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Los Altos Scones

Recipe by Pam Masters

4 C sprouted buckwheat
2 C raisins
1/2 C raisins soaked
1 C 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, rinseing 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 C soaked raisins and 1 C 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.

 

 

 

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