These taste great with smoked salmon and cream cheese or ‘Wowbutter’ which is a nut free version of peanut butter and provides a source of omega 3. I’ve included chia and linseeds in the recipe to add protein, fibre and more essential fats. You can adapt this recipe with any nut or seed although keep in mind you might need to chop or crush bigger nut varieties like walnuts and brazils. Nut spreads would also work well in this recipe. The volume of ingredients below make about 15 scones depending on how thick you roll the dough and what size cutter you use. Xanthan gum should be combined with the dry ingredients first. This is a natural type of starch and helps bind ingredients during the baking process – a must in gluten-free baking. Try and source organic ingredients but understandably, it’s not always possible.
1 cup soya flour
½ cup corn flower or 1 cup of popcorn
½ cup seeds/nuts
½ teaspoon salt
2 ½ teaspoons bicarbonate of soda
1 teaspoon xanthan gum
1 teaspoon celery seeds
1 teaspoon fenugreek powder
85g (6 tablespoons) coconut oil or butter
Milk for additional moisture
Preheat the oven to 200 degrees C sieve the soya flour into a mixing bowl. Add the remaining dry ingredients. Spoon in the butter or coconut oil and combine with the dry ingredients using your finger tips. In a separate bowl whisk the eggs with a dash of milk. Next stir in the eggs and gradually add in more milk to the mixture until you have the consistency of dough. Dust a work surface with some flour and roll out the dough. Brush coconut oil onto a baking tray or onto grease proof paper. Cut out the pieces with a dough cutter, place each one onto the paper or tray and bake for 10 minutes. Ovens vary and remember gluten-free baking times are less of that of standard. It’s also worth noting that they cook a little more after they are removed from the oven. If you’d like to find out more about the benefits of these ingredients just contact me and most importantly – enjoy!