Just in time for the holidays, this cinnamon roll recipe satisfies the sweet tooth and the desire to continue a tradition.
My family always eats traditional cinnamon rolls on Christmas morning. Since I am the only one who eats raw, the rest of them will continue to indulge with their usual breakfast treat this year. But, I don’t have to miss out with this tasty solution.
And, it doesn’t have to be reserved for a special occasion. I have them for breakfast frequently, eating two of them with a side of fresh fruit. They also make a great snack or dessert.
1¼ cup almond meal
1¼ cup ground flaxseed
1 dash cayenne pepper
1½ tablespoon cinnamon
1 pinch sea
salt
1 cup soft pitted dates
¼ cup water
1 teaspoon vanilla
.125 cup olive oil
.125 cup
agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts
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. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt (or if I have more time, I make a cashew and coconut whipped cream icing, as seen in the photo). Yum-O!
