Wednesday, December 19, 2012

CINNAMON ROLLS

     I remember the good old days of taking the subway home from high school and stopping off at Yonge and Eglington just so I could grab a Cinnabon for the rest of the way home. YUM/YUCK! Yes, they are delicious, but they sure ain't nutritious.  
     The following recipe is for a raw, refined sugar-free, gluten-free, vegan, cinnamon bun! 

INGREDIENTS
DOUGH
- 1 cup almonds, soaked
- 1/2 cup flaxseed, ground
- 1/4 cup agave nectar
CINNAMON PASTE
- 3/4 cup medjool dates
- 1/4 cup water
- 2 tbsp cinnamon
- 1 tbsp coconut oil
- 1/4 tsp sea salt
 ICING
- 1 cup cashews, soaked
- 2 tbsp agave nectar
- 2 tbsp coconut oil
- 1 tsp lemon juice
- 1/4 cup water 

PREPARATION
DOUGH
1.  Soak almonds overnight
2.  Place all ingredients in food processor and blend until very smooth.  (something I did not do and will do next time) 
CINNAMON PASTE
1. Remove pits from dates and soak for 15 minutes.          
2. Add all ingredients to food processor and blend until smooth.
ICING
1. Soak cashews overnight.
2. Add all ingredients to food processor and blend until smooth.    
***Putting it all together*** First lay down a sheet of wax paper or parchment paper. Press down dough into rectangular shape, about 1cm thick. Spread cinnamon paste on dough. Add some raisins at this point if you wish and then roll the dough to form one long cinnamon bun. Refrigerate for an hour, cut into 2 inch buns, top with icing or use it as a dip. YUM :) 

DOUGH
CINNAMON PASTE
 ICING
 
RAW CINNAMON ROLLS

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