These cinamon rolls are delicious and a great way to sneak more fiber into your diet.
To read more on the connection between fiber and mental health, read this article.
1 cup almonds
1/2 cup ground flaxseed
1/4 cup maple syrup (honey or agave)
1/4 cup water
2 Tbsp pumpkin pie spice 1 Tbsp coconut oil
1/4 tsp sea salt
3 Tbsp melted coconut butter 1 Tbsp melted coconut oil
To made the dough-
Add almonds and flax-seeds into blender or food processor until it gets to a flour consistency. slowly add in honey until a workable dough forms. Place between two pieces of parchment paper and roll into thin round layer.
To make the filling- Place pitted dates in blender and begin blending. Slowly add in water and coconut oil until incorporated. Add in pumpkin pie spice and sea salt. Blend until it is all combined. Scoop onto dough layer and spread evenly. Roll into log and wrap in parchment paper. Place in freezer for 30 minutes and then slice into 1/2 inch thick rolls.
Optional Icing: Place cut rolls on parchment paper and pour icing over top. Place in fridge for about 5 minutes until hardened. *If you want a thicker icing then pour more over the top and repeat until you get desired thickness.
Amanda Kozimor-Perrin is a Registered Dietitian and has her Masters of Science in nutrition. She is currently located in Los Angeles, CA, meets with clients individually, and co-hosts the podcasts “Quarter Life Crisis” and “Yep. I Did That.” Her focus is how food can transform our health, while remembering we are all made up differently - so how we eat should reflect that. She believes in living an 80/20 lifestyle, eating the rainbow, and sometimes you just need that cookie.