RAW Cinnamon Buns

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This recipe is simply delicious. I can't decide if this tastes more like a Cinnamon Bun, or a Carrot Cake. Considering how long it takes for most RAW Recipes, this one is quick to make.

Note: This is a RAW recipe, so you'll need a dehydrator (Like the Excalibur, so you can regulate temperatures.) It's possible to prepare this in an oven on the lowest setting, and prop the oven door open with a block of wood.

This recipe make 12 servings.

Contents

The Buns


Ingredients

  • 5 Dates (Soaked either over night, or minimum 2 hours)
  • 1/4 Cup Water
  • 1 Cup Flax Seeds (Grounded)
  • 1 and 1/4 Cup Almond Flour (Available at many stores, or make your own)
  • 1 Cup Spelt Flakes (I personally use Quinoa Flakes)
  • 1 Cup Pecans (Chopped Fine)
  • 2 Teaspoons Cinnamon
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Agave Nectar
  • 1 Cup Water


Instructions

  1. After soaking the dates. Blend with 1/4 Cup water, and set aside.
  2. Combine Flax, Almond Flour, Chopped Pecans, and Spelt/Quinoa Flakes in a bowl.
  3. In a separate bowl, combine Date Paste, Olive Oil, Agave, and 1 Cup Water
  4. Mix wet ingredients into dry using a wooden spoon to mix well. (This will quickly form a dough)
  5. Spread the mixture onto a non-stick dehydrator sheet (Or nonstick pan if you're using an oven). Form the mixture into a rectangle that's a little less than 1/2 inch thick.
  6. Dehydrate at 115°F for 30 minutes, then flip over onto a dehydrator screen and dehydrate for another 20 minutes. (Remove when done. If using an oven, you'll have to do this carefully. With dehydrator, this is a simple task.)

The Filling


Ingredients

  • 1 Young Thai Coconut (Flesh Only)
  • 1 Cup Raw Cashews (Soaked overnight, rinsed and drained)
  • 1/2 Raw Almonds (Soaked overnight, rinsed and drained)
  • 1/4 Cup Agave Nectar
  • 1 Tablespoon Vanilla
  • 1/2 Cup Raisins


Instructions

  1. Place all ingredients (Except Raisins) in food processor, and process until smooth.
  2. Empty into a bowl, and stir in raisins.

The Icing


Ingredients

  • 1 1/2 Cups Cashews
  • 1/2 Cup Water
  • 3 Tablespoons Coconut Oil
  • 2 Tablespoons Agave Nectar (or Raw honey, which I prefer.)
  • 1 Tablespoon Pure Vanilla Extract
  • 1/4 Teaspoon Sea Salt

Instructions

  1. Place all ingredients into a blender, and blend until smooth.
  2. Transfer to a small container, and refrigerate for 1 hour.

Assembly


Ingredients

  1. Place the "Bun" on Parchment paper.
  2. Spread all of the filling over the top. (Either cover to all edges, or alternately; Spread to edges on long ends, leave 1-2 inches on the short ends for rolling)
  3. Carefully roll short end to short end. (Making a Log)
  4. Slice the log into 12 Servings Sizes.
  5. When ready to serve, cover with the Icing.
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