buns |
5 dates |
1/4 c water |
1 c ground flax |
1 1/4 c almond flour |
1 c spelt flakes |
1 c chopped pecans (chopped fine) |
2 t. cinnamon |
3 t. olive oil |
1/4 c agave |
1 c water |
soak dates. |
blend with 1/4 c water to make a smooth date paste. |
set aside. |
combine flax, almond flour (i use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and spelt flakes. |
in a separate bowl, combine date paste, olive oil, 1/4 c agave and 1 c water. |
mix wet ingredients into dry. |
spread in a rectangle on a non-stick dehydrator sheet. |
you want this to be a little less than 1/2 inch thick. |
dehydrate at 145 for 30 minutes. |
flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. |
while the bun is dehydrating, you will want to prepare the filling. |
filling |
1 young thai coconut (the white part) |
1 c cashews |
1/2 c almonds |
1/4 c raw agave |
1 t vanilla (not raw) |
1/2 c raisins |
soak almonds and cashews for at least 3 hours to soften. |
place in food processor with remaining ingredients except raisins, process until smooth. |
stir in raisins. |
assembly |
place “bun” on parchment paper. |
spread filling on bun. |
you can spread to the edges on the long sides but leave an inch or two on the short sides. |
gently roll up the roll. slice and top with icing. |
makes 12. |
icing |
1 c raw cashew butter |
3 t maple syrup (not raw) |
1 t. cinnamon |
3-4 t water |
mix all ingredients except water. |
add water 1 t at a time to desired consistency. |