Skip to main content

Raw cinnamon rolls and almond cream

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks!

I'm lucky in that my family is super open-minded, particularly when it comes to the culinary world. They've always been big on trying new things and have always had a strong leaning toward healthier foods. Of them all, I'm actually seen as the picky one. Strange, I know, given that one of my favourite foods is nutritional yeast...I remember once suggesting we go out to Veggie Haven, a vegan restaurant I wanted to try, only to find out that having been there three times in the last month or so, were wanting to try something new. I was a bit surprised at this, given that I am the only vegan of the bunch...

Anyway, I am generally the one who makes the dessert at family dinners, birthdays, the such. When I was younger, I would make mostly mereinge items - such as mereinge baskets filled wih fruit and whipped cream - and truffles. Since I've become vegan and gluten-free, I've become more creative, expanding my repertoire, and have made animal-free cheesecakes, a lot of mousses, a yule log and creme brulees. Discovering raw cuisine, I've made raw cheesecakes and more mousses. My family is indiscriminate when it comes to good tasting food. As long as it's delicious, they're happy and not too concerned with what's in it. If it's delicious and healthy - well, that's the ultimate goal in all our culinary creations.

For my mom's recent birthday, I made raw cinnamon rolls and almond cream, made from some of her favourite dessert foods: hazelnuts, figs and coconut. The rolls were a variation of this recipe.

Cinnamon rolls
1¼ cup hazelnut pulp (leftover from making hazelnut milk)
1¼ cup ground flaxseed
1½ tablespoons cinnamon
1 pinch sea salt

3/4 cup soft pitted dates, packed
1/2 cup dried figs (heaping quarter cup)
¼ cup water

2 tablespoons coconut oil
2 tablespoons agave nectar

In food processor, process dates, figs and water. You may need a bit more water to get it smooth. You'll still have bits of date skin, but it should all be of blended consistency.

In a bowl, mix the hazelnut pulp, flax, cinnamon and sea salt. Add coconut oil, agave and mix well. Add enough date paste to get a sticky dough consistency - you should be able to form a ball.

Spread mixture into a rectangle on a square of parchment paper. Form a layer on this rectangle with the date/fig mixture. Using the parchment paper, roll the rectangle. It should be wide enough that it rolls once.

With a sharp knife, slice 1.5-2" segments.

almond cream
1 cup almonds, soaked 8 hours, well rinsed
3/4c water, as needed
1/4c dates
2T coconut oil
1/2tsp cargamon
1/2tsp nutmeg

Blend in a blender until smooth. You may need a little more or a little less water depending on your blender.

Spoon cream over roll, serve with a side of blueberries. The tartness of the berries goes incredibly well with the sweetness of the rolls.


Anonymous said…
this looks so yummy! can you make it with fresh figs?
it would be delicious with fresh figs! No reason why you shouldn't be able to! you may need less though, since they're more watery. Or you might want to make the "dough" with dates and the the filling with just the figs - yum yum
Are these baked, dehydrated, or just rolled and eatin? If baked what temp and how long? I don't have a dehydrator.

Popular posts from this blog

Raw vegan meal plan (Day 2) and raw vegan tacos (or, my new obsession)

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks!
I'm building my meal plan to allow for leftovers, because in any meal plan, really, leftovers are kind of needed to get by timewise.

A note on raw eating...I am trying to achieve a high raw lifestyle, meaning that 90-95% of what I'm eating is raw. However, when it comes to spices and oils and tamari, I am often not opting for the raw versions. For spices and oils, this is a matter of accessibility (other than coconut oil, which is easy and inexpensive to acquire); although I am going to try to find and use more whole versions of the spices (like the tumeric root and cardamon pods, for instance), it will still be very hard to determine whether these are raw. For tamari, this is because nama shoyu (the raw version) contains gluten, which I am allergic to. Now, you could go with bragg's soy sauce-like product, but I don't use enough o…

Make your own raw tahini and cheesy tahini broccoli recipe

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks xoxo Broccoli smothered in cheesy tahini sauce
I already toted the many amazing benefits of sesame seeds here so we'll skip that part in this post and go straight to the awesomeness that is tahini.

Raw tahini is delightfully easy, and inexpensive, to make. And you can do such awesome things with it! I personally love using tahini as salad dressing. And when I discovered you could make a delicious cheese sauce with it...!! You can't really tell from the photo, but this makes a deliciously creamy and cheesy sauce that you can use on zucchini linguine, or for kale chips, or really just about anywhere that cheesy goodness could go (which is pretty much anywhere). The cheesy tahini broccoli is my version of Julie Morris's awesome recipe. While you're there check out her other recipes, yum they sure do look good!

How to make raw tahini

Raw vegan chili and a raw meal plan for the lazy chef in all of us

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks! Hearty bowl of raw chili
Ok, it's been a great great weekend for many reasons: went to an amazing clothing swap put on by V. A. S. T., went to my adorable niece's birthday party, attended a wonderful raw potluck (yum!!), and went to my uncle and dad's joint bday lunch at my uncle's place. And to make everything even better, there were amazing people and conversations throughout it all!

So that part has been great. Of course, all the family get togethers mean that I haven't been eating as raw as I normally do. And I'm really noticing how much better my body does when I'm eating mostly raw. I feel much more grossly full and sluggish on cooked foods. And my throat is burning as it's giving me some serious acid reflux issues. I've also been on this stupid cleanse (I bought it a long time ago and figured I had better use it …