Los ALtos Scones

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Los Altos Scones

 

4 cups sprouted buckwheat

2 cups raisins

1/2 cup raisins soaked

1 cup 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,

rinsing 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 cups soaked raisins and 1 cups 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.

 

 

" When we take time. . .we are creating room for the memories that cement

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