Cinnamon Sticky Buns

Autumn is my favorite time of year with cooler temperatures and rainy days along with other tasty gifts from nature, but I have to watch out for the pitfalls. As days become shorter and are filled with schedules, stress from change and the anticipation of the holidays invite food temptations. This can hinder health goals from the previous season filled with outdoor play. In order to combat cravings, I plan ahead and make healthier alternative treats. Being prepared helps me to remain steadfast in my health resolutions. By incorporating a variety of apples, nuts, seeds, dates, vanilla, and cinnamon, I welcome the new flavors of fall.
My Cinnamon Sticky Buns are a healthier version of the indulgent cinnamon roll and can be made through the techniques used in the culinary art of raw and living cuisine. YLTG cinnamon bark is a delicious addition to this recipe and brings a new dimension of health. As a raw food chef, I use a dehydrator in place of the traditional oven to prepare these yummy morsels. This allows “baking” at low temperatures to ensure the nutrients in the ingredients are not destroyed from heat. I hope you will take the time to add these treats to your fall routine.
Until next post….Caramel Apple Sandwiches and Cinnamon Almond Cream!
Happy Eating!
Chef Mandy
www.chefmandy.com
P.S. For those who want something quick, I’m also including a simple recipe that my children love for a quick breakfast or snack, Cinnamon Apple Sauce. I make this on busy fall mornings and fill cups to eat on-the-run. It’s fast and nutritious!
Cinnamon Sticky Buns (Yields 14 rolls)
STICKY BUN DOUGH INGREDIENTS
1.         1 1/2 cups raw all-purpose flour*
2.         6 dates, pitted
3.         1 cup filtered water
4.         1/2 cup flax seeds, ground
5.         1/3 cup raw coconut butter
6.         1 teaspoon ground cinnamon
7.         1 drop YLTG cinnamon bark oil
8.         Pinch Himalayan salt
INSTRUCTIONS
Soak the dates for approximately 15 minutes in the filtered water. Cream the dates with soaking water in a food processor until a paste forms. Add the remaining ingredients and process. Place dough between two solid dehydrator sheets. Flatten with a rolling pin or press with a flat head spatula over the top sheet until an even square is formed 1 inch from each side. Keep the top solid dehydrator sheet in place and wrap with plastic wrap. Chill the covered square of dough flat in the freezer for 1 hour or until ready to spread with the filling.
* To make raw all-purpose flour, begin by purchasing individual nut and seed flours from a health food store. My favorite mix includes equal amounts of almond, hazelnut, coconut, buckwheat, hemp, and flaxseed meals. Add salt to taste and store in the freezer until ready to use in various recipes.
STICKY BUN FILLING INGREDIENTS
1.         1 cup chopped apples
2.         6 dates, pitted
3.         1/4 cup raw coconut oil
4.         1/4 cup creamy raw honey
5.         1 teaspoon ground cinnamon
6.         Pinch Himalayan salt
7.         1 drop YLTG cinnamon bark oil
8.         Optional: 1/2 cup each raisins and/or walnuts
INSTRUCTIONS
Blend first 7 ingredients in a Vita Mix. Place into a mixing bowl and fold in the raisins and nuts. Remove the sheet of chilled dough from the freezer and peel away the top solid dehydrator sheet. Spread the filling over the dough. Roll into a cinnamon roll, pushing the bottom solid sheet forward to help the process. Freeze the roll wrapped in the solid sheet until firm.  Slice and place on a solid sheet. Dehydrate @ 105° for 3 hours and flip onto mesh sheets.  Continue drying for 4-6 hours or until desired texture is reached.
PINEAPPLE CREAM FROSTINGINGREDIENTS
1.         1 cup cashews, soaked 2 hours and rinsed
2.         1/2-3/4 cup filtered water
3.         1 cup raw coconut oil
4.         1 cup frozen or fresh pineapple, chopped
5.         1/2 cup creamy raw honey
INSTRUCTIONS
Blend ingredients in a Vita Mix until creamy. Solidify in the refrigerator.  Spread over rolls.
Cinnamon Apple Sauce
INGREDIENTS
1.         4 apples, peeled and chopped
2.         2 pears, peeled and chopped
3.         1 frozen banana
4.         1 drop YLTG cinnamon bark oil
5.         Fresh ground cinnamon
INSTRUCTIONS
Process first 4 ingredients in a food processor until smooth. Sprinkle each serving with fresh ground cinnamon.

SOURCE: D. Gary Young Blog

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