Raw Blueberry Scones with Vanilla Lucuma Icing

raw blueberry scone

Raw Blueberry Scone with Vanilla Lucuma Icing

If you crave bread or muffins or scones, then this recipe is definitely for you!  I’ve adjusted and upgraded one of Ani Phyo’s recipes from her book Anis Raw Food Desserts and boy is it yummy!

You will require a dehydrator to make the scones (or use your oven in it’s lowest setting with the door cracked open if you want to eat these before investing in a dehydrator).

And the Vanilla Lucuma Icing! Wow, you can use that on anything and make it any flavor you like (add fruit juices or blended fruit or cacao powder).  It’s super easy and quick to make and tastes DIVINE!  Oh, and it’s even good for you – packed full of B vitamins, iron and the clean-burning fat of coconut oil.

Read on for all the details on how to make it …

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Famous Onion Bread

onion breadIt’s not just Onion Bread, it’s Famous Onion Bread.  This is another awesome recipe from Matt Amsden’s RAWvolution Recipe Book and I particularly like the added feature of forming the onion bread into little “birds’ nest” shapes as a quiche crust.  More on that later.

First of all, here’s how to make the Famous Onion Bread. :)


Famous Onion Bread

6 Yellow Onions (medium to large size)

3 Cups Flax Seed ground into a flour in a high speed blender or food processor

3 Cups Sunflower Seeds ground into a flour in a high speed blender or food processor (if you soak them first, be sure to let them dry so they can be more flour like)

2 Cups Nama Shoyu (raw soy sauce – *see other options below)

1 1/3 Cup Olive Oil

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Raw Corn Bread (Dehydrated) and Zucchini Bread Too!

corn breadWe just had a lovely group of about 20 people over for our monthly Raw Superfood Dinner and this Raw Cornbread went really well with the Celery Sunflower Soup or the Raw Alive Chili.  Many thanks to Yemiah’s Raw Food DVD’s for this recipe and inspiration for the variation I tried out below 1… Zucchini Walnut Rosemary Bread.  Mmmmmm!

Good4U 10 Tray Dehydrator with 40 Hour Digital Timer - WhiteNote that this recipe calls for a dehydrator.  I use and highly suggest the Good4u 10 tray dehydrator … It’s quiet and convenient.  If you don’t have a dehydrator, you could try drying the corn bread in your oven on it’s lowest setting (warm) with the oven door ajar.  You risk heating the bread above 115 degrees (the limit for maintaining it’s “raw-ness” and the enzymes that go with that).  Just keep an eye on the bread and make sure it doesn’t get too hot and crispy. :)

Here’s the recipe for the corn bread:
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