Alla's Cranberry Scones (Raw Foods)

Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet, but I have to give the book back to the library. The recipe says: "you have to experiment to get the consisitency desired." I guess that means add more water if necessary or more solids if it's too wet.

Ingredients Nutrition

  • 2 cups apples, grated
  • 2 cups carrots, pulp (leftover from making carrot juice)
  • 2 cups raisins (or chopped dates)
  • 1 cup cranberries (fresh or dry)
  • 2 cups almonds, ground
  • 1 cup flax seed (blended with 1 cup water)
  • 2 tablespoons agave nectar (raw)
  • 3 tablespoons olive oil

Directions

  1. Mix ingredients with hands.
  2. Drop by spponfuls onto teflex dehydrator sheets.
  3. Dehydrate at 105-115 degrees for several hours (approximately 4 hours on one side, then flip and dry for 3 hours on the other side.).
Most Helpful

5 5

Love this recipe...tagged for the Healthy Choices game and I have made it a least a half dozen times since I found it...We juice a lot in this house...lots of pulp that I am constantly looking for ways to re-new...re-cycle in some creative way...this is hands down the best recipe find yet & I have played with a lot of things over the past couple of years ...I have stuck to the recipe as written by mliss29 and adored the results then began to re-interpreted it with all types of berries, (fresh and dried), nuts and sunflower seeds (pretty much by whim and what was at hand :) )...sometimes adding cinnamon so that the house smells of "cookies" baking all day as they dry...most recently I leave some of the pulp from beet,ginger, & apple that I juice run into the carrot mix...the beet especially makes VERY interesting colored scones {{lol}}...for extra kicks I added blueberries to those :) = FUN!! They always work fabulously (trick is to keep tasting the batter as you make them 'till they are "just right" {lol}...these are a huge hit with people who do not even know they are eating ...:) (which is my juice pulp that usually serves as soup stock, or even compost!!!)- I have not yet tried to mix the pulp from my cabbage, kale or beet greens in but I know I will)...I don't know if my interpretation is what is intended because I make them by the half batches and get about two dozen...I like them the size of scones like my Mom's Mom (we called her Nanny/Nell) used to make...scones have ALWAYS been my favorite treat...I grew up on them - they remind me of childhood and Irish faerie tales & LOVE this live food version...Thanks for sharing!!

2 5

Made them according to the recipe with the following * exceptions*: I used almond butter that I ground fresh from my health food store (closest I could figure to ground almonds), and dates instead of raisins. The prep time and the dehydration time took considerably longer than suggested as well. They weren't bad - just not what I was hoping for. I've made carrot pulp cookies before and I guess I thought these might be kinda like those but they weren't. I really wanted to like these but I don't think I'll be making them again.

5 5

Yum, yum, yummy! I just got a dehydrator and was anxious to get started. These were wonderful and could be made with endless variety. For the fruits I used a combo of raisins, cranberries, dates and cherries. Next time, I might throw in some bits of candied ginger for a little 'bite'. They are fairly quick (from gathering ingredients to loading them in the dehydrator was less than a half hour) and very easy with EXCELLENT results. Thank you mliss29 for posting!