Marfigs' Munchies

Adventures in vegan eats and feats

Raw buckwheat cinnamon rolls

1 Comment

Well, the oven is still broken, as is my soul, because I am rather emotionally attached to heat and warm, bubbly things that can be made in that receptacle of glee. This dire situation has forced me to try out new things and to cut back on daily baking stints, but my desire for treats has been even more intensified, despite my resolution to actually stop munching on dessert three times a day! Nevertheless, I justify my time in the kitchen with the fact that Man-thing is also a monster in his own way and is essentially my plaything guinea pig for new tastes and experiences. Enter this deliciousness!closeupnoms

I decided that I didn’t want to make a raw cake or more raw fruit & nut cups (because we still have a dozen delicious lemon-mango cups left!) so my brain started spinning around a different axis: raw cinnamon buns! A few of my favourite foodies have made these treats and they always look so delicious. I’ve also got a huge kilogram bag of buckwheat flour, and have desperately wanted to try a raw recipe with this ingredient, because it strikes me as very suspicious that it can wiggle between baked and raw recipes with such ease. Turns out everyone is not crazy and that it is DIVINE in raw foods and does not taste funny. One can probably sub it for oats or almond flour, but this hit the spot in so many ways.

Man-thing pulled his face a little when I showed him what I’d made, but that’s because he lacks imagination in some respects. “It doesn’t taste like a cinnamon bun” was his response, to which I displayed my best “durr” face, because sometimes it’s about the form and not the texture. Honestly! Still, he agreed it was yummy, and if I could I would eat the entire batch, so here you go, rawsomeness to the max! (ETA: It does, in fact, smell and taste very much like a cinnamon bun after a day or two in the fridge – something about the flavours just settling in!)

Ingredients (makes 12 rolls)

“Dough”:

  • 1 cup dates, soaked overnight
  • 1/2 cup buckwheat
  • 1/2 cup pecans
  • cinnamon
  • 2 TBSP date water

Filling:

  • Cinnamon & ginger spice
  • 1/2 cup cranberries, soaked overnight
  • 2 TBSP carob powder
  • 2 TBSP rice puffed cereal
  • 2 TBSP date water

Sprinkles:

  • 2 TBSP goji berries
  • 2 TBSP mixed raisins
  • 1 TBSP almond flour
  • Optional: cacao nibs

Cashew-drizzle:

  • 1/4 cup cashews, soaked overnight
  • 7-8 drops NuNaturals NuStevia Lemon Liquid Drops (I LOVE this stuff!)
  • 1/8 cup non-dairy milk
  • Optional: lemon zest would make this really fantastic!

 How-to:

  1. First process your pecan nuts until they are broken down into a crunchy flour. Add the cinnamon, dates, buckwheat flour and date water and blend til combined and somewhat smooth. You can still have smallish chunks of nuts in there! With the buckwheat it really will resemble a dough! 😀 😀
  2. Take a baking sheet or sheet of foil (large enough to fit into a normal baking tray), sprinkle some buckwheat flour, and plonk your dough on there. Take another baking sheet and place that on top. Using a rolling pin roll out your dough til it becomes a nice rectangle. It doesn’t have to be too thin, since it might get a bit sticky and difficult to roll. Mine came out to 0.5cm or so.
  3. Back in the food processor, process your filling til combined and broken down somewhat. You shouldn’t see the puffed cereal clearly, but there can be bits.
  4. Spoon your filling onto the dough in sections and flatten and spread to cover the entire surface, up to the edges. It doesn’t have to be thick, just reach all corners.
  5. Spoon your sprinkles lengthwise down the middle of your dough.
  6. Starting with the long side closest to you, roll the dough into a long log. I used a spatula to help lift the dough a bit, but don’t be scared to use your fingers to pat or pinch closed any holes you might encounter. Once you’ve rolled it into a log place it seam-down back onto the middle of your bottom baking sheet.
  7. Pop into the fridge for half an hour to chill – they should turn out nice and firm.
  8. Cut your rolls evenly and place them face-up on your baking sheet.
  9. Process your cashews, non-dairy milk and lemon drops until smooth (I left mine somewhat chunky)
  10. Pour or drizzle your cashew delight over the tops of your rolls. If you want you can sprinkle other stuff on top such as chocolate chips or nuts.
  11. Keep in a closed container in the fridge – should last a week or so!

sideroll

topcinrollcloseupdelishsidedelishnoms pouringnoms insiderollnoms2

nom! MUST EAT ALL! 😀 😀 But yes, keep them in the fridge when not scarfing down, because they tend to relax a little and lose their rawsome cinnamon roll shape. The rolls are so pimp and easy that I figure it’ll become a staple to quickly dash together if I know people will be coming around in a few hours time. 😀

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “Raw buckwheat cinnamon rolls

  1. Pingback: 2014 recipe recap! Top picks | marfigs' munchies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s