Raw Cinnamon Buns http://www.rawmazing.com/raw-cinnamon-buns/
- 5 medjool dates
- 1/4 C Water
- 1 C Ground Flax
- 1 1/4 C Almond Flour (use almond mash leftover from making nut milk)
- 1 C Spelt Flakes (use raw oats if you can't find these)
- 1 C Chopped Pecans (chopped fine)
- 2 t. Cinnamon
- 3 T. Olive Oil (use coconut oil)
- 1/4 C Agave
- 1 C Water
Soak dates. Blend with 1/4 C water to make a smooth date paste. Set aside.
Combine flax, almond flour (I use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and Spelt flakes. In a separate bowl, combine date paste, olive oil, 1/4 C agave and 1 C water. Mix wet ingredients into dry. Spread in a rectangle on a non-stick dehydrator sheet. You want this to be a little less than 1/2 inch thick. Dehydrate at 145 for 30 minutes. Flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. While the bun is dehydrating, you will want to prepare the filling.
- 1 Young Thai Coconut (the white part)
- 1 C Cashews
- 1/2 C Almonds
- 1/4 C Raw Agave
- 1 tsp vanilla powder
- 1/2 C raisins
Soak Almonds and Cashews for at least 3 hours to soften. Place in vitamix blender with remaining ingredients except raisins, process until smooth. Stir in raisins.
Place “bun” on parchment paper. Spread filling on bun. You can spread to the edges on the long sides but leave an inch or two on the short sides. Gently roll up the roll. Slice and top with icing. Makes 12.
- 1 C Raw Cashew Butter
- 3 T Maple Syrup (not raw)
- 1 t. Cinnamon
- 3-4 T Water
Mix all ingredients except water. Add water 1 T at a time to desired consistency.
Raw Gooey Cinnamon Buns by Anne Marie Gianni (if you click on her name, you'll be taken to her recipe) Ingredients: 1 1/4 cup almond meal 1 cup ground flax seed 1 1/4 cup soft pitted dates 1/4 cup water or more if needed 1/4 cup softened coconut oil 1/4 cup raisins 1/4 cup chopped pecans 2 tablespoon cinnamon 1 tablespoon coconut butter 1 teaspoon vanilla 1 pinch sea salt Preparation: Fold the almond meal, ground flax seed, 1 Tbsp. cinnamon, pinch sea salt, and pinch of vanilla in a bowl. Set aside. Process dates, 1/2 of the raisins, water and vanilla into a paste in a food processor. Then remove half of that paste mixture and add it to the dry ingredients, along with the coconut oil. Mix these ingredients with your hands until it forms a dough. You may need to add a little water or oil if it is too dry. Spread the dough out on a piece of parchment paper, and shape it into a 1/4-inch thick rectangle. Take the rest of the date paste left in your food processor add the remaining raisins, 1 Tbsp. of cinnamon and coconut butter. Process until smooth. Then, spread a thin layer of the paste onto the dough. Using the parchment paper to help hold everything together, carefully roll the dough into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. These cinnamon rolls can be eaten right away or warmed in a dehydrator. Optional: Cashew Whipped Cream By Nomi Shannon 1 cup cashews, soaked at least 2 hours 4 dates – soaked at least 2 hours vanilla bean water (enough to yield a light fluffy mixture) Blend in the vitamix blender and drizzle over the top of the cinnamon buns.