Vegan_Food_and_Living_Cookbook_-_Spring_2019

Sweet Treats^ RECIPES

1 Preheat the oven to 200°C/Gas Mark

6 and lightly dust a large, flat baking

sheet with gluten free flour.

2 Place the flours, ground almonds,

sugar, baking powder and salt into

a bowl and mix well. Add the

bluberries and mix gently. Make

a well in the centre and add the

yoghurt and half of the non-dairy

milk. Mix. Keep adding a little more

non-dairy milk at a time until the

dough comes together. You may not

need to use the full amount.

3 Place a sheet of greaseproof paper

(or a silicone sheet) onto a baking

tray and turn the dough out onto it.

Gently pat the dough together into

a cohesive round shape that's

approximately 3cm (1in) deep. Place

the baking sheet in the oven

4 Bake for around 15 minutes, or until

risen and golden. It's cooked when

a knife inserted into the middle

comes out clean.

5 Remove from the oven. If you're

making one large scone, slice it into

eight while it's still hot, otherwise

leave to cool on the baking sheet.

6 Serve with vegan spread, jam, and/ or

a little vegan cream.

7 Store in an airtight container for

2 days. Scones are at their best eaten

straight away while they are fresh.

One cooled, these scones freeze well.

Blueberry scones

By Julia Shannahan (www.FriFran.com)

Makes 8 scones | Prep 15 mins | Cook 15 mins | Calories 526 (per scone)

180g (1½ cups) gluten free

self-raising flour

40g (¼ cup) rice flour

25g (¼ cup) ground almonds

30g (2½ tbsp) sugar

1 tsp baking powder

¼ tsp sea salt flakes

60g (¼ cup) unsweetened vegan yoghurt

200ml (¾ cup) plant milk

150g (1 cup) fresh, or frozen, blueberries

Total fat Saturates Salt Sugar Protein

19.8g 3.3g trace 21.5g 33.2g