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Raw Blueberry Scone Recipe

[Recipe provided by Anna Troupe (thanks Anna!)]

(adapted from a recipe from Raw Family Signature Dishes)


WET PART: (blender)

  •  2 cups zucchini (skin-on)
  • 2 cups apples
  • 1 c. dates
  • 4 tbsp. raw agave nectar (I use vanilla creme stevia)
  • ¼ cup lemon juice (about 1 lemon)
  • 1 tsp. vanilla

Blend all the wet ingredients thoroughly to a creamy consistency.

DRY PART: (food processor)

  • 2 cups raw walnuts or do a mix of nuts if you prefer (I usually do 1 c. almonds, 1 c. walnuts because walnuts are $$)
  • 1 cup dates
  • 3/4 cup flaxseed (grind this up in coffee grinder or buy it already ground)
  • 1 tbsp. olive oil
  • 1- 1 1/2 T. coconut butter (this is pricey so leave it out if you want – it’s not in the original recipe)
  • 1/4 tsp. salt
  • pinch of cinnamon, nutmeg, ginger
  • 1 tsp. vanilla

Process the walnuts by themselves a bit first to break them up, then add the ground flax, then add everything else and mix til it’s like cookie dough. Make sure there’s enough salt – I didn’t measure, just did it by taste.

Mix the dry dough and the wet part by hand and fold in 1 1/2 to 2 cups fresh blueberries

Spoon the mixture onto dehydrator sheets in little triangular scone shapes and dehydrate for about 24 hours.

1 tbsp. sesame seeds: these are sprinkled on top at the end (i’m not sure if I like the taste of these on there yet…).

The sauce you tasted at breakfast was coconut butter blended with almond milk, a little banana, and few drops of the vanilla creme stevia. (you can get this at whole foods…I know Kroger’s carries the regular stevia so I imagine that Harris Teeter does too, but I don’t think they have the flavored kind yet. )

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