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Cinnamon Rolls
1½
cups almonds
1½
cups ground flaxseed
1½
tablespoons cinnamon
12 pitted
Medjool dates, soaked for about an hour
2 tablespoons
water
1 teaspoon
vanilla
2 tablespoons
flax oil
2 tablespoons
honey, plus some for topping
½ cup golden
raisins
½ cup chopped
walnuts
Process the almonds through a juicer
with a blank screen and combine with the flaxseed. Set aside.
Next process the dates and mix
together with the water, cinnamon and vanilla to form a paste.
Mix half of the date paste with the
almond mixture, along with the flax oil and honey until it is well
blended. You may need to add a little extra water if the dough is
too dry.
Spread the dough onto some parchment
paper and flatten to about a
¼
inch thick with a rolling pin.
Next spread a thin layer of the
paste onto the rectangular dough and top with the raisins and
wanuts.
Using the parchment paper to help
hold everything together, carefully roll the dough (long ways)
tightly into a log. Place in the refrigerator for about an hour to
chill.
Slice into
½-inch thick
rounds. Top with a little honey and place in the dehydrator at 105
degrees for about 1/2 hour to warm. Eat immediately.
Makes about 12-15
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