cinnamon rolls with coconut frosting and caramel raisin filling: makes 6-7 servings
- 3/4 cup gluten-free oats
- 3/4 cup buckwheat groats
- 3/4 cup raisins
- 3/4 cup dates
- Pinch of salt (optional)
- 1 teaspoon vanilla
- 1 tablespoon water
- Dash of cinnamon
- 1 heaping cup young coconut meat
- 3 tablespoons melted coconut oil
- 4 tablespoons agave syrup (or other preferred sweetener)
- 3/4 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Water, as needed
caramel raisin filling:
- 1 cup dates
- 1/4-1/2 cup coconut water
- Cinnamon powder, to taste
- 1/4 cup raisins
To make the dough: pulse the oats and buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until it all begins to stick together. Roll the dough into a square about 1/4-1/2 cm thick. Put this in the fridge for 1-2 hours.
To make the frosting: blend all the ingredients together until it's smooth and drizzly. Set aside.
To make the cinnamon caramel filling: blend all the ingredients together - except the raisins - until smooth and thick like a paste. Set aside.
Cut the dough (which should now be a little more pliable) into strips and spread the filling evenly on each one, then sprinkle on the raisins and gently roll the strips up. Cover with the frosting and freak out at the awesomeness of the planet.
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