I love the play on words for this recipe. Hee Hee. :).
How did this madness come about, well here’s the skinny. First off this post will be really short. It’s 5:11 and I need to get dinner on, so when the hubby walks in the door as usual, he will smell something good. Why? Because I have no idea what I am making. Okay, I used too many words.
This recipe came about when I wanted something sweet, but healthy sweet. I wanted cinnamon rolls, but a Raw version. How would I do that, most recipes call for nuts. Too many nuts can make me go nuts sometimes, we have a love hate relationship and I also am allergic to dates. So I went back to old faithful, when I am making any raw unbaked good, Mr. Gluten Free Oatmeal and instead of dates I use raisins. So, the cinnamon rolls turned out great. I actually had some dough leftover and decided to make this concoction. Total Yum!!
Well, let me stop babbling here’s the recipe, it was adapted from Rawified I love her post!! Just amazing.Check out her version Enjoy.
Raw Cinnamon Pecan Cookies aka, in another life cinnamon rolls
1 cup gluten free quick oats
1/2 cup flax seed grounds ( meal)
1/4 cup maple syrup
3/4 cup organic raisins
1/4 cup water
2 tbsp. cinnamon
1 tbsp. coconut oil
1/4 tsp. salt
2 tbsp. raisins
2 tbsp. pecans ( optional)
Coconut Maple Whipped Icing
1 cup refrigerated coconut milk in a can.
1 tbsp.maple syrup
pinch of sea salt, to taste.
Add oats and flax grounds into a food processor, until you get a flour consistency. I used my Ninja. Add in maple syrup, add distilled water if needed, just a little at at time, you are making a dough this is like playdo, not too sticky and not too dry. Remove the dough from the food processor, and place between two large sheets of wax paper. Using a rolling pin, flatten into a large square (about 8×8 to 9×9 inches). Peel off top layer of wax paper, and set aside.
The Filling :
Add the raisins, wataer,puree dates, water, cinnamon, coconut oil, and salt into a thick paste. Spread this evenly over your dough, and sprinkle with raisins and chopped pecans. Next you’re going to roll your dough into a tight cylinder, as if you were making sushi and the wax paper were the mat. I used a slightly damp knife to make sure the dough came up off the paper clean. Place your roll in the fridge to set for about half an hour, then remove and cut into eight equal pieces before topping each one with coconut icing. These keep well without the frosting for up to a week.
In a blender add all the ingredients and blend until smooth. I use this cream for soups as you see on my previous post and also for topping smoothie bowls, nice dream and whatever suits for your fancy.
To make theses into The Leaning Tower of Raw Cinnamon Pecan Cookies, just press them down gently in to a cookie form, stack on top of each other and drizzle the whipped icing down the sides. They are so delicious!!