Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 404 kcal | 114 kcal |
| Protein | 7.2 g | 2 g |
| Fat | 17.4 g | 4.9 g |
| saturated | 1.7 g | 0.5 g |
| Carbohydrate | 56 g | 15.9 g |
| sugars | 43.2 g | 12.3 g |
| Fibre | 7.4 g | 2.1 g |
| Sodium | 31 mg | 9 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 550 g grated apples (about 3 medium)
- 4 1/2 cups of carrot pulp (the leftovers when you make carrot juice)
- 4 1/2 cups raisins (or chopped dates)
- 2 1/4 cups fresh cranberries (or dried)
- 4 1/2 cups ground almonds
- 2 1/4 cups flax seed, mixed with 1 cup water
- 4 1/2 tablespoons raw agave nectar
- 6 3/4 tablespoons olive oil
Instructions
- Mix the ground flax with its cup of water and set it aside while you prepare the fruit. It thickens into the egg substitute that holds these together, and it needs a good ten minutes to do it.
- Use carrot pulp straight from the juicer while it is still damp. Pulp that has dried out on the bench takes liquid back out of the mixture and leaves the scones crumbly.
- Grate the apples coarsely and resist squeezing them. Their juice is most of the sweetness here, and there is enough ground almond in the bowl to take it up.
- Chop the cranberries roughly before they go in. Left whole they burst under the spoon, and the pockets of juice they leave stay wet long after everything around them has set.
- Work it all together by hand until the mixture just holds a shape. Overworked almond meal goes oily and the scones spread flat instead of staying craggy.
- Spoon mounds onto lined trays and leave the tops rough. The ridges dry first and give a scone the crust it would otherwise get from an oven.
- Dehydrate at 43 °C for 7 hours, moving each scone onto mesh once its base is firm so the underside is not sitting in its own moisture for the whole run.
- They are ready when the outside is dry and the inside is still soft and moist, which is the point of a raw scone. Pushed further they become dense little rocks that no amount of jam will rescue.
- Keep them in a sealed box in the fridge and eat them within four days. These are full of fresh fruit — a fresh food that has been warmed, not a preserved one.
