Raw Fusion, Gluten/Grain-Free, Paleo-Friendly Since I started creating Raw Fusion recipes (2009) I’ve traditionally concocted Pumpkin-based delights every year. You can find most of them on this page. This year […]
Raw, Vegan, Gluten/Grain Free This makes a great main meal salad. My favorite salads are the chopped variety. I love the fruits and vegetables that become available at this harvest […]
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.