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Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

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My very first job was at a bakery, and I always remember the aroma of the freshly baked cinnamon buns! These of course a little different to those doughy, soft, pillowy rolls, alas, this raw version is still delicious, gooey and yummy, while also being good for you too! You can play with the ingredients a little, try adding some cacao for chocolate buns or using mulberries instead of cranberries- that is one of my favourite things about working with raw food- it really is so versatile!

Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]


For the main mixture:

  • 1 cup of quinoa flakes
  • 1 cup of activated buckwheat (if you cannot buy the buckwheat activated simply soak over night, rinse the next morning and allow to sprout for one day.)
  • 1/2 cup of sultanas
  • 3/4 cup of soaked dates plus 2 tablespoons of soak water
  • 1/2 a teaspoon of vanilla
  • 1/2 a teaspoon of lucuma
  • 1/2 a teaspoon of cinnamon

For the sweet Cranberry and Date filling:

  • 1 cup of soaked dates plus 1/4 cup of soak water
  • 1/2 a teaspoon of cinnamon
  • a dash of ginger powder
  • 1/4 cup of cranberries


  1. To make the dough place the quinoa flakes and  buckwheat in the food processor and process until they break down and become smooth. Add all the other ingredients- dates, sultanas, soak water, vanilla, lucuma and cinnamon and process until the dough all comes together and forms into a ball in the food processor. Add more soak water if necessary to reach this consistency.
  2. Place the mixture in the fridge while you make the filling.
  3. To make the filling, blend the dates, soak water, cinnamon and ginger in a blender until the mixture is smooth and creamy, adding enough soak water to make the mixture blend easily. Leave the cranberries aside for now.
  4. Roll the dough mix out onto a clean surface in a rectangular shape making sure it is evenly spread.
  5. Then spread the date filling over the whole surface of the dough, an even layer, not too thick. (if you have excess you can always serve a little more of the filling with the rolls!)
  6. Now scatter the surface with the cranberries, you can also add chopped pecans or pumpkin seeds to if you like!
  7. With the long side of the rectangular dough facing you, roll the dough up so that it forms a coiled log. Then simply slice the dough into individual pieces! They can be eaten straight away and will keep a few days int he fridge too. If you have a dehydrator you can dehydrate them for a few hours or overnight.





Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations



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0 comments on “Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]”

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3 Years Ago

Just to let others know because I had no idea and had to look it up...sultanas are golden raisins and lucuma is a fruit. I am guessing that for this recipe they are using lucuma powder although I\'m not 100% sure.


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