September 3rd, 2010 
Cathrine-Mette (Trine) Mork recipe from The Renegade Health Show
Ingredients:
- 1 1/4 cup almond meal
- 1 cup ground flax seed
- 1 1/4 cup soft pitted dates
- 1/4 cup water or more if needed
- 1/4 cup softened coconut oil
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 2 tbsp cinnamon
- 1 tbsp coconut butter
- 1 tsp vanilla
- 1 pinch sea salt
Directions:
Fold the almond meal, ground flax seed, 1 tbsp cinnamon, pinch sea salt, and pinch of vanilla in a bowl. Set aside. Process dates, 1/2 of the raisins, water and vanilla into a paste in a food processor. Then remove half of that paste mixture and add it to the dry ingredients, along with the coconut oil. Mix these ingredients with your hands until it forms a dough. You may need to add a little water or oil if it is too dry. Spread the dough out on a piece of parchment paper, and shape it into a 1/4-inch thick rectangle. Take the rest of the date paste left in your food processor add the remaining raisins, 1 tbsp of cinnamon and coconut butter. Process until smooth. Then, spread a thin layer of the paste onto the dough. Using the parchment paper to help hold everything together, carefully roll the dough into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. These cinnamon rolls can be eaten right away or warmed in a dehydrator.
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1. Put the soaked pecans, the pine nuts, bananas, agave nectar, vanilla seeds, salt, and 1 Tablespoon of water as needed if batter is too thick to blend, in a Vita-Mix. While the machine is running, carefully remove the lid, and using a rubber spatula, stir the mixture along to make sure it is continuously turning over. Blend until smooth. Using a spatula, fold in the muddled blueberries.
