Pictured above are the color variations from one roasted batch of shelled bay nuts. From left to right the color of the 4th and 5th nuts are the tastiest. The darker the nut the more bitter. These nuts are acidic in flavor and incredibly stimulating to the system. They taste like bitter, chocolate, coffee with a buttery finish.
Here is the recipe:
Bun (dough) mix:
- 2 cups almond flour (almonds ground medium in the vitamix)
- 2 cups flax flour (ground fine in the vitamix)
- 2 heaping Tbsp of coconut oil
- strong dash of salt
- strong dash of baking soda
- 2 pasture raised eggs
- 1 1/2 cups of coconut sugar
- 1 vanilla bean
Vitamix the nuts and seeds. Vitamix the coconut sugar with the vanilla bean. Mix everything together should be the consistency of sticky dough then flatten out on a wax sheet of paper about 1/4 of an inch thick into a rectangle. Set aside in a cool place
Filling mix:
- 1/2 cup date paste
- 1 vanilla bean
- 1 handful of raisins
- 1/2 cup walnuts flour (ground into a medium flour in the vitamix)
- 2 cups flax flour (ground fine in the vitamix)
- 2 Tbsp of cinnamon powder
- 2 handfuls of roasted bay nuts (left whole)
- 1 handful of raisins
Roll into a log. Slice into 1 to 2 inch pieces. Bake on a coconut oiled baking sheet for 10-15 minutes (yes, not a long time!) in a preheated 350° oven.
- 1 can of coconut milk
- 1 vanilla bean
- 2 Tbsp coconut oil
- 1 Tbsp of Coracao's vanilla palm syrup (found only at the farmers market locations)
- 2 Tbsp date paste
- 2 Tbsp chia seeds
Vitamix everything together, voila! Pour over top the cinnamon buns - if you want it thick leave the icing in the fridge then spread it.
YUM.