Saturday, April 19, 2014

Raw Cinnamon Bun Bites

a light dusting of cinnamon finishes the look and taste of a cinnamon bun

I invented these when I came in from a run hungry but not wanting to set myself back after some great physical exertion.  I was craving something sugary, so I opted to fill myself with protein and simultaneously trick myself into thinking I was enjoying dessert.
Thus, the Cinnamon Bun Bites were born; a raw cinnamon cookie with a drizzle of coconut milk maple icing.  And it's even better than a cinnamon bun because it takes mere minutes to make, and won't make your blood sugar spike and crash like the real thing.

Best of all?  It's nut-free, dairy-free, soy-free, gluten-free, egg-free, corn-free--all sorts of allergen-free!  How can you possibly say no?

Cinnamon Bun Bites
yields 12-14 balls or cubes

1/2 cup sunflower seeds
1/2 cup dates
1/2 teaspoon vanilla
3/4 teaspoon cinnamon (Red Ape is my absolute favorite!)
sprinkle sea salt
1/4 cup protein powder (I used organic hemp protein)
1/4 cup gluten-free oats
1/2 cup unsweetened coconut milk, divided
1 tablespoon pure maple syrup

Glaze (Optional)
1-2 tablespoons coconut milk (I used So Delicious Original Coconut Milk)
1-1/2 tablespoons white rice flour or tapioca flour
2 teaspoons maple syrup

1.  Food process the seeds and dates, pulsing several times.  Add in the vanilla, cinnamon, salt and protein powder and 2 tablespoons of the coconut milk.

Pulse the seeds and dates a few times first

then add the gluten-free oats, protein powder, cinnamon, salt and coconut milk

2.  Continue to process/blend until ingredients come together.  Add the remaining coconut milk and maple syrup.
3.  Line a container/dish with plastic wrap, and use the bottom of a mug or measuring cup to flatten the dough.  (Alternately, you can roll the dough into balls).  Chill in the fridge for 15-30 minutes to firm up.
Layer plastic wrap down into your pan or dish before pressing the mixture in
Fold plastic wrap over the mixture and press firmly to set/shape
try to make it evenly flat and then chill
Once chilled, invert onto clean surface or cutting board

4.  Cut into desired size and mix coconut milk with white rice flour or tapioca starch and maple syrup, adding more coconut milk if needed, and drizzle on top.  Chill another 10 minutes for "icing" to set.

if it's a little thick (like frosting) add more coconut milk until it is an icing consistency

for even and easy-clean up: pour icing into a plastic bag and snip off the corner.

drizzle to your heart's content

optional: sprinkle cinnamon across the top

Store leftovers in an airtight container in the fridge: it will keep well for several days.  Enjoy with a cup of herbal tea for the ultimate treat!

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