Raw Food Breakfasts n-3 : Raw Cinnamon Buns

Raw Cinnamon Buns 

Buns: 

• 5 Dates 

• 1/4 cups Water 

• 1 cup Ground Flax 

• 1 1/4 cups Almond Flour 

• 1 cups Spelt Flakes *** 

• 1 cups Chopped Pecans (chopped fine) 

• 2 t. Cinnamon 

• 3 T. Olive Oil 

• 1/4 cups Agave 

• 1 cup Water 

Soak dates. Blend with 1/4 cups water to make a smooth date paste. Set aside for later. 

Combine flax, almond flour, finely chopped pecans, and Spelt flakes. 

In a separate bowl, combine date paste, olive oil, 1/4 cups agave and 1 cup water. Mix wet ingredients into dry. Spread in a rectangle on a non-stick dehydrator sheet. You want this to be a little less than 1/2 inch thick. 

Dehydrate at 145 for 30 minutes. Flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. While the bun is dehydrating, you will want to prepare the filling. 

Filling: 

• 1 Young Thai Coconut (the white part only) 

• 1 cup Cashews 

• 1/2 cups Almonds 

• 1/4 cups Raw Agave 

• 1 T Vanilla (not raw) 

• 1/2 cups raisins 

Soak Almonds and Cashews for at least 3 hours to soften. Place in food processor with remaining ingredients except raisins, process until smooth. Stir in raisins. 

Assembly: 

Place “bun” on parchment paper. Spread filling on bun. You can spread to the edges on the long sides but leave an inch or two on the short sides. Gently roll up the roll. Slice and top with icing. Makes 12. 

Icing: 

• 1 cups Raw Cashew Butter 

• 3 T Maple Syrup (not raw) 

• 1 t. Cinnamon 

• 3-4 T Water 

Mix all ingredients except water. Add water 1 T at a time to desired consistency.