To celebrate our brand new (3rd) compilation edition of Raw Fusion Living, which came out only a few days ago, I wanted to make one of the great desserts from the book.
Chocolate Hazelnut Dream Pie is one of those raw desserts that make even the most mainstream eaters fans of the raw foods lifestyle. Even when you tell them that it’s made with some unusual ingredients, like Irish Moss and Lecithin some of the extraordinary products and superfoods from my favorite online store, Living Tree Community.
Oatmeal is definitely a great choice for breakfast, especially when one considers the many other options. However, cooked grains are not the easiest foodstuffs for our digestive tracts; The more raw and living foods that you consume, the less wear and tear on the body. I’ve always found that if I start the day with something raw (either this recipe, chia “tapioca” pudding, nut milk shakes or my usual green smoothie) it gives my immune system a boost and sustains my blood sugar and energy levels much longer.
The idea of “raw oatmeal” sounded implausible to me at first. Then I discovered steel cut oat groats in the bulk bin of my local health food store when I was testing out some raw foods recipes that called for “oat groats.” The texture of the groats is like grits, but more of a beige color. Not at all like the flat discs of oatmeal we are accustomed to.
And when I do, for convenience, purchase a ready made non-dairy milk, like almond, hemp, coconut etc. one of my favorites has been the Oat milk. Who knew you could make a great milk replacement with oats? All you have to do is take a cup or two of the groats and soak them overnight. In the morning rinse and drain them. Add some water or nut milk, some spices and some kind of sweetener (anything from xylitol or stevia for those with blood sugar challenges, to maple syrup, palm sugar or coconut nectar (all of those are sensible sweeteners — see my Daytime TV appearance on this subject.)
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.