Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Los Altos Scones 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. Quote Link to comment Share on other sites More sharing options...
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