Raw Cinnamon Orange Carrot Scones
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I will admit, these scones look a little….aaah, naked in these photos. I wish I had decorated them a bit better for the photo shoot but to be honest… I didn’t have anything fitting to use on top of them in my fridge. When presenting foods, it is always best to garish them with an ingredients that was used within the recipe. I had used up every carrot, I tried sprinkling raisins around the plate but they looked like bunny “nuggets”, or I could have presented them with a glass of orange juice, but I drank that up while making these. haha
My time was running short… I needed to send them to the shop with Bob for snacks for the guys, so I did my little photo shoot with bare naked scones. :) It’s all good. They tasted wonderful so that is really all that mattered.
In this recipe I used carrot pulp. I made a huge pot of veggie soup for my girlfriend which required 4 cups of fresh carrot juice. I was left with an abundance of carrot pulp, so I got busy creating a recipe. This was one of the many treats that I made using it. You can use grated carrots instead of carrot pulp if you wish but keep in mind that there will be more moisture so you will need to dial back on the almond milk.
I created this recipe May 20th, 2011… I am a little slow in sharing. Better late than never. :) Many blessings!
- 1/2 cup raisins
- 1/3 cup raw walnuts, soaked
- Combine the almond meal, carrot pulp, flax meal, orange juice, almond milk, date paste, cinnamon, ginger and salt in a food processor. Process to mix.
- Transfer the batter onto the teflex sheet that comes with the dehydrator. Fold in the raisins and walnuts. Shape into a circle and make it about 1 1/2″ high.
- Cut into even triangles and separate, placing the scones on the mesh sheet that comes with the dehydrator.
- Dehydrate at 145 degrees (F) for 1 hour to set the crust. Then reduce to 115 degrees (F) and continue drying for 8-10 hours. The outside should be firm but moist on the inside.
- Slice in half and smoother with frosting. Enjoy!
- Store extras in the fridge for 5-7 days.