1/2 Cup Spelt - measured before sprouting
2-3 Apples - Depending on how large they are
12-20 Large Medjool Dates
5 tsp. Cinnamon Powder
1-2 tsp Lemon Juice - if needed to balance the flavor2 Cups of Almonds (soaked, rinsed & dehydrated)
1/2 Cup Flax Meal
Equipment Used in This Recipe
Soak 1/2 Cup Spelt - measured before sprouting - for 8-12 hours, then let them sprout until the root is as long as the seed - this may take 1-2 days depending on your sprouting method. Be sure to rinse regularly & keep them well drained. (I use an EasySprout sprouter- I love it because it requires less rinsing, keeps the moisture level perfect & sprouts faster than any other method I've tried)
Soak the 2 Cups Almonds for a minimum of 8 hours - I usually change the water after 4 hours & rinse them several times then too. You want to wash away all the acids & enzyme inhibitors that prevent proper digestion. After they are finished soaking be sure to rinse them several times until no more brown stuff is coming out of them. Then drain them well & dehydrate them at 105 degrees for a couple of days, or until crunchy. (My dehydrator is always at work keeping yummy soaked nuts crunchy & ready to use.)
Now you can assemble your ingredients & make your mouthwatering scones.
Part 1: Puree the following in a High Speed Blender:
2-3 Apples chopped coursely - I used 2 1/2 Organic Braeburn Apples grown in Washington - they are my Favorite with a perfect combination of sweet, tangy & crunchy! But you can use any kind, so choose your favorite.
Blend the Apples a bit to create some liquid before adding the other ingredients
Sprouted Spelt - this will be more than the 1/2 cup you started with before sprouting, but use it all.
12-20 Large Medjool Dates - This will depend on how sweet you want it & how much sweetness your apples have to start with. So start with 12 & add more later if you want it sweeter.
3-6 tsp. Cinnamon Powder - again, this will depend on the flavor of your ingredients, as well as your individual preference.
After you blend these together, taste your mixture. Then add any additional dates, salt or lemon to adjust the flavor to your liking.
Part 2: Place the following in a bowl & stir until well combined
The Pureed mixture from Part 1
2 Cups of Almonds - Finely Chopped
1/2 Cup Flax Meal - (If you have a coffee grinder, you can grind your own flax seeds.)
Part 3: Spread the mixture on a Solid Non-stick Dehydrator Sheet & Dry
Spread the mixture evenly on the Solid Non-stick Sheet & dehydrate at 118 degrees for 4 hours.
By this time a nice crust should have formed on the top & sides making it easy to flip it over onto a Mesh Dehydrator Sheet for the remainder of the drying time. To do this place the Mesh Sheet on top of your scones with a Frame Tray on the top & the bottom. Holding them carefully together, but not squeezing, flip it all over quickly. Then take off the top tray & carefully peel off the Solid Non-stick Sheet.
Now you are ready for dehydrating at 90-105 degrees for about 8 hours. If you have these ready to dehydrate at night, you can leave them going on a low heat setting over night & have them ready to eat for breakfast.
I cut them up in the morning & poked holes in them with a toothpick to let out any excess moisture & warmed them up for a few minutes at 118 degrees.
The final texture resembled a fig newton/apricot bar type of cookie. These became one of my family's new favorites. Hope you & your family enjoy them too!