RAW MAPLE APPLE CINNAMON SCONES

Raw Maple Cinnamon Apple Scones

Raw Maple Cinnamon Apple Scones

 

INGREDIENTS

Makes 16 scones 

4 apples

2 cups almond pulp (from making almond milk)

2/3 cup ground flax meal

2/3 cup water

2/3 cup raisons

1/4 cup coconut sugar

1/4 cup maple syrup

1 Tbs. cinnamon

~

Quarter the apples and remove the core.  Cut the apple quarters in thirds and place them in the food processor to turn it into raw applesauce.  You may need to stop occasionally and scrape down the sides.

Put the Apples in the Food Processor

Put the Apples in the Food Processor

In a small bowl combine the flax meal and water.  Allow this mixture to sit and congeal (this is what will bind the scones together).

Add Water to the Flax Meal

Add Water to the Flax Meal

Allow the Mixture to Congeal

Allow the Mixture to Congeal

In a large bowl combine the almond pulp and flax mixture.   Mix thoroughly. 

Add the Flax Meal to the Almond Pulp

Add the Flax Meal to the Almond Pulp

Add the applesauce to the above mixture and mix well.

Mix in the Applesauce

Mix in the Applesauce

Now add the cinnamon, coconut sugar, maple syrup, and raisons.  Mix thoroughly.

Add the Remaining Ingredients

Add the Remaining Ingredients

Measure out 1/3 cup of the batter and form it into a scone (I use a large ice cream scoop). 

Measure Out 1/3 Cup

Measure Out 1/3 Cup

Form the Scones

Form the Scones

Formed Scone

Formed Scone

Place the scone on the mesh sheet of your dehydrator.  Do the same with the remainder of the batter.

Formed Scones on Mesh Sheets

Formed Scones on Mesh Sheets

Dehydrate at 140° for 2 hours.  After 2 hours flip over the scones and then turn the dehydrator down to 115°.  Dehydrate for 3-4 hours more. 

Put in the Dehydrator

Put in the Dehydrator

I keep the scones in the freezer…they defrost fast.

Raw Maple Cinnamon Apple Scones

Raw Maple Cinnamon Apple Scones

 

For a printable version of this recipe click here.

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3 Comments

Filed under Breakfast, Gluten Free, Raw, Recipes, Snacks, Vegan, Vegetarian

3 responses to “RAW MAPLE APPLE CINNAMON SCONES

  1. Sirica

    oh friend, those look amazing! question time….what kind of apples did you use? the organic apples at TJ’s are so small, would you use more than 4? and is there a sub for the coconut sugar, it looks great, but if i don’t have any what about maple sugar? have you tried these at 115* degrees for longer drying time or is the 140 in the beginning required for them to set? thanks!!!

    • I used fuji apples because I like their natural sweetness. If you use the TJ’s apples, maybe use 5. You can totally substitute for the coconut sugar by using maple sugar or date sugar (even brown sugar if you HAD to).
      You could dehydrate them at 155 the whole time, but one of the interesting bits of info I learned at the raw dessert class is that she turns her dehydrator (we both have an Excalibur) up to full temp for 2 hours because she said it takes the dehydrator 2 hours to get to 115 degrees. I was worried about having it up high because I don’t want to kill the enzymes, but Jenny Ross said that it doesn’t even get to 115 for 2 hours.
      Enjoy!

  2. Sirica

    Thanks! Glad to hear it won’t ‘cook’ away the enzymes.

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