“Ain’t that the berries”

Now I know this title may be deceiving, since the recipe for today is really for the cinnamon twists, not the berries. It’s just something my great grandmother (the inspiration for this post) used to say, so naturally, I served them with these little gems.

I think about her a lot, especially when we gather for the holidays. These twists would be perfect for our Easter celebration this weekend, although you don’t have to recognize this holiday to enjoy them.

I have such wonderful memories of Grandma Flossye and her culinary talents. When I was little, we would make the trek to Minnesota to visit her, where she would cook up a batch of dumplings for us in her kitchen (probably made with Watkins black pepper. She would make sure we didn’t go home without a container of the pepper and a bottle of their famous pure vanilla).

Eventually, she moved done here (to Maryland, by the way), where we could see her more often. She would bake delicious goodies for us, as she told stories about the old days (you know, about the old school house, the first time she’d ever rode in a car and all those other tales that really make you appreciate everything you have, especially when the electricity goes out).

I really enjoyed those stories, but sometimes I think I did a little too much. You see, I was so distracted by what she was telling me that I have no idea what went into most of her fabulous creations. Sometimes we just have to guess what was in them and do our best to come up with our own version.

So, based on what I remember, here’s my “rawified” take on her family classic (I used a combination of my Chewy Trawfoils and donut recipes). I hope you like it.

Cinnaraw Twists

• ½ cup, cashews
• ¼ cup golden flaxseed, finely ground
• ¼ cup sesame seeds, finely ground
• ¼ cup coconut flakes, ground into flour
• ¼ cup oats, ground into flour
• 3 soft pitted dates
• 2 Tbsp. agave nectar
• ½ tsp. vanilla
• dash of sea salt
• a mixture of 1 tsp. cinnamon combined with 1 tsp. lucuma

*raw vanilla icing, recipe to follow

In a food processor, grind cashews into a meal. Add the ground flax, sesame, coconut and oats, and process to combine. Add the dates, agave, vanilla and sea salt, and process to form a ball of dough.

Divide the dough into four equal sections and roll each section into a long rope (like when you played with play dough as a child). Set two of the ropes side by side and dust the top of each of them with the cinnamon/lucuma mixture.

Turn the sprinkled sides in toward each other and press the two ropes together. Then, turn them round and round to create a long twist. Flatten the twist slightly to hold its shape. Repeat with the other two ropes.

“Bake” the twists in your dehydrator overnight, so they will be ready for breakfast or brunch the next day. They should be crusting on the outside and tender on the inside. I cut mine in half to yield four more manageable twists. Top with vanilla icing for a tasty treat.

For the vanilla icing

• ½ cup cashews, soaked
• ½ cup macadamia nuts, soaked
• 2 Tbsp. coconut butter
• ½ cup agave nectar
• ¼ cup water
• 1 tsp. vanilla
• dash of sea salt

Blend all ingredients in a high-powered blender until completely smooth. Drizzle over warm cinnamon twists. You’ll have a ton leftover, but I’m sure you’ll find a use for it. I know I will. : )