?

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For fun, I made standard sized truffles as smartly as a tin of minis. Really, this recipe made 24 mini truffles and 10 corpulent sized! Who can withstand a mini muffin? Nobody in this dwelling – they had been the principle to switch…

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I confess — very finest sooner than serving I made a runt glaze to spoon over them so that they’d be even extra festive — however I didn’t occupy time to take pictures – so that you simply’ll want to imagine the sweet swirls and drizzles on top – even better, simply?

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Print

For the truffles

  • 1/2 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • zest of one meyer (or standard lemon)
  • 4 Tablespoons unsalted butter at room temperature
  • 1/2 cup orange blossom or other citrusy honey
  • 6 huge eggs
  • 12 ounces blueberries

For the streusel

  • 1/2 cup arrowroot flour
  • 1/2 cup hazelnut or almond flour
  • 1/4 cup sugar (or coconut sugar)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature

For the glaze (no longer mandatory)

  • 1/2 cup confectioner’s sugar
  • 34 teaspoons cream or milk



Prevent your show disguise from going darkish


  1. Preheat oven to 350°. Organize muffin liners in the muffin tin and spray with vegetable spray. Location aside.
  2. In a medium bowl mix the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Shuffle to combine.
  3. In a huge bowl, with a hand mixer beat together the honey and butter till quiet. Add the eggs and mix till quiet. Add the dry components and mix till very finest blended. Fold in the blueberries and let the batter leisure for five minutes.
  4. Meanwhile, salvage the streusel. Mix the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a runt bowl and affirm your fingers to work it together to carry out the crumble.
  5. Divide the batter amongst the muffin tins and top with the streusel. Bake for 20-25 minutes or till golden brown and instruct. Let the truffles leisure for five minutes in the pan. While truffles are cooling, salvage the (no longer mandatory) glaze. Roam together the confectioner’s sugar and cream till quiet. Drizzle the glaze over the cooled truffles and help.

Notes

  1. For mini truffles bake 10-14 minutes.
  2. These truffles freeze smartly – however whenever you occur to’re going to glaze them — wait till they’ve thawed from the freezer, then add the glaze.

  • Class: Breakfast, Dessert

Lisa Lotts


Lisa is a South Florida primarily based totally mostly meals blogger who derives inspiration from a numerous family meals-background, which comprises southern comfort meals, dilapidated French and Caribbean cuisine. On her blog, Garlic and Zest, she explores new, revolutionary flavors and the inexorable link between meals and family. Her approachable fare tastes savor dwelling.

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