Name: Fig and date scones with blueberry chia jam and coconut cream
Cook time: 240 min
Total time: 240 min
Ingredients: Fig and date scones; 2 cup almond meal; 2 cup cashew meal; 1 cup golden flax (linseed) meal; 3/4 cup coconut sugar; 3/4 cup psyllium husk powder (or 3/4 cup psyllium husk ground in a high-speed blender); 1/2 cup finely chopped dried dates; 1/2 cup finely chopped dried figs; 1 1/2 cup coconut milk; Blueberry chia jam; 2 cup blueberry purée (blend fresh blueberries until smooth); 2 tablespoon chia seeds; 1/3 cup coconut nectar; 1/2 teaspoon vanilla powder; Coconut cream; 1 cup coconut flesh; 1/2 cup coconut water; 1 teaspoon vanilla powder; stevia, to taste

Fig and date scones with blueberry chia jam and coconut cream

Heavenly High Tea - Who said indulgent socials can't be healthy? These raw, vegan, gluten-free recipes from Maz Valcorza's whole food cafe Sadhana Kitchen are as nutritious as they are moreish - Fig and date scones with blueberry chia jam and coconut cream. Photography by Rodney Macuja/bauersyndication.com.au

Makes 12

Cook

Ingredients

Fig and date scones

2 cup almond meal

2 cup cashew meal

1 cup golden flax (linseed) meal

3/4 cup coconut sugar

3/4 cup psyllium husk powder (or 3/4 cup psyllium husk ground in a high-speed blender)

1/2 cup finely chopped dried dates

1/2 cup finely chopped dried figs

1 1/2 cup coconut milk

Blueberry chia jam

2 cup blueberry purée (blend fresh blueberries until smooth)

2 tablespoon chia seeds

1/3 cup coconut nectar

1/2 teaspoon vanilla powder

Coconut cream

1 cup coconut flesh

1/2 cup coconut water

1 teaspoon vanilla powder

stevia, to taste

Method

Fig and date scones

1.For the scones, combine all ingredients except the coconut milk in a large mixing bow. Make a well in the middle and slowly add the coconut milk, half a cup at a time, until the mixture forms a dense, moist dough (not sticky).

2.Roll dough into a log and cut into 4cm pieces. Shape into rounds and place on a dehydrator tray. Dehydrate at 45°C for 8-10 hours. If you don’t have a dehydrator , place the scones in the oven on the lowest setting with the door ajar for 2 to 4 hours.

Blueberry chia jam

3.Combine all the blueberry chia jam ingredients in a large bowl and whisk for 30 seconds until well combined. Set aside for a few minutes, then whisk again. Repeat three times and transfer to a jam jar. Refrigerate until needed.