These cinnamon rolls are devine, heavenly yumminess you thought you had to leave behind when choosing raw diet ! They are soo good and you can choose how low fat you make then depending on how many nuts are you putting into your filling.
Cinnamon Roll bread:
- 2 ripe bananas
- 5 cups of sweet potato/yam
- 1 Tbs of cinnamon
- 1 Tbs psyllium husk powder
Cut your sweet potato into pieces and blend together with bananas and cinnamon until looking smooth, add psyllium husk powder and blend again. Spread to dehydrator sheet covered with teflon sheet and spread evenly all over the sheet making it about 1 cm thick. Dehydrate for 2-3 hours at 118 F or until you see top side is dry.
- 1 cup raisins
- 1cup wanuts
- 1tbs cinnamon powder
Add ingredients to the blender and blend until nuts and raisins are about same size. Optionally you could add 1 tsp of grated lemon or orange chest or a bit ground ginger.
When top side of the bread is dry add filling to the bread covering it all over and then gently start rolling the bread from your side to the opposite side making sure bread is not braking. Bottom side will still be wet so it will be easy to fix little holes that might come from rolling the bread. Once fully rolled finish by closing the roll by pushing with your fingers some wet dough down so that filling won’t come out. Dry for another 2 hours then cut into pieces and face them so that all sides can dry for another 1 hour and you are ready to eat. You can make some ice-cream next to it or maybe some tea. I like mine with tea. Enjoy!