Cinnamon Rolls

Raw Cinnamon Raisin Rolls
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Ingredients
Dough
  1. 2 1/2 cups Almond Pulp (left over from making nut milk)
  2. 2 cups Flax Meal
  3. 1 cup packed Dates
  4. 1/4 tsp High Mineral Salt
  5. a dash of Cayenne Pepper
  6. 1/4 cup Olive or Coconut Oil
Cinnamon Raisin Filling
  1. 1 cup packed Pitted Dates soaked in 1/4 cup warm water
  2. 1 cup Raisons soaked in 1/4 cup warm water soaked 20 mins
  3. 2 tbsp Cinnamon
  4. 1/4 cup Water
  5. 1/2 cup soaked & dehydrated Walnuts, coarsely chopped
  6. 1 medium Apple, shredded
  7. 1/4 cup extra Raisons
Frosting/Icing
  1. 1 cup of Pine nuts
  2. 1/3 cup Water
  3. 4-6 tbsp Raw Honey
  4. 2 tbsp Orange Juice
  5. ¼ tsp Orange zest
  6. 2 Drops Orange Essential Oil
  7. 1 tsp Vanilla Extract
Instructions
Dough
  1. Blend the dates a and water together in a food processor or blender, until it becomes a paste.
  2. Mix all the remaining ingredients together with your hands in a large mixing bowl
  3. Place dough on a teflex sheet or wax paper and form into a thick 1/4 inch square using your hands.
  4. Then cover the dough with another teflex sheet and roll with a rolling pin until the dough is a uniform thickness.
Cinnamon Raisin Filling
  1. Puree the first four ingredients in a food processor until it becomes smooth
  2. Spread the mixture onto the dough, leaving one edge free of filling so that when you roll it, this is the end that you seal.
  3. Sprinkle with Walnuts extra raisons
  4. Using the telfex sheet on bottom to push, rough dough tightly
  5. Freeze for 1 hour or more
  6. Slice into ½ inch thick rolls
  7. Place slices in dehydrator for 4 hours at 35 degrees for 4-6 hours or until warm to touch, but still soft and moist.
Frosting/Icing
  1. Blend all ingredients until smooth and creamy, Add a little extra water if you want it thinner
  2. Drizzle on top of dehydrated cinnamon Rolls
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