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| Raw Cinnamon Rolls Ingredients * 1¼ cups almond meal * 1¼ cups ground flaxseed * 1 dash cayenne pepper * 1½ tablespoons cinnamon * 1 pinch sea salt * 1 cup soft pitted dates * ¼ cup water * 1 teaspoon vanilla * ⅛ cup olive oil * ⅛ cup agave nectar * ¼ cup raisins, plus a little extra * ¼ cup chopped nuts 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 and topped with an icing made from cashew butter and agave nectar and vanilla. You can find this recipe and many more at www.goneraw.com |