Sweet lips
03-24-2005, 01:16 PM
I made the most decandent wonderful walnut pie cinnamon rolls (the real name is peacn pie, but I didn't have pecans). OMG :eek: they are so good and I will not be wolfing these down as they a swing your feet and hum rich.
I got the recipe from Serene Allison's book: Rejuvenate Your Life - recipes for energy.(www.aboverubies.org) This is one of the more realistic books that I have purchased. I requested permission to post a couple of the recipes and it was received.
For the Pecan Pie Cinnamon rolls - I used walnuts, and instead of the wet sprout buckwheat - I just used the dry flour as you will see below, and mixed the oil and honey and water in the dough - it is wonderful and the yummy stuff - that is dangerous - I fell in love with it and was umm umm, licking my fingers ( A lady just doesn't do that :D )
For the second recipe, all I know is that people like to fight over those. Man this things are so good!
Pecan Pie Cinnamon Rolls
Simple Dough Recipe
6 cups of dry soft pastry wheat berries, sprouted for 2 days. The sprouts should have nice cute little tails, not long dangly things for this recipe. You can store the sprouts in a container of water in the fridge, changing water every second day for up to a week, if not ready to use immediately.
1.Take half of the sprouts and dehydrate until thoroughly dry and grin in Vita-Mix or blender until a fine flour.
2.Put the other half of the sprouts in the food processor with 1 tsp. sea salt, ¼ cup extra virgin olive oil, a drizzle of raw honey and little spring water to get the mix moving (½ cup)
3.Process well and add a little of the raw flour while processing.
4.Remove and knead the dough on a sprout-floured countertop. Use as much sprout flour as you need to make nice elastic, but not a gooey dough consistency.
5.Roll out with a rolling pin until ultra thin - mine was thin, but not ultra ( Serene uses a smooth empty glass bottle, I used a rolling pin).
6.Spread the following Yummy Stuff on the thinly rolled pastry and roll up until a giant log. Leave some Yummy Stuff over for on top dollops.
Yummy Stuff
1 cup dates, chopped finely
6 cups pecans, chopped
1 hefty tsp. sea salt
1 cup raw honey
½ tsp nutmeg
3 TBS cinnamon
7. Slice ½ inch thick cinnamon rolls ( I did about an inch)
8. Place then on Teflex covered trays in the dehydrator with a smattering of yummy stuff on top and dehydrate for 8-9 hours (or until the outside is crispy and the stick pecan innards have melted and permeated the dough.)
Chili Lime Uncorn Chips
This is another recipe that is easy to make on the day you make other buckwheat sprout recipes such as Rejuvenation Granola and Energy Flat Bread.
Note: You can rinse and drain the sprouts well and keep them in a giant plastic bag in the refrigerator for a few days if they are ready at a busy time. Buckwheat does not store well in water. Larger grains store well in water if you change the water every couple of days until ready to use.
5 cups buckwheat sprouts
3 cups veggies (zucchini or tomato or a mixture of both I always put 2 cups zucchini and 1 of tomato)
2 cups pine nuts, measured and then soaked (sunflower seeds if you do not want to splurge, or a mixture of both)
1 cup golden flax meal (ground in coffee grinder)
2 tsp sea salt
1 tsp Mexican chili powder
2 TBS cumin seed
2 TBS raw honey
Juice of 2 limes
2 big pinches cayenne pepper
¾ tsp garlic powder
2 TBS extra virgin olive oil
½ cup whole raw pumpkin seeds
Optional for crunch and flair, add 2 TBS black sesame seeds
1.Blend buckwheat, veggies and pine nuts in food processor in batches.
2.Mix with other yummies.
3.Spread thinly on greased teflex sheets and score into corn chip triangle.
4.Dehydrate for 24 hours until crispy and corn-chippy. Remember to turn them over onto the mesh screen after the first few hours.
P.s. You can make these chips plain and lightly salted by leaving out the chili lime spices. You could leave in the juice of one lime.
I got the recipe from Serene Allison's book: Rejuvenate Your Life - recipes for energy.(www.aboverubies.org) This is one of the more realistic books that I have purchased. I requested permission to post a couple of the recipes and it was received.
For the Pecan Pie Cinnamon rolls - I used walnuts, and instead of the wet sprout buckwheat - I just used the dry flour as you will see below, and mixed the oil and honey and water in the dough - it is wonderful and the yummy stuff - that is dangerous - I fell in love with it and was umm umm, licking my fingers ( A lady just doesn't do that :D )
For the second recipe, all I know is that people like to fight over those. Man this things are so good!
Pecan Pie Cinnamon Rolls
Simple Dough Recipe
6 cups of dry soft pastry wheat berries, sprouted for 2 days. The sprouts should have nice cute little tails, not long dangly things for this recipe. You can store the sprouts in a container of water in the fridge, changing water every second day for up to a week, if not ready to use immediately.
1.Take half of the sprouts and dehydrate until thoroughly dry and grin in Vita-Mix or blender until a fine flour.
2.Put the other half of the sprouts in the food processor with 1 tsp. sea salt, ¼ cup extra virgin olive oil, a drizzle of raw honey and little spring water to get the mix moving (½ cup)
3.Process well and add a little of the raw flour while processing.
4.Remove and knead the dough on a sprout-floured countertop. Use as much sprout flour as you need to make nice elastic, but not a gooey dough consistency.
5.Roll out with a rolling pin until ultra thin - mine was thin, but not ultra ( Serene uses a smooth empty glass bottle, I used a rolling pin).
6.Spread the following Yummy Stuff on the thinly rolled pastry and roll up until a giant log. Leave some Yummy Stuff over for on top dollops.
Yummy Stuff
1 cup dates, chopped finely
6 cups pecans, chopped
1 hefty tsp. sea salt
1 cup raw honey
½ tsp nutmeg
3 TBS cinnamon
7. Slice ½ inch thick cinnamon rolls ( I did about an inch)
8. Place then on Teflex covered trays in the dehydrator with a smattering of yummy stuff on top and dehydrate for 8-9 hours (or until the outside is crispy and the stick pecan innards have melted and permeated the dough.)
Chili Lime Uncorn Chips
This is another recipe that is easy to make on the day you make other buckwheat sprout recipes such as Rejuvenation Granola and Energy Flat Bread.
Note: You can rinse and drain the sprouts well and keep them in a giant plastic bag in the refrigerator for a few days if they are ready at a busy time. Buckwheat does not store well in water. Larger grains store well in water if you change the water every couple of days until ready to use.
5 cups buckwheat sprouts
3 cups veggies (zucchini or tomato or a mixture of both I always put 2 cups zucchini and 1 of tomato)
2 cups pine nuts, measured and then soaked (sunflower seeds if you do not want to splurge, or a mixture of both)
1 cup golden flax meal (ground in coffee grinder)
2 tsp sea salt
1 tsp Mexican chili powder
2 TBS cumin seed
2 TBS raw honey
Juice of 2 limes
2 big pinches cayenne pepper
¾ tsp garlic powder
2 TBS extra virgin olive oil
½ cup whole raw pumpkin seeds
Optional for crunch and flair, add 2 TBS black sesame seeds
1.Blend buckwheat, veggies and pine nuts in food processor in batches.
2.Mix with other yummies.
3.Spread thinly on greased teflex sheets and score into corn chip triangle.
4.Dehydrate for 24 hours until crispy and corn-chippy. Remember to turn them over onto the mesh screen after the first few hours.
P.s. You can make these chips plain and lightly salted by leaving out the chili lime spices. You could leave in the juice of one lime.