Tuesday, November 4, 2014

Raw Apple Flax Cinnamon Buns

Sunday mornings call for a bit more than a smoothie sometimes... especially if you have been good and avoided eating any Halloween candy! So here is a sweet raw treat I came up with. Very good, although the recipe is a bit altered to make up for  some errors in my actual attempt (not enough sweetener, not sliced thinly enough, and not dehydrated long enough originally!) Enjoy!


1 cup of almond pulp (leftover from making almond milk)
3/4 cup golden flax
1 apple (I used Fuji)
1 tablespoon liquid sweetener (honey, maple syrup, agave, or coconut nectar)
1 tablespoon almond milk
dash of cinnamon
dash of pink Himalayan salt


6 dates, pitted
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon all spice
2 tablespoons water


1/3 cup coconut butter
1 teaspoon vanilla
1 tablespoon liquid sweetener (honey, maple syrup, agave, or coconut nectar)

Grind flax in a spice grinder into a flour. Combine all dough ingredients in a food processor and blend until smooth (you will need to stop and stir occasionally). Once you have reached a dough-like consistency, smooth out into long strips (recommended thinner than shown) on your dehydrator tray. Strips should be roughly 1/2 inch thick. Dehydrate for 2 hours at 105 degrees. Flip over and dehydrate for an additional hour. Remove the strips and lay on a cutting board. In a food processor combine all filling ingredients and blend until smooth. On the topside of each dough strip coat with the cinnamon filling mixture. Starting at one end curl the dough into a spiral. Dehydrate buns at 105 degrees for an additional 2 hours. In a pan, heat the coconut butter just to the point of melting and turn off. Add vanilla and sweetener and mix well. Transfer the buns to a plate and drizzle with the icing mixture. Place in the refrigerator for about 20 minutes for the frosting to harden. Goes well with hot tea or dandy blend.

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