Recipe for Cinnamon Buns!

Jan 9, 2012 by Trina

Raw 'bready' things are fun to make. To me, and I'm sure others like me who were born without the baking gene, (usually accompanied by the math gene which I also missed out on) raw 'baking' is far easier. I make cinnamon buns with raw ingredients and they get some ooey gooey oos ad aaaw's. You'll need.. a food processor, dehydrator and vitamix. Dough… 3 cups pecans, unsoaked. 3 cups sunflower seeds, soaked. 1/4 cup fresh ginger, loosely chopped 3 heaping tablespoons cinnamon 6 dates, pitted 1/4 cup raw local honey (or more if you like sweeter rolls) 1/2 cup of olive oil or coconut oil 1/2 cup of lemon juice 1 tbsp salt 1 tbspn pepper Ground Flax seed – add as required to desired dough consistency. It should be wet but manageable. Also you'll need some for rolling. approx 4 cups. In your food processor, add your ingredients as though you baking. Blend. Voila! Raw Dough. Stir in Raisins and chopped nuts or even orange rind. yum! TIP: Remember it is always important to taste as you go and adjust as desired! Rolling… Mix 1 cup ground flax with 1 tbsp cinnamon. This will function like flour on your rolling board. Take a handful of the dough, and roll into ground flax and cinnamon mixture in the shape of a 'worm'. Spiral into a cinnamon 'bun' individually and place on dehydrator sheet. Continue until you have happy sheets of swirly cinnamon buns ready for the dehydrator. Place cinnamon buns in the dehydrator overnight and in the morning the kitchen will smell terrific! Breakfast is ready! Last minute icing… In a Vitamix, blend until smooth… 1 cup macadamia nuts (any nut will do really) 1/2 cup honey 1/4 cup lemon juice lemon rind pinch of salt TIP: Ground Flax works like a thickener in raw foods. It adds texture, fiber and strength to crackers and cookies. Grind flax in the vitamix and keep in the fridge. Flax is high in Essential Fatty Acids and a terrific source of fiber.