Thursday, 21 February 2013

Fig Cardamom Walnut Scones and Cashew Cream

I had these scones for breakfast this morning, and they are seriously delicious that the entire batch is now gone. I love the subtle sweetness of the figs, the strong aromatic fragrance of the cardamom, and the thick, velvety cream. Plus, they couldn't be more perfect for our season right now since here in Auckland we're saying goodbye to summer and welcoming autumn yet again. Therefore... Fig season! 

The first time I had figs was in gelato; it was paired with honey and walnut, and since then I've been in love with this flavour combination. To me it brings back memories of my visit to Greece, and I think it is for this reason that I associate figs, walnuts, dates, spices, and honey with the Mediterranean. That's how I discovered the wonderful spice that is cardamom. With a little experimentation, I now absolutely loooove cardamom and figs together. 

The great thing about these scones is that like every other raw dessert, each and every ingredient has a ton of nutrients it can provide us with. This means its perfect for breakfast, dessert, or a snack! Yum. It's also lower in fat than most raw desserts for those watching their intake, since I've used some oats instead of using 100% nuts. 

Of course, like good ol' scones, there's accompanying cream too. I've been using this cream recipe for a while now, and like many raw foods it is very versatile. It's good as a tart filling, pancake topping, fruit dip, and even salad dressing.

Fig Cardamom Walnut Scones
Makes around 12 scones, depending on size.

2C rolled oats (or 1C soaked and drained oat groats)
1/2C Medjool dates
3/4C dried figs, chopped
1/2C walnuts, chopped
2t cardamom 

Process the rolled oats or oat groats in a food processor until a meal like consistency is reached. Scrape down the sides if needed. To that add the dates, 1/2C of the dried figs, and cardamom. Two teaspoons may seem like a lot to some people, but I personally love the taste so feel free to use less or use more if you'd prefer. Process until the mixture starts to form a dough.

Transfer the dough to a mixing bowl and mix in the remaining figs and walnuts. Form into evenly sized balls that resemble scones.

From here, you can either eat them up straight from the plate if you'd prefer moist scones. Alternatively, you can dehydrate them for a more biscuit-y texture. I would say dehydrate them at 45 degrees Celsius for at least 5 hours or until the desired texture is reached. 

The scones will keep for about a week in the fridge, but its so yummy that I think it wouldn't last that long.

Cashew Cream 
1C cashews, soaked for two hours and drained
1/4C coconut oil
1/2t vanilla
1/2C water or coconut water
1/4C honey/date paste/maple syrup/coconut nectar

Blend everything in a blender until completely smooth. Add more water or more cashews until the desired consistency is reached.Transfer to a bowl and refrigerate for at least two hours before using.

No comments:

Post a Comment