Raw vegan cinnamon rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 185.3
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 33.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.4 g
- Protein: 4.9 g
View full nutritional breakdown of Raw vegan cinnamon rolls calories by ingredient
Introduction
Requires dehydrator. Original recipe is on www.rawsacramento.net where you'll also find a recipe for an optional frosting that i did not include Requires dehydrator. Original recipe is on www.rawsacramento.net where you'll also find a recipe for an optional frosting that i did not includeNumber of Servings: 12
Ingredients
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Dough:
1.25 c almond meal (leftover from making almond milk)
1.25c flax meal (or 2/3 c whole flax seeds, ground in blender or clean coffee grinder)
1/2 c pitted dates, firmly packed
1 tbsp water
1 dash celtic sea salt
1 dash cayenne
1/8 cup coconut oil
Filling:
1/4 c pitted dates, firmly packed
1/4 c raisins
1/2 tbsp Cinnamon
1 tbsp water
1/4 c walnuts, coarsely chopped.
Directions
Dough:
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into 12 pieces and dehydrate at 105 degrees until warm.
Tip: Keep rolls in your freezer. Dehydrate as needed.
Number of Servings: 12
Recipe submitted by SparkPeople user MMMLEAFYGREENS.
Blend the dates and water in a food processor or blender until it becomes a paste. Mix everything in a large bowl and work with your hands until the dough is well mixed. Place the dough on a Teflex sheet or piece of wax paper and form into a ¼" thick square using your hands to shape it. Then cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Filling:
Puree the first 4 ingredients in a food processor until the mixture becomes smooth. Spread the mixture onto dough. Sprinkle with extra raisins and walnuts. Using the Teflex sheet on the bottom to push, roll the dough tightly. Wrap the roll in the Teflex or wax paper and place in the refrigerator until chilled. Slice into 12 pieces and dehydrate at 105 degrees until warm.
Tip: Keep rolls in your freezer. Dehydrate as needed.
Number of Servings: 12
Recipe submitted by SparkPeople user MMMLEAFYGREENS.
Member Ratings For This Recipe
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GOMASIOPHILE
