If you are looking for a delicious, easy recipe for gluten-free, vegan, raw cinnamon rolls, you’ve found it! Now, before we go any further, in case you haven’t had raw cinnamon rolls we want to make sure that you know that raw cinnamon rolls are nothing like the bready, carby things that you get at Cinnabon, overloaded with processed flour and white sugar. Raw cinnamon rolls have a texture sort of like firm raw cookie dough, and they are packed with bursting cinnamon flavor, and are sweetened naturally. And they are as healthful as they are delicious! If this sound good to you, read on! Plus you can get nearly all of the ingredients in this recipe at Costco (and we do)!
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Why RAW Cinnamon Rolls?
The benefits of raw food recipes are well known. Actually the term “raw food” is a misnomer, it actually means food that is not heated above 115° or 125° (depending on to whom you listen). The basic, and most obvious, concept is that cooking vegetables, fruits, grains, nuts, and seeds destroys the vitamins, enzymes, and other nutrients that are naturally present in these foods.
As Cooking Light explains, “In addition to saving time and keeping the indoor inferno at bay, there are nutritional benefits to keeping certain foods away from a hot pan. Heat-sensitive nutrients, such as B vitamins, vitamin C, folate, and gut-friendly probiotics, start to break down when temperatures get above 118°F; the higher the heat and longer the cook time, the greater the nutrient loss (in most cases).”
Whether you are eyeing a raw cinnamon roll recipe for the health benefits, or to avoid gluten or dairy or processed sugar, we’re sure that you will love the way these raw cinnamon rolls taste and make you feel! (And speaking of yummy, good for you desserts, have you seen our Pumpkin Spice Cookies recipe?)
Thank you! ❤️
*Receipts will come from ISIPP.
Easy Gluten-Free Vegan Raw Cinnamon Rolls
1 cup almond flour
1/2 cup ground flax seeds
1/4 cup agave
1/2 cup pitted dates
1/2 cup raisins
water (probably about a 1/4 cup)
2 Tablespoons cinnamon
Unless the dates are very moist, soak them in very hot water for 10 minutes. If the raisins are on the dry side, throw them in with the dates for the last minute, or soak them on their own in hot water for 1 minute. After the time is up drain them and set them aside.
Place the almond flour and ground flax in a food processor and process until they are fully mixed.
Keeping the food processor running, slowly drizzle the agave into the processor; at a certain point the mixture will form into crumbs of dough, and then the crumbs will come to form a single ball of dough that will travel around the bowl of your food processor. When that happens turn the food processor off.
Remove the ball of dough from the food processor but do not wash the food processor, you are going to use it again.
Place the ball of dough on the center of a sheet of parchment paper or waxed paper. Pat it down into a square(ish), and then place another piece of parchment or waxed paper on top of the dough. Using a rolling pin (if you have one), or a substitute (such as a can or a bottle) roll the dough through the top piece of paper until it’s about 1/4″ thick.
Now prepare your filling. Place the dates, raisins, and cinnamon in the food processor. Process it until smooth, adding water a bit at a time as needed to make a smooth, thick but spreadable filling. For us this usually means about 1/4 cup water.
Spread the filling evenly over the dough, going all the way to the edge on 3 sides, but leaving about a 2/3″ to 3/4″ margin on one side – this will be where your seam is when you roll it up, and you want to use it to seal the roll.
Starting at the side of your dough opposite the seam-side, start tightly rolling the dough towards the seam margin. You can use the parchment paper to gently guide the rolling to help get it started.
When you have the whole thing rolled up, lightly press on the seam and smooth it to help it seal.
Gently roll the cylinder of dough back up in the paper (to protect it), and place it seam-side down in the refrigerator for one hour (you can leave it longer than that, but at least an hour).
Remove the roll from the paper and using a sharp, thin knife, slice it into pieces.
Store in the refrigerator, that is if you can keep yourself from eating them all up on the spot (we have a really hard time with this!).
If you want, you can make a confectioner sugar glaze to drizzle over them, but they are plenty sweet on their own, and why top all of that good healthy stuff with processed white sugar? :~)
Gluten-Free Vegan Raw Cinnamon Rolls
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