You cannot believe how fabulous these scones taste!
Blueberry Lemon Scones
Recipe from Elaina Love at Pure Joy Planet
4.5 cups almond pulp (leftover from preparing nut milk, dried and processed – or just process raw almonds until powder)
1 cup coconut oil
1cup flax seeds, ground into meal
1/2 cup agave, honey or date paste*
1 T lemon zest
1 t sea salt
1 cup dried blueberries
Mix the almond pulp and the flax meal together by hand in a large mixing bowl. Add the remaining ingredients and mix well. Divide the batter in half and shape into two-1-inch thick round loaves. Cut the circular loaves into 8 small triangles, for a total of 16 pieces.
Dehydrate at 115 degrees for 3 hours. Check the texture of your scones. If more drying is needed, adjust the temperature to 105 degrees and continue dehydrating for an additional two hours**.
Store in the refrigerator for up to a week (if they don’t get eaten before then) or freeze them for later. Server with honey, agave or jam. Warm from the dehydrator is great!
You can find this recipe in Linda Clark’s newest book, Almost Completely Raw!
* Four dates with 3T of water whipped up in the food processor.
** I live in a humid climate and found I had to dehydrate for 8 hours or longer.
Living Food Chef
