These luscious scones incorporate many of the delights of the autumnal season, from persimmons, to the great fall crop of dates.  You can replace brazil nut mash with any nut milk and the ground chia with flaxseed.  Also use whatever combination of dried berries that you have on hand, including fresh pomegranate kernels.   These scones are ideal for breakfast, midmorning tea, afternoon snacks or nighttime treats!   For a video on how to make nut milk or to get a handy nut milk bag visit this page.

I made two versions of these scones:  One had a small ripe fuyu (Asian-style, round) persimmon chopped and blended into the batter.  In the other batch I used a couple of tablespoons of the Coconut- Mango- Persimmon Spread from one of my favorite online raw foods suppliers, Living Tree Community, in place of the fresh persimmon.

Their website lists this exuberant blend as being temporarily out of stock, but I’d recommend bookmarking them to grab a jar or two as soon as they restock!  These would make great holiday basket additions.  They combine organic mango, persimmon, pineapple and coconut with coconut oil, raw cacao, sesame, sundried raisins,  Brazilian honey, agave nectar, organic carob and a dash of Royal Himalayan pink crystal salt.  Just reading these ingredients makes my mouth water…

The scones can be stored in the refrigerator for up to 5 days.  I reheated them gently in my toaster oven at a low setting, which made them a very comforting snack to have with tea, mid-morning.   These are great afternoon snacks for kids — serve with nut milk (or dairy) or hot cocoa.  Kids may prefer raisins or cranberries over the more exotic ones, like mulberries or goldenberries.

 FESTIVE FALL SUPERFOOD SCONES

 Ingredients:

1 cup of brazil nuts mash (from making nut milk)

2 TB. of chia seeds, ground

1 small ripe persimmon cut into small pieces

1 TB. palm sugar

6  medjool dates pitted and soaked in ½ cup of water

1 TB. virgin coconut oil

1 tsp vanilla powder

1 ½ TB. lucuma powder

Dash salt

2/3 cup Goldenberries, Cranberries, Raisins, Currants,  Mulberries or Goji berries or any combination of them!

You can also use fresh or dried pomegranate kernels.

Directions:  Blend dates and water to make date paste and add to the brazil nut mash.  Fold in the remaining ingredients, reserving some berries to dot the tops.  Add extra water as needed.

Shape into desired shapes.  I used a Cookie dough scooper, which made 16 of them and dotted the tops with cranberries and golden (Incan) berries.

*Dehydrate on parchment paper at 115 degrees for 3-4 hours.  Serve warm spread with coconut butter, Coconut-Mango-Persimmon nut butter or slices of Kelapo baking sticks, an innovative product due out very soon that replaces butter and margarine with convenient and heart-healthy coconut oil.

*If you do not have a dehydrator, you can place these scones on parchment paper on a cookie sheet and bake at the lowest temperature in your oven for 1-2 hours or until partially dry.  Store in refrigerator for up to 5 days.

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LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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