1 1/4 cup almond meal (you can use the almond mash from making your own nut milk.)
1 1/4 cup flax meal (grind up 3/4 to 1 cup fresh flax seeds in the vitamix to make the flax meal)
1 cup medjool dates, pitted
1/4 cup water
1/4 cup raisins, plus a little extra (if your raisins are very dry, plump them up for about a half hour in warm water)
1/4 cup chopped hazelnuts or walnuts (hand chop them yourself or pulse chop them first in a small food processor or clean coffee grinder)
2 Tablespoons olive oil (or extra virgin coconut oil)
2 Tablespoons raw agave
1 1/2 Tablespoons cinnamon
1 teaspoon vanilla
1 pinch Celtic sea salt
1 dash cayenne pepper
Preparation Combine the almond meal, ground flaxseed, dash of cayenne pepper, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside. In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix these ingredients with your hands until it forms a dough. You may need to add a little water and/or agave if it is too dry, but be careful not to add too much. Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square. Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts. Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. I usually make about 8 cinnamon rolls out of this recipe. These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. For icing, it is suggested to make a generous icing of raw almond butter mixed with agave, vanilla and sea salt.
