January 23, 2012
There was a shop near my parents’ place that sold the most awesome, gooey, tasty cinnamon scrolls. Though delicious, there weren’t exactly the best kind of food for you. This raw vegan version will satisfy your cravings without the guilt. It’s also super easy to make, uses up the left over almond pulp from making almond mylk and you don’t need a dehydrator. Enjoy!
This recipe serves 4.
Appliances you will need:
- Coffee grinder and/or small personal blender
- grease proof or parchment paper
Ingredients (I use good local organic produce – if you can, you should too!):
1 1/2 cups almond pulp (left over from making almond milk) or almond meal
1 1/2 cups ground flaxseeds/linseeds (grind in a coffee grinder or small personal blender – I use my tribest)
3/4 tablespoon cinnamon
Pinch of Himalayan pink salt
1/8 cup cup olive oil
1/8 cup agave nectar
1 1/4 cups pitted dates
1/4 cup water (add a bit more if needed)
1 teaspoon vanilla
1/2 cup raisins
1 1/4 tbs cinnamon
After preparing all of the above:
Combine all ingredients for the dough (apart from the oil and agave) in a bowl and set aside.
Blend all ingredients for the filling (apart from the raisins and the cinnamon) on high speed until smooth. Remove half of this filling mixture and combine with the dry dough ingredients, oil and agave. Mix by hand until a dough is formed.
Add the raisins, cinnamon and a dash of good vibes to the remaining filling mixture and continue to blend until smooth.
Roll out the dough onto the grease proof/parchment paper and form a 1.5cm thick rectangle. Spread the the filling evenly over the entire surface of the dough rectangle.
Using the grease proof/parchment paper, carefully and taughtly roll the rectangle into a log shape and place in the refrigerator for an hour to set. Slice into 2-3 cm thick round scrolls.
Om nom nom!