Ingredients (8 rolls)
1 Cup Almond meal
1/4 Cup Psyllium husk
1/4 Cup Puffed buckwheat
3 tbsp honey
1 Egg white (For vegan option, skip egg white and add more water)
1/2 Cup Dates
1/4 Cup Water
2 tbsp Cinnamon
1 tbsp Coconut oil
Pinch of Salt
Cashew Cream Icing
1 Cup soaked Cashew (soak in water for at least 3 hours or over night)
1/4 Cup Coconut oil
Lemon and Lemon zest fron 1/2 Lemon
Mix everything for the dough except for the water. Mix in a food processor or other blender. Blend and add water a little bit at a time until a workable dough. Place between 2 parchment papers and flatten into a square (about 20×20 cm).
Make the filling by mixing all ingredient for the filling. Spread the filling over the dough and start rolling. Use the parchment paper when you roll and try to roll it tight. Cut into 8 rolls.
If desired make the cashew icing by mixing all ingredient for the icing. Top your cinnamon rolls with cashew cream icing and a pinch of coconut sugar.