1¼ cups almond meal
1¼ cups ground flaxseed
1 dash cayenne pepper
1½ tablespoons cinnamon
1 pinch sea salt
1 cup soft pitted dates , or soaked
¼ cup water
1 teaspoon vanilla
⅛ cup olive oil
⅛ cup agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts
Combine the almond meal, ground flaxseed, cayenne, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix until it forms a dough. You may need to add a little water and/or agave if it is too dry.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.
Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.
Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds.
These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt. Yum-O!
