Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

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Author Bio Discover more recipes with these ingredients Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free] Ingredients You Need for Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free] How to Prepare Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with…

Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

My very first job was at a bakery, and I always remember the aroma of the freshly baked cinnamon buns! These of course a little different to those doughy, soft, pillowy rolls, alas, this raw version is still delicious, gooey and yummy, while also being good for you too! You…

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Ingredients You Need for Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

For the main mixture:

1 cup of quinoa flakes
1 cup of activated buckwheat (if you cannot buy the buckwheat activated simply soak over night, rinse the next morning and allow to sprout for one day.)
1/2 cup of sultanas
3/4 cup of soaked dates plus 2 tablespoons of soak water
1/2 a teaspoon of vanilla
1/2 a teaspoon of lucuma
1/2 a teaspoon of cinnamon

For the sweet Cranberry and Date filling:

1 cup of soaked dates plus 1/4 cup of soak water
1/2 a teaspoon of cinnamon
a dash of ginger powder
1/4 cup of cranberries

How to Prepare Raw Lucuma and Cranberry Cinnamon Buns [Vegan, Raw, Gluten-Free]

To make the dough place the quinoa flakes and buckwheat in the food processor and process until they break down and become smooth. Add all the other ingredients- dates, sultanas, soak water, vanilla, lucuma and cinnamon and process until the dough all comes together and forms into a ball in the food processor. Add more soak water if necessary to reach this consistency.
Place the mixture in the fridge while you make the filling.
To make the filling, blend the dates, soak water, cinnamon and ginger in a blender until the mixture is smooth and creamy, adding enough soak water to make the mixture blend easily. Leave the cranberries aside for now.
Roll the dough mix out onto a clean surface in a rectangular shape making sure it is evenly spread.
Then spread the date filling over the whole surface of the dough, an even layer, not too thick. (if you have excess you can always serve a little more of the filling with the rolls!)
Now scatter the surface with the cranberries, you can also add chopped pecans or pumpkin seeds to if you like!
With the long side of the rectangular dough facing you, roll the dough up so that it forms a coiled log. Then simply slice the dough into individual pieces! They can be eaten straight away and will keep a few days int he fridge too. If you have a dehydrator you can dehydrate them for a few hours or overnight.