On Sunday, a sweet friend came to visit in the afternoon. Wanting to make a treat in her honor, i remembered a recipe that sounded delectable from GoneRaw.com.
Cinnamon has a lot of fantastic qualities. You can read more about them at my other blog.
Here is the cooking formula from Shannonmarie (and the photos from me - some are okay, others subpar and not so delicious looking, just figured that if i was going to bother, may as well see the photos all the way through!):
"Servings: Serves 4-8
Ingredients:
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
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 co
ver 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!"
okay, i admit it...this is not my photography...or my cinnabuns...these are Shannonmarie's
These were mine. Just as tasty but not as pretty.They were gone shortly after this photo was taken. Tomorrow evening these will manifest again for the dessert portion of a dinner with friends.
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