Mother’s Day Brunch Treat – Guilt-Free Cinnamon Rolls

Ingredients:
Dough

•  1 cup almonds or pecans

1/2 cup flax seed
1/4 cup honey or agave

• • Filling
    • 1/2 cup dates
    • 1/4 cup water
    • 2 tbsp cinnamon
    • 1 tbsp coconut oil
    • 1/4 tsp salt
    • 2 tbsp raisins (optional)
    • 2 tbsp chopped pecans or walnuts (optional)
  • Cream Cheese Icing
    • 1/2 recipe raw whipped cream – omit vanilla bean, add a pinch of salt, and use 1 tbsp of lemon juice as part of the liquid.

   

Directions:
1.  In a coffee or spice grinder, grind flax seeds to a fine powder.  Add this into your food processor, and blend with nuts until a flour like consistency is formed.

2.  Spoon in the honey, and process into a workable dough – adding water if needed.  Remove the dough from the food processor, and place between two large sheets of wax paper.  Using a rolling pin, flatten into a large square (about 8×8 to 9×9 inches).  Peel off top layer of wax paper, and set aside.

3.  To make the filling, puree dates, water, cinnamon, coconut oil, and salt into a thick paste.  Spread this evenly over your dough, and sprinkle with raisins and chopped pecans.

4.  Next you’re going to roll your dough into a tight cylinder, as if you were making sushi and the wax paper were the mat.

5.  Place your roll in the fridge to set for about half an hour, then remove and cut into eight equal pieces before topping each one with cream cheese icing.  Will keep in refrigerator for up to a week.

• From http://rawified.blogspot.com/2012/05/raw-cinnamon-buns.html