Carrot Apricot Scones (raw, GF, vegan)
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I took these Carrot Apricot Scones into the office this afternoon and they were very well received. Chris even snuck back into the break room hoping to find left-overs. No such luck. :) But anytime someone wants seconds I know the recipe is a win. The dehydration process is the key to this recipe, if you over dehydrate them, they can get really dry tasting. So be sure to test them every once in a while. The dry time will all depend on what machine you have and how wet your batter was. When you work with fresh fruits and veggies, shoot even dried fruits, it is a must to taste test as you are making your batter. The ripeness and sweetness of every ingredient will make all the difference. These “scones” taste wonderful alone but the Raw Vanilla Frosting really takes them to another level. Enjoy!
- 4 cups shredded carrots
- 1/2 cup Irish moss paste
- 1 cup coconut flakes, unsweetened
- 1 cup dried apricots – soaked and diced (save soak water)
- 3/4 cup raw coconut flour
- 1/4 soak water from apricots
- 1/4 cup raw agave nectar
- 2 Tbsp cold pressed coconut oil, melted
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- Combine all the ingredients in a food processor and blend till everything is well incorporated.
- Using a large cookie scoop, scoop out the batter and place on a non-stick teflex sheet, using your hands, shape into a scone shape.
- Once formed, I then transferred the bar to the mesh sheet that sits on the dehydrator tray. Do this until all the batter is gone.
- Dehydrate at 145 for 1 hour, then reduce to 105 degrees and continue drying for approx. 10 hours. There should be a slight crust on the outside but moist on the inside.
- Allow scones to cool before adding the raw Vanilla Frosting. (this frosting is actually Lemon Vanilla Frosting but I omitted the lemon this round.
- Store in an airtight container in the fridge. You can freeze these as well. (don’t freeze with the frosting)