Raw Vegan Gluten Free Scones, Raw Jam and Cashew Cream
- 2 cups Soaked Buckwheat Groats or Soaked Oat Groats
- 1/2 cup nut butter
- 1 cup water
- 1 cup cacao
- 2 tsp Cider vinegar or lemon juice
- 3/4 cup maple syrup
- 1/2 cups extra Virgin Olive Oil
- 1/2 tsp Himalayan salt
- 1 cup Almond Flour
- 1/4 cup coconut
- 1 cup psylluim Husks
- 1 cup chopped seeds and nuts all sprouted
- 1/4 cup currents
Rinse buckwheat and put in food processor and process until smooth.Put in Bowl. In a vita mix or powerful blender add nut butter, water, cacao, vinegar, maple syrup, Olive oil and salt, blend until smooth and add to buckwheat. Add *Almond flour and Coconut flour together with Psylluim Husks and chopped seeds nuts and currents. Form into a dough and roll on surface. Using a circular cutter cut out scones and place on dehydrator sheet and dehydrate for 10 hrs.
Cashew Cream
- 2 cups soaked cashew
- 2 Tbs Maple syrup
Rinse cashews and put in blender with maple syrup. Add 2 Tbs water and blend. store in fridge
Berry Jam
- 2 cup or any type of Berry, fresh or frozen
- 1/4 cup Maple Syrup. Blend all ingredients