|
|
Los Altos Scones Recipe by Pam Masters
4 C sprouted buckwheat
2 C raisins
1/2 C raisins soaked
1 C soaked chopped walnuts
1 t vanilla
Soak buckwheat (raw, whole groats, silvery green in color) 8-12
hours. Rinse 3-5 times, water will be very thick. Sprout 1-2 days, rinseing well 2 times a
day. Put sprouted buckwheat through the champion juicer with solid plate, alternating with
raisins to make your scone batter. Stir in 1/2 C soaked raisins and 1 C soaked chopped
walnuts. Form in round biscuits and dehydrate at 105 degrees for 4-6 hours and then turn
scones over and remove teflex sheet. Continue to dehydrate until desired moisture is
obtained.
|
