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
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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
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
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 applesauce to the above mixture and mix well.
Mix in the Applesauce
Now add the cinnamon, coconut sugar, maple syrup, and raisons. Mix thoroughly.
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
Form the Scones
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
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
I keep the scones in the freezer…they defrost fast.
Raw Maple Cinnamon Apple Scones
For a printable version of this recipe click here.