Well these are simply amazing! Hamish was taught how to make these over at The Tree of Life!  They are simply RAWMAZING!

INGREDIENTS:

Dough…

  • 2-1/2 cups of almond pulp
  • 1/4 of a teaspoon of vanilla essence
  • 1/2 teaspoon of sea salt/ himalayan crystal salt
  • 3 cups of ground linseed ( you may or may not use all this whole amount)
  • Olive oil/ Linseed oil

Filling…

  • 2 apples
  • 6-8 dates soaked
  • 2 teaspoons of cinnamon

Cream:


METHOD

Dough…

  • Place almond pulp, vanilla and salt into a bowl and mix well.
  • Start kneading the the dough adding a little bit of linseed and a  dash of oil and knead.  You will need to keep doing this – and you will noticed that the linseeds will release a sticky texture – this will help mix it together, the mixture will get thicker and thicker.  Keep adding a little oil and a little linseed until the mixture is just like a dough. The consistency should be perfect for rolling out.
  • Sprinkle a little of the ground linseed on a kitchen surface and place the dough out ready to roll.
  • Roll the dough out until 1cm thick. 350mm x 350mm square piece and cut in half.

Filling…

  • Peel, core apples and dice.The Raw Food Mum Raw Cinnamon scrolls.jpg
  • Place 6-8 soaked dates and cinnamon into blender with the splash of the water the dates have been soaked into until a smooth consistency.
  • Mix apple and sauce in a bowl until well combined.
  • Place the mixture in the middle  of the two pices of dough and bring the dough up and over the top of the mixture – shaping the dough until it is a nice roll shape.
  • Cut into small pieces about 2-3 cm think.
  • Place all the cut pieces onto a dehydrator tray and dehydrate at 115C for 3 hours.

Cream:

  • Place all ingredients in a high speed blender until thick and creamy.
  • Place in the fridge for at least 2 hours to thicken
  • Pour over your yummy cinnamon scrolls and enjoy