These guys are freaking awesome. They are low fat-ish, nut-free, and gluten-free so eat as many as your heart desires. Oh and duh - they're also raw and vegan which means no processed or refined ingredients and no dairy, eggs, or other weird substances from animals that I don't desire! Hmm... what if when a recipe doesn't have eggs in it, we call it fetus-free? That makes sense, doesn't it? I crack myself up... JUST myself, most likely. You're probably sitting at your computer like "who IS this girl... she is crazy." Well, I won't disagree. I probably am nuts; but I can still appreciate a good cinnamon roll!
Cinnamon Rolls With Coconut Frosting and Caramel Raisin Filling [Vegan, Gluten-Free]
6 - 7
For the Dough:
- 3/4 cup gluten-free oats
- 3/4 cup buckwheat groats
- 3/4 cup raisins
- 3/4 cup dates
- Pinch of salt (optional)
- 1 teaspoon vanilla
- 1 tablespoon water
- Dash of cinnamon
For the Coconut Frosting:
- 1 heaping cup young coconut meat
- 3 tablespoons melted coconut oil
- 4 tablespoons agave syrup (or other preferred sweetener)
- 3/4 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Water, as needed
For the Caramel Raisin Filling:
- 1 cup dates
- 1/4-1/2 cup coconut water
- Cinnamon powder, to taste
- 1/4 cup raisins
- To make the dough: pulse the oats and buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until it all begins to stick together. Roll the dough into a square about 1/4-1/2 cm thick. Put this in the fridge for 1-2 hours.
- To make the frosting: blend all the ingredients together until it's smooth and drizzly. Set aside.
- To make the cinnamon caramel filling: blend all the ingredients together - except the raisins - until smooth and thick like a paste. Set aside.
- Cut the dough (which should now be a little more pliable) into strips and spread the filling evenly on each one, then sprinkle on the raisins and gently roll the strips up. Cover with the frosting and freak out at the awesomeness of the planet.