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August 6, 2010

Date and Walnut Scones

Once you sprout the Kamut, these scones are quick and easy to prepare. They are chewy and you would never know they were raw by their texture. 






Date and Walnut Scones
by Cherie Soria
1 1/2  cups Kamut or winter wheat berries
sprouted for 36 hours, rinsed, and drained
3/4  cup chopped pitted dates, packed
3/4  cup walnuts, soaked and dehydrated
1 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt

Optional: I used raisins and dried cranberries, instead of dates. I also used a few drops of my vanilla extract. They'd be good with coconut flakes too! (Make sure you let the Kamut soak overnight before sprouting. Always test grains by chewing before putting in recipe. I forgot, and my Kamut was a bit too hard...but this recipe is a keeper!

Process the Kamut in a food processor until the grains are broken into 3 or more pieces each. The mixture should be sticky but not mushy.

Loosely separate the dates and add them to the food processor along with remaining ingredients. Process just until the dates and walnuts are mixed in and broken into pieces. The dough should not be smooth; the date and walnut pieces should still be visible.

Transfer the dough to a dehydrator tray lined with a nonstick sheet and knead it to release the gluten. Press it firmly into a round shape, about 1 inch thick.

 Cut the round into 8 equal wedges. Separate them on the nonstick sheet, and dehydrate at 125 degrees for 2 hours.

Lower the temperature to 105 degrees degrees and continue dehydrating for another 3 hours.

Turn the scones over onto a mesh-lined dehydrator tray (without the nonstick sheet), and dehydrate for 2-3 hours longer, or until dry and crusty on the outside and tender and moist on the inside. Serve warm or cold as is, or with a berry-date jam.

Stored in an airtight container, Date and Nut Scones will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.

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