Cheesy Laverbread Scones
PBFC
10-12
10 minutes
15 minutes
seaweed
snack, baking
A high protein scone recipe, using almond flour combined with laverbread, which really packs a nutritious punch. Great as snacks, served with soup or dips and also a nice accompaniment to casseroles and stews!
Ingredients
- 140g almond flour
- 40g coconut flour
- 40g ground flax seeds
- 40g laverbread
- 1 tsp gluten-free baking powder
Handful of grated cheddar cheese
- 3 tbsp unsweetened almond milk
- 1 medium egg
- 1/4 tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp Captain Cats Mor Seasoning
Directions
Pre heat oven to 180C
Combine the flour, seeds, laverbread, baking powder, almond milk, half of the cheese, egg and seasonings in a bowl
Mix the scone dough with floured hands until it has a nice texture. If its a little too wet add more flour, too dry add a little more almond milk
Roll out the dough on a floured surface to around 2cm - 3cm thick
Use traditional scone cutters or novelty sea themed cutters to cut out your scones and place on a greased / greaseproof paper lined baking tray
Brush the top of the scones with beaten egg and cook for around 10 minutes
Take out of the oven and top up with cheese and place back in the oven for another 5 minutes
Once the cheese has melted remove the scones from the oven and place on a wire rack and allow to cool
Serve warm with laverbread butter
Optional Extras -Mix Crispy bacon diced into the dough.
- Parsely and grated courgette works well too.
For the love of the sea
