Raw Cinnamon Buns: GF/DF (serves 15-20)

Here is a third cinnamon bun variation. I mentioned under dessert that I love the Bliss Balls from Meet the Source, (https://meetthesource.com), I also love their raw cinnamon buns. They are very hard to get, so by using their listed ingredients, I have managed to make something very similar.

“Dough”:

  • 1 1/2 cup (3 3/4 dl) almond flour
  • 1/2 cup (1 1/4 dl) flax meal
  • 1 1/4 cup (2 3/4 dl) pecans
  • 2 T coconut oil, melted
  • 1/4 t sea salt
  • 5 T agave

Filling:

  • 1 cup (2 1/2 dl) pitted dates
  • 1/2 cup (1 1/4 dl) raisins
  • 1 1/2 t cinnamon
  • a pinch of salt
  • 2-3 T water

Put all the ingredients for the “dough” in a food processor and mix till it all sticks together. Take it out and put the mix on a sheet of parchment paper. Roll it into a ball. Put another parchment paper on top, and with a rolling pin roll the “dough” into a thin rectangle.

Put all the ingredients for the filling, except the water, in the food processor and mix till the dates and raisins are broken up. Add the water, a little at a time till you have a smooth paste.

Spread the paste on the “dough”, remove the parchment paper on the top and roll it all together very carefully with the help of the remaining parchment paper. Cut the roll into 15-20 pieces.

I usually don’t put icing on my buns, since I find them sweet enough as they are. When I occasionally do, I make my own coconut butter icing.

Icing:

  • 2 1/2 cups (6 dl) shredded coconut, unsweetened
  • 1 T coconut oil, melted
  • 1/4 t vanilla extract
  • 1 t agave

Put the shredded coconut and melted coconut oil in a food processor and blend on high for a couple of minutes until smooth and creamy. Add the vanilla extract and agave and spread the icing on the buns.

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