Cinnamon Rolls

3 cups almond flour*

½ cup ground flaxseed

1½ tablespoons cinnamon

12 pitted Medjool dates, soaked for about an hour

2 tablespoons water

1 teaspoon vanilla

2 tablespoons flax oil

¼ cup agave syrup, plus some for topping

½ cup golden raisins

½ cup chopped walnuts

Mix the almond flour together with the ground 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

*almond flour is the pulp left over when you make almond milk

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