This is a creamy, thick and hearty dressing perfect on a tossed salad with fresh greens, tomato and cucumber. The garlic really adds a spicy punch to this one. Based on a recipe in RAWVolution – I’ve made mine less salty, added in Braggs and created a thicker consistency (less oily).
Just in time for the holidays, this cinnamon roll recipe satisfies the sweet tooth and the desire to continue a tradition.
My family always eats traditional cinnamon rolls on Christmas morning. Since I am the only one who eats raw, the rest of them will continue to indulge with their usual breakfast treat this year. But, I don’t have to miss out with this tasty solution.
And, it doesn’t have to be reserved for a special occasion. I have them for breakfast frequently, eating two of them with a side of fresh fruit. They also make a great snack or dessert.